I've read their press release and their data, rather than the news articles, and WHO say the risk is very small. What the WHO agency did was to review the results of 800 research studies over the past 20 years to come up with this result - they did not actually do any new research themselves!
Then they generalised all red meats together in their decision, whether it was organic or not, grain-fed or grass-fed - possibly as such degree of differentiation was not done in the original studies, hence the results are of limited value! They also didn't take into account any other dietary or lifestyle factors into account in these studies, which can have a huge impact on both causing or preventing cancer, depending on long-term decisions made in peoples' lives.
From my own reading of research studies, there is a huge difference in various types of meat and their health benefits or health effects - grass-fed and organic is best! The WHO Q&A on their press release says that "Eating meat has known health benefits". It also said that cooking or processing certain meats can create carcinogenic chemicals, but despite this, it is not understood how cancer risk is increased by eating these products.
The highest risk from eating red meats comes from high-temperature cooking such as on a BBQ in direct contact with a flame, or burnt or well-done meat.
From this "new" information, my expert nutritionist advice hasn't changed! Stick with organic grass-fed meats (not grain-fed) and cook lightly in a pan with butter or coconut oil. Grass-fed or free-range eggs and wild-caught fish are healthy too!
Char-grilled or BBQ meats or smoked meats are a higher risk, as are highly processed meats such as frankfurters, hot dogs, and tinned meats so avoid all of these. If you can get nitrite/nitrate-free bacon and ham, that would be better for you too!
Stick to eating good quality meats, in moderate amounts, and together with good quality vegetables and fruits, nuts and seeds!