I basically switched a few years back to:
Beef/Bison maybe 4 times a year, usually like a burger of beef bolognese if I'm at an awesome Italian restaurant.
Lamb never (similar impact to beef).
Fish or shrimp or other seafood maybe once every two weeks, sticking to 'Green' flagged fish, though we do eat farmed salmon out of the Gulf of Maine (farmed salmon can be iffy, gulf of maine farmed salmon seem to have a decent record)
Maybe a pound of bacon every other month.
Other pork and poultry once in a while, but never more than once a week, often times just 2-3 times a month.
So all told in a week of ~14 meals I likely average meat in 1-3 of them, depending on if I have bacon.
Meanwhile spouse is vegetarian (okay, pescatarian).
The above is more then enough meat for me and I could probably easily cut it down further. It was pretty easy to do and is a massive reduction in footprint (especially the beef).