Consider the Source
Some nutritionists believe that grass-fed beef is less inflammatory and better for the heart and brain than the grain-fed variety. So always look for beef, or any type of meat, from "pastured" animals, which spend their lives grazing and consequently have high levels of healthy omega-3 fats. If that's not available, go for "grass fed." Those animals may have been raised in pens but at least were fed a grain-free diet. Beef labeled "organic" is antibiotic-free but can come from animals raised in pens and fed corn. At the bottom of the food chain are the factory-farmed products, which come from animals raised in pens, fattened with genetically modified grain feed, and shot full of antibiotics. (When in doubt, lamb is a good bet. Even if you buy it in a run-of-the-mill supermarket, lamb won't be factory-farmed, and the animal most likely grazed on grass.) The overarching goal should be to buy smaller quantities of higher-quality meat. Price should be a wash — you're paying more per ounce but consuming fewer ounces.