As an animal science student (and a veterinary student), I feel confident in saying that proper portions of red meat are perfectly healthy, and that the way meat is produced in this country causes no harm to your food. Perhaps organic meat might be "better", but that does not make conventionally produced meat "bad". Certainly, the US could not meet our own demands, much less that of other countries, producing meat in an "organic" method.

Don't get me wrong, I'm not against "organic" meat (although I have my own personal problems with the labeling, hence the use of quotations). I just do not see enough facts backing up claims that it is the great savior of people's culinary experience people say it is, nor do I see enough facts backing up claims that conventionally produced meat is the pariah that people make it out to be. So I'd be interested in what you've read.

PS. Just so you know, the label "free-range" is a bucket full of crock.