WedMD has a good, balanced article on the subject here: www.webmd.com/food-recipes/features/the-tr
Generally speaking, it's fine. Red meat, especially lean cuts, are just fine and a great source of iron and protein. Remember that a serving is 3 ounces, so keep that in mind when tracking. That's about the size of the palm of your hand.
I'll be honest, sticking to 3 ounces or less for me is laughable at best; if I'm going to eat red meat, I'm going to eat it, and I'll likely have two servings, because I love it. 3 would be barely a taste! Pork is also considered red meat, actually. (Who knew?)
Organic/locally slaughtered won't improve the nutrition, really, but it will reduce the amount of extra crap in it (like antibiotics and chemicals). I assure you grass fed DOES taste much better. ;) Supporting local business is almost always a better option, but that's for economic and social reasons... a pound of locally-grown, grass-fed beef will have the same amount of protein in it as a pound of commercially mass-produced stuff you get at walmart.
Opinions vary on whether or not you should eat it at all, but I see no problem with it, myself. I'm a devoted carnivore, and I love steak.