This column and the medical profession have been at odds since its inception. Doctors have given meat a bad rap for its fat content for far too long, and for all the wrong reasons. The first thing they wanted to remove from our diets was animal fat – not taking into consideration that fat (marbling) was the very element that gave meat its taste and the highest satiety value. It is the most critical t factor in determining grade, thus value.

But fortunately, along came Dr. Steve Marley, co-author of the book “Smart Fat”, which sets the record straight. In this book, he goes on to state that the medical profession finally agrees it’s not fat that makes you fat. It’s not even across-the-board bad for your health. That’s why the new U.S. dietary guidelines don’t put a limit on the total amount of fat that should be in our diets.

Increasingly, nutrition experts believe it’s the kind of fat that we eat that has the most effect on our overall health, weight management, and longevity.


This isn’t to deny that grass-fed and/or organic meat isn’t healthier for you – according to a 2016 British review they contain 50% more Omega-3 fats and an overall healthier fat profile. But these are fats that are found in most everyone’s daily diet. In fact, most people get too much, so they aren’t just relying on meat to meet these daily nutrition requirements.

People eat meat because it is a tremendous nutritive source of protein, iron, riboflavins – not to mention, it just tastes good. It tastes good because of the fat (marbling) and no amount of flaunting the benefits of grass-fed, poorly fed, or not fed will offset the benefits of high-quality meat.

It’s not fat that isn’t good for you; it’s the kind of fat you eat that you need to be concerned about. Trans-fats are the worst kind, but this is not a concern with meat. Saturated fats are the culprits that used to weigh unfavorably in meat, but no longer is this the case.
Monounsaturated fats are not found in meat. Polyunsaturated fats are not associated with meat.

Omega-3 and Omega-6 fatty acids should be consumed on a 1:1 basis, but this is of no concern with meat. Fat-free should be avoided under all circumstances, as it is full of sugar and starches to enhance the taste. And in the case of meat, fat-free equals no taste.

So, all that association of fats and meat has been nothing more than malarkey. Move meat back up to the top of your dietary list and eat it, because it is healthy and it tastes good!

And for those of you on a diet, remember there are only 9 calories per gram of any kind of a fat; thus meat has the fewest of any type of food you can eat.


Sadly, 711,800 people died in just the year 2010 from not eating enough healthy unsaturated fats – the kind of fat that is found in meat along with nuts, seeds, seafood, and olive oil. It’s about nutritional balance inclusive of meat.

This column will be followed by two columns written in years past, in defense of well-marbled high-quality meat. Just as this column gives credence to the effort of others and myself to promote the value of high-quality meat, it validates the facts as we have known them to be for more than 100 years. Yet there are those that still want to go back to medieval times, before corn-based nutritional programs, and produce livestock that is nothing more than its predecessor of deer, elk, and bison.

Now that we know the difference, and know how good it is for us, let’s set the record straight and support those in the meat industry that have stayed the course, producing high-quality livestock at whatever the cost. Shouldn’t these people be compensated for all that they have sacrificed to do it right‘?

Those who taken shortcuts have short-changed the American consumer, brainwashed him and her into thinking that less is more. They have done a disservice to the industry and nearly tainted its image beyond repair.

But don’t give up – the doctors are on the way, opening up new ways of opportunity for those that have never wavered from the path of quality production.