Nutritionally "red meat" includes all commonly eaten farmed mammals such as cows, pigs and sheep with ducks and geese sometimes added to this group. It is defined by the level of myoglobin in the muscle tissue.
White meat includes chicken and turkey. These terms are not absolute and often the definition is used differently depending on the situation.
Red and white meat refers to the muscle meat of the animal.
Many people around here recommend eating grass-fed ruminant animals rather than chicken or pork. This is due to chicken and pork containing higher levels of omega-6 fat. Ruminants include: cattle, goats, sheep, bison, moose, elk etc.
Organ meats are usually put in their own category whatever animal they are from and the red or white does not apply. Organs are nutritionally similar across catagories.