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Here's four interesting recent links about meat and cancer.

"Meat-cooking mutagens, including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), are formed as a result of meat cooking, preparation, and level of doneness and may increase the risk of renal cell carcinoma (RCC)." doi: 10.1158/1538-7445.AM2015-836 Cancer Res August 1, 2015 75; 836

http://www.grubstreet.com/2015/11/grilled-meat-kidney-cancer.html?mid=wired

http://www.nytimes.com/2015/10/27/health/report-links-some-types-of-cancer-with-processed-or-red-meat.html?_r=0

http://cancerres.aacrjournals.org/content/75/15_Supplement/836.short

http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf