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Five Advantages of Consuming Beef!
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The World Health Organization (WHO) has classified red meat as a potentially carcinogenic substance, putting it on par with cigarettes and asbestos. However, the key word in this context is processed. Indeed, processed meat products and ready meals are not healthy for us. It is well known that hot dogs or hamburgers from the supermarket do not have more advantages than disadvantages. Even popular ham in Poland has made it to this list, and we thought that only American bacon was harmful. However, if we buy meat from a trustworthy seller that comes from an organic farm, where cows are grazed on open pasture, and we can prepare homemade steaks, schnitzels, pates or even hamburgers ourselves, we can enjoy the taste of beef without any worries. The conclusions of the report relate more to chemical additives and preservatives than to the meat itself.
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The benefits of consuming beef
Every portion of beef is rich in essential nutrients that are vital for the proper functioning of the body. Beef is a good source of protein, which is crucial for the construction and restoration of body tissues. It is also a good source of vitamins A and D, which are essential for the proper functioning of vision and the skeletal system. Beef also contains substantial amounts of iron, which is necessary for the production of hemoglobin and maintaining a high level of energy.
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Is Beef High in Fat?
Different types of beef can exhibit a significant variation in fat content over time. For instance, a popular Polish beef dish, such as Sponder, contains 15.7 grams of fat per 100 grams of meat, while 100 grams of beef tenderloin has only 3.5 grams of fat. The difference is evident. Beef primarily consists of saturated fats (44%) and monounsaturated fats (46%), with smaller quantities of polyunsaturated fatty acids. However, this composition of fatty acids is not ideal for our health, which is why it is recommended to apply suitable strategies that can improve this ratio. This can be achieved through altering the quality of animal feed. Furthermore, consuming beef can also provide CLA, or conjugated linoleic acid, which has a beneficial impact on health and exhibits anticancer properties. The amount of CLA in meat can also be increased by modifying animal feed.
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Beef liver pâté – a nutritious delicacy
Beef liver, a part of the offal, is often perceived as a by-product of the slaughtered animal. However, it can be a valuable nutritious food source due to its significant content of vitamins A and B12. Vitamin A plays a crucial role in vision processes, has antioxidant effects, promotes cell regeneration, and fulfills a protective function for mucous membranes. Due to its high content, liver is not recommended for pregnant women. Another important nutrient in liver is vitamin B12, responsible for the proper functioning of the nervous system and the production of erythrocytes. Its deficiency can lead to anemia. Therefore, in case of problems with the blood system, it is worth considering incorporating liver into the diet.
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Scientifically reviewed by a clinical dietitian
• 25.03.2026
Sophia Williams
Diets Premium Expert
Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
USDA FoodData Central
EFSA
PubMed Clinical Guidelines
