Meats that are red meats are beef, lamb and mutton, pork, veal, venison and goat.
In gastronomy, red meat is commonly red when raw and a dark color after it is cooked, in contrast to white meat, which is pale in color before and after cooking.
In culinary terms, only flesh from mammals or fowl is classified as red or white.
Liver, particularly beef liver, is one of the most nutritious meats you can eat.
It's a great source of high-quality protein; vitamins A, B12, B6; folic acid; iron; zinc; and essential amino acids.
Poultry and fish, both of which are considered white meat, have significantly less myoglobin than red meat.
Pork is still classified as red meat, even though when you cook it, it sometimes becomes lighter in color.
Pork also falls into the livestock category, which includes lamb, veal and beef.
In general, red meats (beef, pork and lamb) have more saturated (bad) fat than chicken, fish and vegetable proteins such as beans.
Saturated and trans fats can raise your blood cholesterol and make heart disease worse.
In nutritional studies, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat.
Some types of fish, such as tuna, are red when raw and turn white when cooked.
Certain types of poultry that are sometimes grouped as white meat are red when raw, such as duck and goose.
In culinary terms, white meat is meat which is pale in color before and after cooking.
A common example of white meat is the lighter-colored meat of poultry, coming from the breast, as contrasted with dark meat from the legs.
Generally, meat from mammals such as cows and calves, sheep, lamb and pigs is considered red, while chicken, turkey and rabbit meat is considered white.
It's all about the level of myoglobin – the iron-containing protein in muscle – giving meat its red color.