My dentist, who also has a phd in chemistry, always tells my about beef. Beef has to rest for a while in the cold storage until it becomes soft and eatable for humans. During this time, which counts as a quality time for the meat, it actually rots. Yes, beef lovers (me included), it rots! - It is called ageing in the ads, as if it were good, red wine. The phd thesis of my dentist was about the number of poisonous substances that build up during the ageing process. He found 200 different poisonous substances! This is most likely the reason why colorectal cancer can be statistically related to beef consumption. Problem is: it only shows after 20-30 years, so there is room for procrastination.
<irony>Enjoy! And ignore the facts. Looking at facts makes life so much less enjoyable.</irony>