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.[1][2] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.[3][4] In nutritional science, 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, which is called dark meat).
For other uses, see Red meat (disambiguation).Regular consumption of red meat, both unprocessed and especially processed types, has been associated with negative health outcomes.
Nutrition[edit]
Red meat contains large amounts of iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin and riboflavin).[14] Red meat is a source of lipoic acid.
Red meat contains small amounts of vitamin D.[15] Offal such as liver contains much higher quantities than other parts of the animal.[16]
In 2011, the USDA launched MyPlate, which did not distinguish between kinds of meat, but did recommend eating at least 8 oz (230 g) of fish each week.[17][18] In 2011, the Harvard School of Public Health launched the Healthy Eating Plate in part because of the perceived inadequacies of the USDA's recommendations.[17] The Healthy Eating Plate encourages consumers to avoid processed meat and limit red meat consumption to twice a week because of links to heart disease, diabetes, and colon cancer. To replace these meats it recommends consuming fish, poultry, beans, or nuts.[17]