Is Barbecue Pork Considered Red Meat?

January 4, 2026 •

3 min read

According to the USDA, all pork is classified as red meat, regardless of its color after cooking. This often surprises many, especially when considering slow-cooked dishes like barbecue pork, which is pale in appearance but still falls under the red meat category based on its myoglobin content.

Quick Summary

This guide explains why barbecue pork is classified as red meat by scientific and regulatory standards, clarifying the confusion caused by its cooked color and the historical marketing slogan, "The Other White Meat". It delves into the science of myoglobin and compares pork's nutritional profile to other red and white meats.

Key Points

Myoglobin Content: The primary reason pork is classified as red meat is its higher myoglobin protein content compared to poultry or fish.
USDA Classification: The United States Department of Agriculture officially classifies all meat from mammals, including pigs, as red meat.
The 'White Meat' Campaign: The perception of pork as white meat originated from a 1980s marketing slogan, not a scientific reclassification.
Barbecuing Effects: The cooking process of barbecuing, while changing the meat's color to a paler shade, does not change its red meat classification.
Nutritional Variation: The healthiness of pork depends on the specific cut and preparation, with leaner cuts being more comparable to white meat nutritionally than fatty, processed ones.
Culinary vs. Scientific: Culinary tradition may refer to cooked pork as white meat due to its pale color, but this differs from the scientific and nutritional classification based on biological origin.
Health Context: The health implications of consuming meat, including barbecue pork, are influenced more by factors like fat content, processing, and portion size rather than just the red or white meat label.

The Scientific Classification: Myoglobin and the USDA

The primary factor for classifying meat as red or white is the myoglobin content, a protein in muscle tissue that carries oxygen. The United States Department of Agriculture (USDA) and other health authorities classify all meat from mammals, including pork, as red meat because it contains higher levels of myoglobin than poultry or fish. Even though some cuts of fresh pork have a pale pink hue and lighten significantly when cooked, their fundamental biological composition places them firmly in the red meat category.

The Impact of Barbecuing on Pork's Appearance

When you barbecue pork, especially through low-and-slow methods like smoking, the cooked meat becomes very light in color, almost white. This is often what leads to the misconception that it has transformed into a white meat. However, the cooking process only changes the appearance of the myoglobin, not its fundamental classification. Barbecuing also breaks down connective tissues and renders fat, which contributes to the tender, succulent texture, but it doesn't alter the meat's status as a red meat.

The 'Other White Meat' Campaign

The confusion around pork's classification was deliberately fueled by a successful marketing campaign in the 1980s by the National Pork Board. With the slogan "Pork. The other white meat," the campaign aimed to promote pork as a leaner, healthier alternative to other red meats, capitalizing on the public's perception of chicken and turkey as being healthier. While this campaign was effective in shifting public perception, it created a lasting misunderstanding about the scientific definition of pork. The USDA, even while endorsing the marketing program, continued to classify pork as red meat.

Nutritional Nuances of Barbecue Pork

The nutritional profile of barbecue pork can vary significantly depending on the cut and preparation. While lean cuts like tenderloin are relatively low in saturated fat and calories, the cuts traditionally used for barbecue, such as pork shoulder or ribs, tend to be higher in fat. The cooking method also plays a role, with slow-roasting allowing for some fat to render and drip away. Nonetheless, pork remains a good source of high-quality protein, B vitamins (especially thiamine), zinc, and iron.

Understanding Meat Classifications and Health

The distinction between red and white meat has often been linked to health recommendations, with red meat generally associated with higher saturated fat and potential health risks if consumed excessively, particularly processed varieties. However, focusing solely on the red/white classification can be misleading. A lean cut of pork can be nutritionally similar to some cuts of poultry. The preparation method and overall diet are often more significant factors for health. For example, the high salt and sugar content in many barbecue sauces can increase the calorie and sodium levels of the final dish.

Culinary vs. Scientific Definitions

There is a notable difference between how chefs and home cooks might describe pork versus how nutritionists and regulators classify it. In the culinary world, meat is often categorized by its appearance when cooked. This is why pork is often thought of as a white meat. However, the scientific definition is based on myoglobin and the animal's biological classification as a mammal.

Comparison Table: Red Meat vs. White Meat


Feature	Red Meat (e.g., Pork, Beef, Lamb)	White Meat (e.g., Chicken, Fish)
Biological Source	Mammals (e.g., cows, pigs)	Poultry, fish
Myoglobin Content	High	Low
Cooked Appearance	Remains pinkish-brown or darkens	Turns white or pale
Associated Health Risks	Potential higher risk with excessive, processed consumption	Generally lower health risks associated with lean cuts
Marketing	Traditional red meat labeling	Historically marketed as "the other white meat" for pork

Conclusion

In conclusion, despite its sometimes pale appearance and historical marketing as "the other white meat," barbecue pork is unequivocally considered red meat according to scientific and governmental standards. This classification is based on the myoglobin content inherent to the pig's muscle tissue and its biological status as a mammal. While the color changes during cooking, and leaner cuts may have a nutritional profile closer to white meat, these factors don't alter its fundamental designation. Understanding this distinction is crucial for both cooking and for making informed dietary choices, considering that the health implications of meat depend more on the specific cut, preparation, and overall diet than a simple color-based label.

Frequently Asked Questions

Pork is considered red meat due to its myoglobin content, a protein that gives meat its red color. While pork has less myoglobin than beef, it has significantly more than chicken or fish, which are true white meats. The paleness of cooked pork is a result of the heat changing the color of the myoglobin, but the biological classification remains the same.

No, the USDA has always classified pork as red meat. The slogan "Pork. The other white meat" was part of a marketing campaign by the National Pork Board in the 1980s to promote leaner pork cuts, not an official USDA reclassification.

The healthiness of barbecue pork depends on the cut and preparation method. Lean cuts can be a nutritious source of protein and nutrients. However, fatty cuts often used for barbecue, or those prepared with high-sugar sauces, can be less healthy.

When consumed in moderation as part of a balanced diet, lean barbecue pork poses minimal risk. However, excessive consumption, especially of processed pork products and fatty cuts, has been linked to potential health risks due to higher saturated fat and sodium content.

Myoglobin is a protein in muscle tissue that stores oxygen. It contains a pigment that turns red when exposed to oxygen. The higher the myoglobin content, the redder the meat, both raw and cooked. This is why meat from active mammals like cows and pigs is classified as red meat.

No, not all barbecue meats are red meat. While barbecue pork and beef are red meats, chicken, fish, and turkey are not. The classification depends on the animal source, not the cooking method.

For a healthier option, choose leaner cuts of pork like tenderloin or sirloin for your barbecue. Consider using lower-sugar barbecue sauces, controlling your portion sizes, and pairing the meat with plenty of vegetables to balance the meal.

No, the seasoning or sauce used on barbecue pork does not change its classification as red meat. The color of the sauce may contribute to the final appearance of the dish, but the meat itself remains biologically a red meat.