Eating of red meat has been a linked to health risk such as cancer and cardiovascular disease.

"Recent studies show that red meat could pose an increase in cancer risk. Some studies have linked consumption of large amounts of red meat with breast cancer, colorectal cancer, stomach cancer, lymphoma, bladder cancer and prostate cancer. Furthermore, there is convincing evidence that consumption of beef, pork, lamb, and goat from domesticated animals is a cause of colorectal cancer.

Red meat consumption is associated with cardiovascular diseases, possibly because of its high content of saturated fat.

A 1999 study funded by the National Cattlemen's Beef Association, an advocacy group for beef producers, involved 191 persons with high cholesterol on diets where at least 80% of the meat intake came from either lean red meat in one group, or lean white meat in another. The results of this study showed nearly identical cholesterol, and triglyceride levels in both groups. This study suggests that lean red meat may play a role in a low-fat diet for persons with high cholesterol."

With the expense of treating cancer and cardiovascular disease high, this causes consumers to cut back on eating habits lowering the demand for cattle increasing the supply.