3 of the most concerning red meats to watch out for

Are you planning to fire up the grill this Labor Day?

Americans can't seem to get enough beef. From juicy burgers to tender steaks, many of us line up at fast food restaurants, dine in at steak houses or crowd around the grill at backyard barbecues. For the companies providing those cuts and patties, business is good – to the tune of nearly $500 billion a year, according to one market analysis.

But for the consumer, does eating all that meat have a negative health effect? Experts weigh in on the raw truths of consuming red meat.

The first question many people have is what constitutes a meat as being "red?" In general, it's meat that is red when raw, usually coming from non-bird or non-fish sources. "For simplicity, think of any meat coming from an animal with four legs as red meat," Kearson Petruzzi, a registered dietitian, previously told USA TODAY. Such meats have that distinct color because they contain more myoglobin than chicken or fish. The amount of myoglobin in animal muscles determines the color of the meat, according to the U.S. Department of Agriculture.

Dr. Donald Hensrud, an associate professor of preventive medicine and nutrition at Mayo…

Original source: https://www.usatoday.com/life/