Red meat consumption is often disparaged due to serious unawareness matters. I had to admit I am one of those who often dispraise (despise even) eating steaks. If I am to choose between white meat over red meat, without a doubt, I would easily raise my fork for white meat. But you see after hearing from meat experts from the Meat and Livestock Australia (MLA), I have come to know a definite difference between farm lot red meat and grass-fed, pastured beef from happy cows (those come from The Land Down Under, you know).
In cases that I do want to eat beef, I often go for Wagyu and Kobe beef. When times that I challenge myself to prepare beef, I often check the marbling on the meat, never really realized that I'm putting my health my health and the family’s to danger. Many gourmands over time have attested to the delightful flavor and texture of a good marbled steak. The marbling of the meat is actually fat, not the good fat but the cholesterolific one.
This is also true whenever we dine out.
But you see, far from being the heart-disease causing food it is made out to be, grass fed beef (as opposed to grain-fed such as Wagyu, etc.) is a source of many nutrients and is an important part of a healthy diet.