Meat lover's guide to healthy eating
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.
To continue reading this article, you must log in.
Source matters. Subscribe to HarvardHealthOnline+ FREE for 30 days for unlimited access to the site – where all content is reviewed by an HMS physician or faculty expert.
With HHO+ you get these exclusive benefits:
- Unlimited access to all Harvard Health Online content
- 4 expertly curated newsletters delivered monthly
- Customized website experience aligned to your health goals
- In-depth health guides on topics like sleep, exercise, and more
- Interactive features like videos and quizzes
- Members-only access to exclusive articles and resources
SPECIAL OFFER! UNLOCK EXPERT ACCESS for 30 days FREE!
Already a member? Login ».
Disclaimer:
As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.
No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.
