Category: Meat classification

According to the U.S. Department of Agriculture (USDA), pork is classified as a red meat, despite a popular marketing campaign in the 1980s that labeled it "the other white meat". This classification holds significant implications, especially for those tracking their iron intake, as it answers the question: is pork considered red meat for iron?

According to the United States Department of Agriculture (USDA), all pork products, including bacon, are classified as red meat. This is contrary to a decades-old marketing slogan that positioned pork as "the other white meat," causing widespread confusion about whether bacon is considered a white meat.

According to the United States Department of Agriculture (USDA), all livestock, including pork, are classified as red meat. This distinction is crucial for understanding what is not considered white meat, which includes common fare like beef, lamb, and goat.

According to the United States Department of Agriculture (USDA), poultry is considered a separate category from red meat, though it is commonly referred to as white meat. This classification is primarily based on myoglobin content, an iron-containing protein that gives meat its red color. Chicken is a lean, affordable, and versatile protein source enjoyed worldwide.