In the checkout line at the grocery store, a magazine headline caught my eye. “Red meat! The new health food?” Intrigued, I picked up the copy of Men’s Health and flipped to the corresponding article titled, “The triumphant return of red meat.”

Written by Markham Heid with mouth-watering photography by Christopher Testani, the eight-page spread promoted beef cuts, offered preparation suggestions and explains the USDA grading system, among other labels.

Although I didn’t agree with everything presented in the article, such as recommendations to avoid processed and cured meats and a negative paragraph about the grand beef found in grocery stores, overall it was a very positive read that I hope consumers will take notice of.

Here is an excerpt from the article, “Heart disease! Cancer! Stroke! Diabetes! Brutal murder by cow! If you’re read any news about beef and health in the past year, you might think some super PAC had staged a political takedown of cattle farmers. But a closer look at the research reveals that the evils of beef are a load of bull. Red meat can be a nutrient-rich addition to an otherwise healthy diet, says Dariush Mozaffarian, M.D.”

Here are a few other highlights found within this February feature on beef:

“Filet mignon is overrated, says Joshua Appleton, founder of the Applestone Meat Company.”

Instead, Appleton recommends these six cuts “you must try” including — ribeye, flat iron steak, beef heart, sirloin flap, sirloin tip and tri-tip.

The article also features recommendation for a wine and butter reduction to serve as a sauce on top of sliced steaks.

Another page is dedicated to which chain burger is the healthiest. In a three-round elimination, the Elevation burger ultimately beats out the McDonald’s burger for the championship.

Kobe beef is also explained with restaurant recommendations for readers to find the best authentic Japanese Kobe steaks for your buck. The four hot spots include 212 Steakhouse in New York City, Alexander’s Steakhouse in Cupertino, Calif., Bazaar Meat by Jose Andres in Las Vegas, Nev., and Nick and Sam’s Steakhouse in Dallas, Texas.

These days, it seems like positive beef stories are few and far between, so it’s a major victory to see red meat so celebrated in the pages of Men’s Health magazine. Cheers to the publication for going against the grain and promoting beef as a health food!

Check out the February issue of Men’s Health on newsstands now and browse these past beef articles on menshealth.com to read more.

The opinions of Amanda Radke are not necessarily those of beefmagazine.com or Penton Agriculture.