Cutting back on red meat consumption is a worthy goal. Research shows that even modest amounts of red meat increase the risk for developing heart disease, colon cancer, and diabetes. Red meat should be an occasional food, no more than two servings a week, with a serving size between 1.5 and 3 ounces. Meats that are labeled “prime” should be avoided. Leaner cuts, which are graded as “choice” or “select,” are a better choice. Leaner beef cuts include chuck, flank, and roasts.
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