Are Eggs Part of the Meat Category? The Definitive Food Classification Answer

November 17, 2025 •

4 min read

According to the USDA, eggs are placed in the 'protein foods' group alongside meat, poultry, and beans, but this nutritional grouping is a key source of confusion. The simple answer to whether are eggs part of the meat category is no, they are a distinct food group entirely separate from meat.

Quick Summary

Eggs are not considered meat, which is defined as animal flesh. While both are protein sources, eggs are animal byproducts, typically unfertilized, and belong to their own culinary and biological class.

Key Points

Not Flesh: Meat is defined as animal flesh or muscle tissue, a category eggs do not fit into.
An Animal Byproduct: Eggs are animal products, but they are not meat, similar to how milk and honey are also animal products but not meat.
Unfertilized Eggs: The vast majority of table eggs sold are unfertilized and incapable of developing into an animal.
Part of the Protein Group: The confusion stems from nutritional and culinary classifications where eggs are grouped with meats due to their high protein content.
Vegetarian Friendly: Ovo-vegetarians, who do not eat meat, do consume eggs, further highlighting that eggs are not considered meat in many dietary practices.
Distinct from Dairy: Eggs are also not dairy products, as dairy is derived from the milk of mammals, not birds.

What Defines 'Meat'? The Biological Perspective

The fundamental reason eggs are not considered meat lies in the biological definition of the word. Meat is defined as the muscle tissue, or flesh, of an animal that is consumed as food. This definition applies to the muscle tissue of mammals (like beef and pork), poultry (like chicken and turkey), and fish. An egg, conversely, is a reproductive vessel laid by a bird, most commonly a hen. It is not muscle tissue and does not contain any flesh.

Unfertilized vs. Fertilized Eggs

This biological distinction is further clarified by understanding the nature of the eggs found in grocery stores. The vast majority of commercially produced eggs are unfertilized. They are laid by hens without any rooster present and therefore do not contain an embryo. Eating an unfertilized egg is not consuming an animal. The rare exception would be a fertilized egg, such as balut, which is eaten with a developing embryo and could be considered a form of meat by some.

Why the Confusion? Culinary and Nutritional Grouping

Despite the clear biological definition, the long-standing confusion over whether eggs are part of the meat category is understandable due to common culinary and nutritional classifications. For decades, many food guides, including early versions of the USDA food pyramid, have grouped eggs with meat and other high-protein foods. This grouping is based on their nutritional profile, not their biological origin as flesh.

Grocery Store Layout

Another factor contributing to the confusion is the retail environment. In many supermarkets, eggs are sold in the refrigerated dairy aisle, often near milk and cheese. This placement can lead some to mistakenly believe that eggs are dairy products. However, eggs are not dairy, as dairy refers to products made from the milk of mammals, and eggs are laid by birds.

Official Classifications of Eggs

To resolve the debate, looking at official and traditional food classification systems provides clarity.

USDA Food Groups: The current U.S. Department of Agriculture MyPlate guidelines place eggs firmly within the "Protein Foods" group, a category that also includes seafood, lean meats, poultry, and plant-based protein sources like beans, peas, and nuts. This grouping is based on function and nutritional content, not biological origin.
Kosher Law: In Jewish dietary laws (Kosher), eggs are considered "parve," a neutral food that is neither meat (fleishig) nor dairy (milchig). This means they can be served with either meat or dairy meals, as long as there is no developing embryo.
Vegetarian Diets: Eggs are a central component of an ovo-vegetarian diet, which excludes meat but permits eggs. This distinction highlights the difference between consuming an animal's flesh versus an animal byproduct. Vegans, on the other hand, abstain from all animal products, including eggs.

Nutritional Profile: Eggs vs. Meat

While often grouped together for protein, eggs and meat have distinct nutritional profiles. A single large egg provides approximately 6 grams of high-quality protein, along with vitamins A, D, E, and B12, and minerals like iron and selenium. Eggs also contain beneficial compounds like choline, important for brain health. Many of these nutrients are concentrated in the yolk. The USDA provides comprehensive nutritional data for eggs. You can review the official data here: USDA FoodData Central.

Comparison Table: Eggs vs. Meat vs. Dairy


Feature	Eggs	Meat	Dairy
Biological Source	Laying birds (typically hens)	Muscle tissue of animals (mammals, poultry, fish)	Milk from mammals (cows, goats)
Definition	A reproductive vessel; an animal byproduct	Flesh, muscle tissue of an animal	Products derived from milk (cheese, yogurt, etc.)
Primary Nutrient	Complete protein, vitamins, minerals	Complete protein, iron, B vitamins	Calcium, complete protein, potassium, vitamin D
Production	Laying by a living animal	Slaughter of an animal	Milking a living animal
Vegetarian Status	Consumed by Ovo-vegetarians	Excluded by most vegetarians	Consumed by Lacto-vegetarians

A Separate Class: Eggs Are Not Meat

From a biological, culinary, and ethical standpoint, eggs are not meat. The classification stems from fundamental differences in what each item actually is. The widespread perception linking them to the meat category comes from their shared nutritional role as protein sources and their grouping in consumer settings. However, any thorough analysis of food science and terminology reveals that eggs are an animal byproduct that belongs in its own unique and versatile food class.

Conclusion

The enduring question, are eggs part of the meat category, can be confidently answered with a clear "no." Meat is the muscle tissue of an animal, while the common eggs we consume are unfertilized reproductive products from birds. While both are nutrient-dense protein sources and are often grouped together for nutritional purposes, they are fundamentally different. Recognizing this distinction is key to understanding various dietary practices, from ovo-vegetarianism to kosher laws, and correctly categorizing foods based on their origin and composition. As a complete protein source packed with essential nutrients, eggs hold a valuable place in the human diet, entirely independent of the meat category.

Frequently Asked Questions

Eggs are grouped with meat in many food classifications, like the USDA's "Protein Foods" group, because of their similar nutritional role as a high-quality protein source, not because they are biologically the same.

No, an egg is not a dairy product. Dairy products are produced from the milk of mammals, while eggs are laid by birds. The misconception often arises because eggs are sold in the dairy aisle of many grocery stores, simply due to refrigeration needs.

It depends on the type of vegetarian. Ovo-vegetarians eat eggs but no meat, while lacto-ovo vegetarians eat both eggs and dairy. Vegans, however, do not consume eggs or any other animal products.

While commercially sold table eggs are unfertilized, a fertilized egg with a developing embryo inside could be considered meat by some people, like the Filipino dish 'balut'.

Eggs are an excellent source of high-quality protein, containing all nine essential amino acids. They also provide key vitamins like A, D, and B12, and minerals such as iron, selenium, and zinc.

Yes, in Kosher dietary law, eggs are classified as "parve," a neutral category. This means they are neither meat nor dairy and can be eaten alongside meals from either of those categories.

The confusion stems from a mix of biological definitions, nutritional grouping practices, and cultural or religious dietary interpretations. Biologically, they are not meat, but nutritionally, they are a protein food, which often leads to the mix-up.