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).

Regular consumption of red meat, both unprocessed and especially processed types, has been associated with negative health outcomes.