Game is sometimes put in a separate category altogether. Most cuts of pork are red, others are 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. White meat is defined as non-dark meat from fish or chicken (excluding the leg or thigh, which is called dark meat).ĭefinition Concentration of myoglobin by percentage of massĬooked duck with potatoes, showing the red color of the meat In nutritional science, red meat is defined as any meat that has more of the protein myoglobin than white meat. 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. For other uses, see Red meat (disambiguation).
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