🥩 Why Meat Quality Matters (You May Want to Reconsider That Store-Bought Ham)

Let’s talk about something that’s been making the rounds in the news again: processed meats like ham and bacon being linked to cancer. I’ve seen the headlines comparing them to cigarettes, and while that might sound dramatic, there’s actually a point underneath all the noise.

Not all meat is created equal. And how you raise it (and how you cook it) matters more than most people realize.

The Problem with Store-Bought Meats

A lot of the ham and deli meat at the store is full of nitrates, nitrites, preservatives, artificial smoke flavor, and sugar. These are the things that get flagged in those studies — not meat itself, but what’s done to it. When you buy meat from a giant food company, you’re often buying something that’s been pumped full of things your grandparents wouldn’t even recognize as food.

According to the World Health Organization, heavily processed meats are classified as Group 1 carcinogens — meaning there’s strong evidence they increase the risk of certain cancers, especially colorectal cancer. That’s the same group as tobacco, asbestos, and diesel fumes.

Does that mean meat is bad? No. It means what we’ve done to it is bad.

Real Meat is a Whole Different Story

Our grass-fed beef doesn’t have any of that junk in it. No chemical preservatives, no dyes, no fillers. Just beef — raised the way nature intended.

We rotate our cattle on pasture, they graze on Florida grass, and we work with a USDA-certified processor to keep things clean and traceable. That means when you cook our steaks, roasts, or ground beef, you’re starting with something pure. No shortcuts. No mystery.

And that brings me to another piece of this puzzle…

How You Cook It Matters Too

A lot of folks don’t realize this, but when you cook meat too hot or too long — especially over open flames — it can actually form harmful compounds like HCAs and PAHs (heterocyclic amines and polycyclic aromatic hydrocarbons, for the science-minded). These can also increase cancer risk, especially if you’re eating heavily charred meat all the time.

That’s why we recommend going rare or medium-rare with steaks — especially when you trust the source.

As Dr. Dariush Mozaffarian, a cardiologist and food policy expert, puts it:

"It’s not about avoiding meat. It’s about avoiding poor-quality, ultra-processed meat — and respecting how it’s prepared." (source: Tufts Food & Nutrition Letter)

And if you're really feeling bold...

Beef Tartare? Yes, Really.

One of our favorite ways to enjoy the true flavor of real, grass-fed beef is raw. Yep — raw.

Now hear me out: we’re talking about beef tartare. It’s a dish that’s been around forever, and when it’s made right (with meat you trust), it’s absolutely delicious. Soft, rich, fresh — like the beef equivalent of sushi.

We’d never recommend trying this with store-bought ground beef, because you just don’t know what’s in it or how long it’s been sitting around. But when it’s fresh from a single source — like a sirloin or filet from our cows — it’s a whole different story.

It’s one of those dishes that reminds you why quality matters.

🧾 Stay tuned — we’ll be sharing our favorite beef tartare recipe in the next post, including tips on how to do it safely and deliciously at home. You don’t have to be a chef (I most certainly am not) just a meat lover with good taste.

The Bottom Line

Processed meat and overcooked meat might be risky... but real meat, raised and prepared right, is one of the most nutrient-dense foods you can eat.

That’s why we do what we do here at Our Ancestors’ Foods. We raise meat we’re proud to feed our own family — and yours, too.

So next time you’re thinking about what’s for dinner, remember: meat isn’t the problem. Bad meat is. And we’ve got the good stuff right here in Cocoa, Florida.

🧊 Ready to stock your freezer with beef you can trust?
Check out our current boxes and specials →

P.S. If you’re new to our farm or curious about our process, don’t be shy. We’re always happy to answer questions and show you exactly how your food gets from pasture to plate.

And if you want to get extra fancy — or just really impress your foodie friends — don’t miss our upcoming beef tartare recipe post. It’s one of Danika’s personal favorites.