One serving of ground beef contains 15% of the DV for iron and is one of the most easily accessible sources of heme iron. It’s also rich in B vitamins, zinc, selenium, and high quality protein.
Today’s Meat Isn’t What It Used to Be
People have been eating meat throughout evolution and have digestive systems well equipped to handle it.
Traditional populations like the Masai have eaten much more red meat than the average Westerner but remained in excellent health (1).
However, the meat consumed today is different than the meat people ate in the past. Back in the day, animals roamed free and ate grass, insects or other foods natural to them.
Picture a wild cow on a field 10,000 years ago, roaming free and chewing on grass and various other edible plants.
The meat from this animal is different than the meat derived from a cow that was born and raised in a factory, fed grain-based feed and given growth-promoting hormones and antibiotics.
Today, some meat products are highly processed after the animals have been slaughtered. They are smoked, cured, then treated with nitrates, preservatives and various chemicals.
Therefore, it is very important to distinguish between different types of meat:
Processed meat: These products are usually from conventionally raised cows, then go through various processing methods. Examples include sausages and bacon.
Conventional red meat: Conventional red meats are fairly unprocessed, but the cows are usually factory farmed. Meats that are red when raw are defined as red meats. This includes lamb, beef, pork and some others.
White meat: Meats that are white when cooked are defined as white meats. This includes meat from poultry like chicken and turkey.
Grass-fed, organic meat: This meat comes from animals that have been naturally fed and raised organically, without drugs and hormones. They also don’t have any artificial chemicals added. ufabet