Originally published in USA Today by Will Coggin on November 2, 2019:
Imagine ordering dinner at your favorite restaurant. You know what you want without hesitation: a perfectly marbled 8-ounce steak cooked medium rare. Just before you order, your date tells you they’ve read that cows cause climate change and that meat might be unhealthy. Suddenly, the Caesar salad seems like a better option.
We’ve all been steak-shamed before. Ever since Sen. George McGovern’s 1977 Dietary Goals report declared red meat a health villain, Americans have been chided out of eating red meat. According to the U.S. Department of Agriculture, red meat consumption has fallen more than 24% since 1976. During that time, study after study has attempted to tie red meat to a laundry list of health problems.
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