To me, there are three quintessential things about the summer season— warm evenings, time spent outdoors, and the classic sizzle of meat on a grill. The month of July, specifically, is known as National Grilling Month, when individuals can share time and meals with those around them. A classic regular on a grill is none other than meat, and there is no better time to fire up the barbecue than July.
When you pass through the grocery aisle making selections for this year’s backyard get-together, it’s important to consider the truth of the products that might end up in your cart. Among the many myths that circulate around food and farming, meat is often characterized by a few of them. Let’s dive deeper into three common misconceptions about meat consumption and uncover the truth about them, together.
Myth #1: Red meat is bad for you
The misconception that red meat is “bad” for you has been around for decades, due to early research that linked cholesterol with heart disease, and linked cholesterol directly to red meat. However, studies have shown that “lean red meat can be successfully included in recommended heart-healthy dietary patterns.” A study published in the American Journal of Clinical Nutrition also found that there was no significant association between unprocessed red meat consumption and increased risk of heart disease, stroke, or type 2 diabetes when consumed in moderate amounts. For context, the USDA defines unprocessed red meat as meat that is preserved by refrigeration or freezing only.
In addition, red meat is an excellent source of essential nutrients and plays an integral role in a healthy, balanced diet.
Beef, especially lean options, provides high levels of protein, iron, zinc, and B vitamins, including B12 and niacin. According to the Nutrition Journal within the National Library of Public Medicine, each of these nutrients is critical in muscle maintenance, cognitive health, and immune function. The iron found in red meat is special too because it’s heme iron – a form of iron that is more readily absorbed by the body when compared to non-heme iron, which is typically found in plant sources.
Myth #2: “Natural” meat is healthier
When walking down the grocery store aisle, packaging and different labels can become overwhelming. Buzzwords like “all-natural,” “hormone-free,” and “farm-raised” are placed on various products throughout the shelves. While these phrases sound appealing, the labels can be misleading. They don’t always reflect meaningful differences in nutritional quality, although it may seem that way at first glance.
The USDA defines “natural” as meat that contains no artificial ingredients or added colors and is only minimally processed. The definition, or physical label for that matter, does not refer to how the animal was raised, what it was fed, or if it received antibiotics or hormones.
In U.S.-raised poultry and pork, the usage of hormones is not legally permitted, as prohibited by the USDA. If a package of chicken has a label with “no added hormones,” it should also acknowledge that there are federal regulations that prohibit the use of hormones in all poultry. While the label is technically true, it’s not a unique feature of the product because hormone-free is a regulation that all U.S. pig and poultry farmers must adhere to.
In beef production, growth hormones can be used, but only in small or regulated amounts. Even then, these hormones must be approved by the Food and Drug Administration (FDA) and used under strict guidelines. According to the USDA, there are large safety margins for any hormones used in beef products, and consistent testing shows that any hormone levels in beef are well below any level that would affect human health.
Labels like “all-natural” can create the perception that there are superior health benefits and advantages to the products the labels are on, although there is no true nutritional difference. Instead of focusing on the physical labels, it’s important to focus on the facts of nutrition labels and USDA grading.
Myth #3: Grass-fed beef is better than grain-fed
As we’ve discussed, people are increasingly conscious of the food that’s on their plate, especially the labels that are associated with it. Specifically, terms like “grass-fed” or “grain-finished” can be overwhelming and sometimes misleading. A common assumption is that grass-fed beef is more nutritious than grain-fed beef, but it’s important to recognize that both types of beef offer nutritional value and can play an active role in a balanced diet.
These terms that are used on beef packaging refer primarily to how cattle were fed during the finishing phase of growth. The differences between these labels can be separated by description. For example:
- “Grass-fed” beef indicates that cattle have consumed grass at some point in their lives.
- “Grass-finished” beef means cattle were fed grass or forage for the entirety of their lives.
- “Grain-fed” beef indicates the cattle have consumed grain at some point in their lives, but not necessarily the entirety of it.
- “Grain-finished” beef refers to cattle being fed a grain-based diet during their finishing period, which is often done to help with overall flavor and tenderness.
Nutritionally speaking, grass-finished beef may be a slightly leaner option for beef. On the other hand, grain-finished beef is often more marbled, which contributes to tenderness and flavor.
Regardless of the feeding method, lean beef options are available with both grass-fed and grain-fed options. All beef provides essential nutrients such as high-quality protein, iron, zinc, and vitamin B12.
With all of these myths, context is important as you navigate grocery store aisles and make your selections. At the end of the day, it all comes down to personal preference – but no matter what you chose to purchase, you can feel good about it.
As you fire up the grill this summer, enjoy the instant sizzle of red meat hitting the grill and the knowledge of what’s on your plate.
All posts are the opinion of the author and do not necessarily represent the view of the Animal Ag Alliance.
