What is the difference between red meat and white meat?
The difference between red meat and white meat varies, depending on who you talk to. As a general rule, people use the term “white meat” to refer to meats which are pale before they are cooked, such as poultry, pork, and fish. Red meat, on the other hand, is meat which is distinctively red before cooking, as is the case with beef and lamb. The terms “white and dark meat” are also used to describe two different types of meat in a single animal, most commonly in the poultry industry. Some people say that red meat is from mammals, while white meat is from other animals. Others create a third category for game. It is also not uncommon to see birds with a high concentration of dark meat like ducks and geese categorized as “red meat,” despite the fact that their meat is pale before cooking. The confusion over red meat and white meat can be frustrating for consumers, especially when they read about things like a greater risk of cancer associated with red meat, as they may not know which meats
