In view of the health concerns associated with red meat consumption, notably the haem iron and lipoperoxidation of polyunsaturated fatty acids involved in the development of certain cancers, this article explores strategies for improving the nutritional quality of beef. Grass-fed farming, with its wealth of natural antioxidants (vitamins E, beta-carotenes, polyphenols), is proving to be an effective solution for enriching meat in polyunsaturated fatty acids (omega-3) while improving its stability and preservation. The article details the role of antioxidants in human health, in protecting muscle lipids and proteins, and in maintaining the visual appeal of meat. The importance of animal welfare in reducing oxidative stress is also discussed, along with other levers available in livestock farming, including diversified feed, nutritional supplements and rational grazing practices. These approaches all converge towards healthier, more sustainable meat production that meets society's expectations.
