Red meat is harmful if you have excess iron. You can donate blood to keep a good level of stored iron, and then you can consume a lot of meat without problems.
Doctors use the blood ferritin test to know how much iron a person has. The ideal value is between 70 ng/ml and 100 ng/ml. If a person’s ferritin is less than 70 ng/ml, he has a deficiency.
Red meat is also an excellent source of zinc.
I’d say dosage (ha ha) depends on the individual.
If folks are interested/concerned about how much they should eat, if they’re fortunate enough to have a doc they trust, run the question by your doc.
Otherwise go by your labs and what you can afford.
I was going to say that if you have that condition, known as hemochromatosis, you probably shouldn’t eat any.
And yes, donating blood is a good way to deal with it.
Look at your vitamin pills. Like most other foods (bread) it has iron.
Buy only pills for seniors, no iron.
I recall a Canadian study of years ago. Showed (not suspected, showed) that excess iron kinda fertilizes the bacteria that live in your blood vessel walls — buggies are everywhere. Once the smallest amount of plaque forms (plaque is everywhere, get an Xray at 40 years old) the bacteria move under the plaque away from most of the bug-hunters. Iron in the blood causes the bacteria to grow exponentially — causing inflammation and vessel closure. This is how red meat is linked to heart disease.
Kill the bugs and closed arteries go away.