Whether ‘red’ or ‘processed meat’ intake is related to adverse health outcomes in the US population and other developed countries is an often-debated concept. Beef frequently is a focus of such discussions because of its contribution to saturated fat in the diet. This chapter examines the evidence for a connection between beef intake and cardiovascular disease, and beef intake and the development of diabetes. It also reviews the fatty acid composition of beef and outlines the dietary recommendations considered best supported by the evidence.