One or two red meat meals per week is enough and each portion should be limited to 3 or 4 ounces. In addition, leaner cuts such as round steak, sirloin and flank should be chosen and red meat should be trimmed of all visible fat. With ground beef, even 85% lean is still fatty. Excessive consumption of red meat has been linked to cardiovascular diseases, several cancers, diabetes, kidney disease, arthritis, and obesity. Read about the negative health effects of red meat at About.com.