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[6] [11] The USDA also classifies ratites, such as ostriches, emus, and rhea, as red meat. [12] Some cuts of pork are considered white under the culinary definition, but all pork is considered red meat in nutritional studies.
Its myoglobin content is lower than that of beef, but much higher than that of chicken, so the USDA treats pork as a red meat. [27] In 1987, the U.S. National Pork Board began an advertising campaign to position pork as "the other white meat"—due to a public perception of chicken and turkey (white meat) as healthier than red meat. The ...
The United States Department of Agriculture (USDA) typically classifies red meat, poultry, and seafood as their own separate categories. [15] The USDA considers all livestock animals (including beef, veal, pork) to be "red meat” because their muscles contain enough myoglobin that their fresh meat is deep red in color prior to being cooked.
Here's what to know about what foods are considered red meat and the benefits of eating less meat. ... Red meat includes beef, veal, pork, lamb, mutton, and goat. Processed meat has been salted ...
In addition to beef steak, some people also prepare steaks cut from bison, venison, elk, goat, pork, and lamb. Popular premium cuts of beef include T-bone, New York strip , and filet mignon - all ...
A new panel report for the 2025 dietary guidelines urges Americans to eat more plant-based foods while reducing red meat and processed foods. Americans should eat more beans, peas and lentils and ...
The USDA classifies pork, veal, beef, and lamb as livestock, and all livestock as red meat. Poultry and fish are not included in the category. [ 3 ] The latter is likely due to the fact that fish products are not governed by the USDA, but by the FDA .
"For steaks, a meat thermometer can help nail perfect doneness," says Pryles. The USDA states the minimum internal temperature for a steak, pork, veal or lamb is 145°F. Schneider says it is safe ...