Red Meat - Nutrient-Rich but Consider Moderation

Red meat refers to meat that is dark red when raw and remains red when cooked. It is a significant source of protein, iron, and other essential nutrients, but high consumption has been linked to certain health risks.

red meat FAQ

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What is considered red meat?

Distinguishing between the age of the animal, gastronomy considers meat from adult mammals as red meat. This includes beef, horse, mutton, venison, boar, and hare. While young mammal meat including rabbit, veal, and lamb may be considered white meat along with poultry and fish. Pork and duck are gray area meats.

Why is meat a red meat?

According to the United States Department of Agriculture (USDA), all meats obtained from mammals (regardless of cut or age) are red meats because they contain more myoglobin, which gives them their red color, than fish or white meat (but not necessarily dark meat) from chicken.

Where does red meat come from?

Red meat comes from mammals. When raw, it usually appears dark red because it contains a lot of myoglobin, the iron-rich protein that stores oxygen in animal muscle. The red meat category includes beef, pork, lamb, veal, goat, bison, venison, and other game. Red meat can be fresh or processed.

What is red meat?

Red meat is the meat of non-bird mammals, which is normally red when raw. This article reviews the evidence on the health effects of red meat, including possible benefits and downsides of incorporating it into your regular diet. Before discussing the health effects of red meat, it’s important to distinguish between different types of meat.

What is red meat & why should you eat it?

Specialists usually classify red meat as muscle meat from beef, pork, lamb, goat, or other land mammals. On one hand, red meat is a good source of certain nutrients, especially vitamin B-12 and iron. The human body needs these nutrients to produce new red blood cells.

What happens if you eat red meat?

Eating red meat may increase a person’s risk of developing heart disease or cancer. Specialists usually classify red meat as muscle meat from beef, pork, lamb, goat, or other land mammals. On one hand, red meat is a good source of certain nutrients, especially vitamin B-12 and iron.

Which meat is red or white?

Under the culinary definition, the meat from adult or "gamey" mammals (for example, beef, horse, mutton, venison, boar, hare) is red meat, while that from young mammals (rabbit, veal, lamb) is white. Poultry is white, excluding certain birds such as ostriches. Most cuts of pork are red, others are white.