this might be a really stupid question lol
many people say that red meat is healthier than pigs/chickens (of which i still have to ask why in another thread), so is "red meat" a category for the animal type, like cow and sheeps, the grass-eating type OR "red meat" as in their muscle meats r red when raw?? what about organs from pigs and chickens, they r red :)
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.
Just for fun and to confuse you more.
Red meat in traditional culinary terminology is meat which is red when raw and not white when cooked. In the nutritional sciences, red meat includes all mammal meat. Red meat includes the meat of most adult mammals and some fowl (e.g. ducks).
In gastronomy, red meat is darker-colored meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals such as cows, sheep, and horses is invariably considered red, while chicken and rabbit are invariably considered white. The meat of young mammals such as milk-fed veal calves and sheep, and pigs is traditionally considered white; while the meat of duck and goose is considered red. Game is sometimes put in a separate category altogether (French viandes noires 'black meats').
I think people tend to recommend red meat because it usually comes from ruminant animals so it will have lower omega 6 and polyunsaturated fats in general. Organs from pigs and chicken are usually pretty low in polyunsaturated fat and are suitable alternatives to ruminant organs depending on the source.