Tag: Meat types

Over 1.5 million kilograms of tripe are sold annually in the United States alone. For those unfamiliar with it, the key question arises: what type of meat is beef tripe? The answer is simple: it is the edible lining from a cow's stomach, prized in many global cuisines for its unique texture and ability to absorb flavors.

Meat has been a staple of the human diet for centuries, providing essential protein and nutrients [1.1]. Understanding the different characteristics and nutritional profiles of various types can help you determine what type of meat is best suited for your dietary needs and preferences [1.2].

The price of meat has seen significant fluctuations, with one report from September 2025 noting a 13-16% increase in beef costs in the US alone. Therefore, understanding how much is a 100 gram of meat is not a simple calculation, as the answer depends on several key variables, including the type and cut of meat, market trends, and quality.

According to the U.S. Department of Agriculture (USDA), lamb is officially classified as a red meat. This means that yes, ground lamb is considered red meat, a fact often misunderstood due to misconceptions about meat color and cooking. This article clarifies the science behind this classification, addressing its nutritional implications and comparing it to other proteins.