Go for Variety
Don't stress about the cut or type of red meat. "If you've done your due diligence on sourcing, then choosing the 'best' kind of meat mostly comes down to personal preference," says Kathie Swift, nutritionist and education director for Food As Medicine, a nutrition-training program for physicians. That's not to say all meat is the same. The saturated-fat content varies wildly, from six grams in a three-ounce serving of beef to three grams in the same amount of bison. But the new thinking in integrative medicine is that saturated fat from properly raised animals has positive health effects, especially for the brain. Mainstream researchers also accept that saturated fat isn't the villain we once thought it was — though they still note a correlation between high amounts of it and heart disease. The bottom line: Know yourself. If your weight, cholesterol levels, and blood pressure are fine, odds are your four ounces of short ribs aren't killing you. And if you're going to put a lot of thought into which type of meat to eat, choose outside the norm, says Seamus Mullen, chef-owner of ?New York City's Tertulia. He recommends organ meats such as liver and sweetbreads, which are dense in vitamins and minerals, and less-common cuts such as shank and shin for collagen, which may build and strengthen nails and hair.