The first part of this review analyzes the impact of red meat, meat products, meat by-products, and alternative protein sources, including artificial meat, on serum uric acid levels and the risk of developing gout. For decades, meat products rich in purines were considered among the main risk factors for hyperuricemia (HUA) and gout. However, recent studies suggest that the relationship between meat consumption and the development of gout is far less straightforward than previously thought. The authors attempt to address whether complete exclusion of these products is truly necessary, or whether a balance between diet and control of HUA can be achieved.