What is not considered white meat?

December 13, 2025 •

4 min read

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.

Quick Summary

Red meat, including beef, lamb, and scientifically, pork, is not classified as white meat. The key difference lies in myoglobin content and animal classification, not just cooked color.

Key Points

Red Meat is Not White Meat: All meat from mammals, including beef, lamb, goat, and venison, is classified as red meat and not considered white meat.
Pork is Red Meat: Despite a famous marketing campaign, pork is scientifically and officially classified as red meat by the USDA, not white meat.
Myoglobin Determines Color: The key biological difference is the amount of myoglobin, an oxygen-storing protein, which gives red meat its darker color.
Seafood is a Separate Category: Seafood is not typically categorized as either red or white meat, but as its own classification, according to the USDA.
Context Matters: Whether a meat is called 'red' or 'white' can depend on if the context is culinary or scientific, leading to confusion with meats like pork.
Poultry can have Dark Meat: While chicken breast is white meat, the darker leg and thigh meat from the same bird is richer in myoglobin.
Game Meat is Red: Wild game meats like venison are typically red meat due to the high activity levels of the animal.

The Defining Factor: Myoglobin

The most significant factor determining whether a meat is red or white is its myoglobin content. Myoglobin is an iron-containing protein in muscle tissue that stores and carries oxygen. The more active the muscle, the higher its oxygen demand and, consequently, its myoglobin concentration. This is why flightless birds like chickens have white breast meat (less used muscle) and darker thigh and leg meat (more used muscle). In mammals, the muscles are generally used more extensively for movement, resulting in uniformly higher myoglobin levels and red-colored meat. White meat contains far less myoglobin, which is why it appears paler both before and after cooking.

The Role of Myoglobin in Meat Color

High Myoglobin: Leads to a deep red color. Associated with red meats like beef and venison.
Low Myoglobin: Leads to a pale or whitish color. Characteristic of white meats like chicken breast.
Exposure to Oxygen: Myoglobin turns bright red when exposed to oxygen, a reason raw meat changes color when packaged.

What is Not White Meat? The Red Meat Category

Based on myoglobin and standard classifications by nutritional and health organizations, several meats are definitively not white meat:

Beef: Coming from cattle, beef is a classic example of red meat, with high myoglobin content giving it a deep cherry-red color.
Veal: Although younger cattle produce paler meat with less myoglobin than beef, it is still classified as red meat because it comes from a mammal.
Lamb and Mutton: Meat from sheep is always considered red meat, with lamb being the meat from younger sheep and mutton from older ones.
Pork: As officially classified by the USDA, pork is red meat, despite some cuts appearing pale when cooked. This is due to its myoglobin content being higher than poultry or fish.
Venison: The meat of deer and other wild game is also red meat, known for its deep color and distinct flavor.
Goat: Similar to other mammals, goat meat is a red meat, though often leaner than beef or lamb.

The Case of Pork: "The Other White Meat" Misconception

In the late 1980s, the National Pork Board launched a highly successful marketing campaign with the slogan, "Pork. The other white meat". This campaign was designed to promote leaner cuts of pork and capitalize on the growing health-consciousness of consumers. While it significantly influenced public perception, it created a lasting confusion that persists today. From a scientific and regulatory standpoint, including by the USDA, pork is and has always been red meat because it is livestock and contains higher levels of myoglobin than poultry or fish.

Seafood and Meat Classification

Seafood presents a unique case, as it is treated as a separate category by many food authorities, including the USDA, and is not classified as either red or white meat in the traditional sense. However, based on color, some fish could be colloquially divided:

Dark-Fleshed Fish: Certain species, such as tuna and salmon, have flesh that appears red or pink due to compounds from their diet. While they contain myoglobin, they are not categorized as mammalian red meat.
White-Fleshed Fish: Many fish, including cod, halibut, and tilapia, are known for their pale, flaky flesh. These are not considered red meat.

A Comparison of Meat Classifications


Feature	Red Meat (e.g., Beef, Lamb)	Pork	White Meat (e.g., Chicken Breast)	Seafood (e.g., Salmon)
Source Animal	Mammals (cattle, sheep)	Mammal (pig)	Avians (chicken, turkey)	Fish, shellfish
Myoglobin Level	High	Higher than poultry/fish	Low	Varies (e.g., high in tuna)
Raw Appearance	Dark red	Grayish-pink	Bluish-white to yellow	Varies (red/pink to white)
Cooked Appearance	Darker pink/brown	Can be paler/white	White	Varies (remains pink or turns white)
Culinary View	Generally red meat	Traditionally white meat	White meat	Considered separate
Nutritional/Scientific View	Red meat	Red meat (livestock)	White meat	Considered separate

Navigating Culinary vs. Scientific Definitions

Understanding what is not considered white meat often depends on the context. A chef might use the terms red and white meat based on tradition or how a certain cut cooks, while a nutritionist will rely on scientific classifications based on myoglobin content and animal type. This is why pork is traditionally cooked like a white meat but classified nutritionally as red meat. It's important to be aware of the distinction, especially when adhering to specific dietary guidelines.

Conclusion

Ultimately, what is not considered white meat encompasses all red meats from mammals, such as beef, veal, lamb, goat, and venison. Pork, despite a long-standing marketing campaign suggesting otherwise, is also scientifically classified as a red meat by organizations like the USDA. Furthermore, seafood is generally considered a distinct category. The core determinant is the level of myoglobin, the protein responsible for a meat's red color. The next time you're at the butcher or reading a health article, you'll know that the classification of red vs. white meat is more about biology than just how it looks on your plate.

For more detailed information on government classifications, visit the USDA Ask website.

Frequently Asked Questions

According to the USDA, pork is officially classified as red meat, even though some of its lean cuts can be pale and cook up white, similar to poultry.

Beef is considered red meat because it comes from a mammal and has a high concentration of myoglobin, the protein that gives meat its reddish color.

No, seafood is typically classified by the USDA as its own separate category. While many fish have white flesh, others like tuna and salmon have pink or reddish flesh but are not considered red meat in the same way as mammals.

The difference is based on muscle activity. Chicken breasts, used for quick bursts of flight, have less myoglobin and appear white. The legs and thighs, used more for standing and walking, have more myoglobin and are considered dark meat.

Myoglobin is an iron-containing protein that stores oxygen in muscles. A higher myoglobin concentration results in a darker red color, leading to a classification as red meat.

Yes, generally red meat has higher levels of iron, zinc, and B vitamins than white meat. However, the nutritional profile also depends on the specific cut and fat content.

Yes, venison, which comes from deer, is a type of red meat. Its dark color is due to the animal's high activity level and correspondingly high myoglobin content.