I wonder if half the problem is that it's non-organic meat that 99% of people in the world eat - with pesticides, toxins and heavy metals from the livestock's feed in addition to antibiotics and growth hormones, all together accumulating in the animal's fat and flesh (which we know happens) - meaning that non-organic meat is a much more amplified problem than non-organic plant food.

But I repeat: probably only half the problem. I think the idea of animal-based nutrition (as opposed to simpler, more 'original' / 'source' plant-source protein - think about it, we can either eat the vegetable or eat the animal that ate the vegetable), while yes it CAN offer some more bio-available/assimilated forms of some fatty acids and other vitamins, it still is something that doesn't necessarily offer any truly-needed advantage IF you are taking care of your nutrition in other ways, and it seems like it can only introduce problems if you're not careful. Certainly, for longevity, we know that it always seems to be the people who eat the least who live the most.

Of course, raw/grass-fed/organic does help a lot, (raw A2 protein milk or alternative like goat's milk often solves MANY of the problems of conventional A1 pasteurised (cooked) and homogenised (protein-refined) milk) - but I would still personally try to keep it on the down-low. Eating loads of organic raw unpasteurised guernsey/goat's/sheep's cheese is not exactly healthy, no matter HOW pristine and raw the dairy product is. It is what it is - a more 'highly-processed' food than, e.g., the complete protein profile you can get from hemp grain, or several other grains (whenever you see 'complete amino profile' etc mentioned...).