This study explores how beef consumption and production triggers feelings of risk related to the climate, environment, personal health and animal welfare among the study participants. These feelings are mainly analyzed through the lens of Ulrich Beck’s theories on the risk society. Theories on local, regional and national food as well as carnism are also used to analyze how the feelings of risk differ depending on how the beef is produced. By conducting qualitative interviews with a varied set of informants, this study provides a multiple perspective on beef consumption. Some of the results are that all of the informants have knowledge about different types of risks with beef consumption and production. However, some use this knowledge to change their consumption, while others do not. Furthermore, Swedish beef is believed to be the best when it comes to aspects as the impact on the climate and environment as well as animal ethics. The informants also show concern with the Swedish mass-production of beef, which some of them believe to be purely driven by economical interest rather than concern for animal welfare.