Red meat

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 (not fish) is classified as red or white. 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 (not fish) is classified as red or white. In nutritional science, on the other hand, red meat is defined as any meat that has more of the protein myoglobin than white meat. White meat is defined as non-dark meat from fish or chicken (excluding the leg or thigh). Some meat, such as pork, is classified as white meat under the common or gastronomic definition, but as red meat under the nutritional definition. 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 than fish or white meat (but not necessarily dark meat) from chicken. Under the culinary definition, the meat from adult or 'gamey' mammals (for example, beef, horse meat, mutton, venison, boar, hare) is red meat, while that from young mammals (rabbit, veal, lamb) is white. Most poultry is white, but duck and goose are red. Most cuts of pork are red, others are white. Game is sometimes put in a separate category altogether. (French: viandes noires — 'dark meats'.) Some meats (lamb, pork) are classified differently by different writers. Some cuts of pork are considered white under the culinary definition, but all pork is red in nutritional studies. The National Pork Board has positioned it as 'the other white meat', profiting from the ambiguity to suggest that pork has the nutritional properties of white meat, which is considered more healthful. Socially, it is popularly accepted that meat is a symbol of satiety and success (wealth) by people across the world. Across many cultures, it is traditional to eat meat with loved ones for gatherings or celebrations. According to the Merriam-Webster dictionary, red meat is defined as 'something substantial that can satisfy a basic need or appetite.' Consumption in the United States continues to grow. Red meat contains large amounts of iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin and riboflavin). Red meat is a source of lipoic acid. Red meat contains small amounts of vitamin D. The liver contains much higher quantities than other parts of the animal.