Part 5/8:
The 1970s marked a significant turning point in the public perception of red meat and healthy eating. As health awareness grew, the perception of steak took a hit due to rising beef prices and emerging health campaigns that deemed red meat as a potential threat. The epidemic of mad cow disease in the '90s further galvanized consumer fear, leading many to rethink their red meat consumption.
Health research revealed stark correlations between red meat intake and health issues such as heart attacks, strokes, and even cancers. Notably, evidence suggests that non-red meat eaters tend to enjoy longer, healthier lives. During this period, alternatives such as poultry gained popularity as healthier options for consumers increasingly wary of the health implications of red meat.