Red Meat Explained: What It Contains, Its Nutritional Value and How It Differs From White Meat

When people hear the term "red meat," many are unsure about which foods actually fall into this category. Chicken is sometimes mistakenly considered red meat, while fish is often automatically classified as white meat. In reality, the classification is based largely on the type of animal and the characteristics of its muscle tissue.

Red meat can be a source of high-quality protein and several important vitamins and minerals. However, some cuts can also contain considerable amounts of fat, so the nutritional value can vary depending on the type and cut of meat.

What Exactly Is Red Meat?

Red meat generally refers to meat obtained from mammals. It tends to have a darker red colour when raw because it contains higher amounts of myoglobin, a protein found in muscle tissue.

Beef, lamb, mutton, goat and pork are commonly classified as red meat.

Chicken and turkey are generally considered white meat, although the colour and nutritional composition can vary between different parts of the bird. Fish is also generally grouped separately from red meat.

Which Foods Are Considered Red Meat?

Some of the most common examples include:

• Beef

• Mutton and lamb

• Goat meat

• Pork

• Meat from other mammals

The exact nutritional profile can differ significantly depending on the animal, cut, cooking method and amount of visible fat.