Is Any Pork Considered Red Meat? The Scientific Breakdown

December 26, 2025 •

4 min read

Despite a long-running marketing campaign branding it as "the other white meat," the U.S. Department of Agriculture (USDA) officially classifies all pork as red meat. This creates widespread confusion for consumers, who often wonder: is any pork considered red meat?

Quick Summary

Pork is categorized as red meat based on its myoglobin content and livestock origin, regardless of the color after cooking. The misconception stems from a successful marketing campaign and the varied appearance of different cuts.

Key Points

All Pork is Red Meat: According to the USDA and scientific consensus, all pork is classified as red meat because it comes from a mammal.
Myoglobin Determines Color: The amount of myoglobin, an oxygen-storing protein, determines a meat's red color. Pork has more myoglobin than chicken or fish, but less than beef.
Marketing Created Confusion: The popular perception of pork as 'the other white meat' originated from a marketing campaign designed to boost sales by highlighting lean cuts.
Cut Impacts Nutrition: While all pork is red meat, the nutritional profile varies by cut; lean cuts can be healthier than fattier, processed varieties.
Moderation is Key: As a red meat, pork, especially processed forms, should be consumed in moderation as part of a balanced diet to manage potential health risks.
Lean Cuts vs. White Meat: Even the leanest cuts of pork, such as tenderloin, are still technically red meat, even though they may be nutritionally comparable to white meat like chicken breast.

The Scientific Definition of Red Meat

To determine if any pork is considered red meat, it's crucial to understand the scientific definition. The classification of red versus white meat is based on the concentration of a protein called myoglobin. This protein is responsible for carrying oxygen to the muscles and, importantly, gives meat its red color. Animals that are more active and use their muscles for sustained periods tend to have higher myoglobin levels, resulting in darker, redder meat. Pigs, like cows and sheep, are classified as livestock, and their meat contains more myoglobin than poultry or fish, placing it squarely in the red meat category according to scientific and governmental standards.

The Role of Myoglobin

Myoglobin is the central protein in this scientific debate. The amount present in a meat is influenced by several factors:

Species: Mammals like pigs, cows, and lamb naturally have higher myoglobin levels than poultry or fish.
Age: The meat from older animals typically has a higher myoglobin concentration and is therefore darker.
Muscle Activity: More heavily worked muscles require more oxygen and thus contain more myoglobin, making the meat darker.

The Culinary vs. Scientific Divide

This classification would be simple if not for a widely adopted culinary distinction and a highly effective marketing campaign. In a culinary context, "white meat" is often used to describe meat that appears pale after cooking, which is true for many cuts of pork. The confusion was cemented by the National Pork Board's "Pork. The other white meat" campaign, launched in the 1980s. This campaign successfully promoted leaner cuts of pork as a healthy alternative to poultry, but it also cemented a misperception in the minds of consumers. While the campaign was effective from a marketing standpoint, it doesn't change the biological and nutritional facts.

The 'Other White Meat' Myth

The marketing efforts aimed to address growing health concerns over red meat consumption by positioning pork as a lighter, healthier option. While modern breeding practices have indeed resulted in leaner pork, especially in cuts like the tenderloin, the fundamental classification remains unchanged. A pork tenderloin may be as lean as a boneless, skinless chicken breast, but it is still derived from a mammal and classified as red meat. This demonstrates a clear difference between how food is perceived and how it is technically categorized.

Nutritional Considerations of Different Pork Cuts

Just as with beef, not all cuts of pork are created equal from a nutritional standpoint. The fat content can vary drastically, which is a critical factor for anyone monitoring their health. Leaner cuts of pork can be a good source of protein and essential nutrients, but fattier cuts, especially processed ones, present different health considerations.


Feature	Lean Pork (e.g., Tenderloin)	Fattier Pork (e.g., Belly)	Beef (e.g., 90% Lean)	Chicken Breast (White Meat)
Scientific Class.	Red Meat	Red Meat	Red Meat	White Meat
Myoglobin Content	Medium (0.10–0.30%)	Medium (0.10–0.30%)	High (0.40–1.00%)	Very Low (0.005%)
Saturated Fat	Lower	Higher	Higher than lean pork	Lowest
Appearance Cooked	Pale Pink/White	Often Pale/Brown	Dark Brown	White
Best for Diets	Moderation, heart-healthy	Limited due to fat	Moderation, depending on cut	Excellent lean protein

The Health Context of Pork as a Red Meat

Official bodies like the International Agency for Research on Cancer (IARC) classify red meat as "probably carcinogenic to humans," and processed meats as "carcinogenic". This includes pork and its processed forms like bacon and ham. This doesn't mean all red meat should be avoided completely, but it does mean moderation is key. The health impacts are not uniform across all types of red meat. When it comes to unprocessed pork, some studies show a weaker link to health risks compared to processed versions, which are often high in sodium, nitrates, and saturated fats. Choosing lean, fresh cuts and practicing moderation, especially avoiding charred or overcooked meat, is the healthiest way to incorporate pork into a balanced diet.

Conclusion: Navigating the Red vs. White Debate

In conclusion, the question of whether any pork is considered red meat is met with a clear scientific answer: yes, all pork is red meat. The confusion arises from a historical marketing campaign and a culinary shorthand based on appearance after cooking. For dietary planning and health considerations, it is most accurate to categorize pork as red meat, especially when considering the recommendations of health organizations. Ultimately, a balanced diet is about being mindful of what you eat—including knowing that all varieties of pork belong to the red meat family, regardless of their color on the plate. For more information on meat classifications and nutritional facts, visit Healthline's comprehensive guide on the topic: Red or White: What Kind of Meat Is Pork?.

Frequently Asked Questions

This phrase was part of a highly successful marketing campaign launched in the 1980s by the National Pork Board. The goal was to position pork as a lean, healthier alternative to other meats, aligning it with chicken, which is traditionally white meat.

Yes, veal is classified as red meat. It comes from calves, and like other livestock, it contains enough myoglobin to be categorized as red meat, although it is paler in color than beef from an older cow.

The classification matters for nutritional guidelines and health recommendations. Health organizations often recommend limiting red and processed meat intake, so understanding pork's classification is relevant for dietary decisions.

Pork has significantly more myoglobin than chicken. Myoglobin gives meat its red color, which is why pork is scientifically considered red meat while chicken is considered white meat.

Yes, regardless of the cut or how it is cooked, all meat from a pig is scientifically classified as red meat because pigs are mammals. The color variation between cuts is normal.

The key difference is the myoglobin content. Red meat, from mammals, has higher myoglobin levels than white meat, which comes from poultry and fish.

Yes, processed pork products like bacon, sausage, and ham are still made from pork, which is a red meat. Health organizations particularly advise limiting processed meats due to added salts, preservatives, and fats.

A lean cut of pork, such as tenderloin, can have a nutritional profile (e.g., fat and protein content) similar to some white meats like chicken breast. However, it is still categorized as red meat and should be consumed as part of a balanced diet.