What is the Classification of Meat?

December 14, 2025 •

4 min read

Meat, the edible portion of animal tissues, is a dietary staple for billions worldwide. However, the product is far from uniform and can be sorted into distinct categories based on animal source, color, and nutritional profile—a system known as the classification of meat.

Quick Summary

Meat is categorized based on its source, color, and texture, influencing its culinary use and nutritional value. Primary classifications include red meat from mammals, white meat from poultry and fish, and game meat from undomesticated animals. Sub-classifications exist based on the specific animal and its age.

Key Points

Source and Myoglobin: The primary classification depends on the animal source and the myoglobin protein content, which determines if it's red or white meat.
Red Meat Categories: Red meat from mammals includes beef, pork, lamb, and veal, with further sub-classifications based on age and sex of the animal.
White Meat Categories: White meat typically covers poultry (chicken, turkey) and fish/seafood due to lower myoglobin levels.
Game Meat and Offal: Distinct categories exist for game animals (like venison) and organ meats (offal), which have unique flavors and nutritional properties.
Quality Grading and Processing: Meat is also classified by quality grades (e.g., USDA Prime) and level of processing (fresh vs. processed), which impact its use and health profile.
Culinary Application: Different meat classifications dictate ideal cooking methods and overall flavor profile, guiding cooks in preparation.
Nutritional Differences: Nutritional content varies significantly between classifications, with red meat generally higher in iron and fat than white meat.

Understanding the Core Classification of Meat

At its most basic level, the classification of meat is determined by the source animal and its biological characteristics, specifically the level of myoglobin in the muscle tissue. Myoglobin, an iron-containing protein, is responsible for the red color in meat. A higher concentration results in red meat, while a lower concentration produces white meat. Based on this, the primary categories are red meat, white meat, poultry, and game meat. These broad groups are then broken down further for more specific definitions.

Red Meat: Mammalian Sources

Red meat is sourced from mammals and is typically darker due to its high myoglobin content. Examples include:

Beef: From mature cattle, known for its deep red color and rich, robust flavor. Cuts are further graded in some countries, like the U.S., into Prime, Choice, and Select, based on marbling and age.
Pork: From hogs, this is classified as red meat despite often being lighter in color when cooked. Popular cuts include bacon, ham, and pork chops.
Lamb and Mutton: Lamb is from young sheep under one year old, known for its tender texture. Mutton is from older sheep, which has a stronger flavor and tougher texture.
Veal: The meat from young calves, which is much paler and more tender than beef.

White Meat: Poultry, Fish, and Seafood

White meat is defined by its low myoglobin concentration, resulting in a lighter color before and after cooking. This category primarily includes poultry and fish.

Poultry: This encompasses domesticated birds like chicken, turkey, and duck. The breast meat of chicken and turkey is particularly lean and has a much lighter color, while duck meat is fattier and has a darker color than other poultry.
Fish and Seafood: Both are often grouped with white meat due to their lighter color and lower fat content compared to red meats. Fatty fish like salmon, however, have different nutritional profiles.

Game Meat and Offal

Game meat is sourced from non-domesticated or wild animals. These meats often have distinct, rich flavors and leaner profiles due to the animal's active lifestyle. Examples include venison (deer), wild boar, rabbit, and bison. Another significant classification is offal, which refers to the organ meats of a butchered animal, such as liver, kidney, heart, and tongue. Offal is often nutrient-dense and used in various cuisines around the world.

Classification by Cut and Quality

Beyond the animal source, meat can also be classified by the specific cut and its quality grade. The cut refers to the section of the animal the meat comes from, which affects its tenderness, flavor, and best cooking method. The quality grade, assigned by agencies like the USDA, assesses factors like tenderness, juiciness, and flavor based on marbling and maturity. This grading system is primarily used for beef.

Comparing Major Meat Classifications


Classification	Source Animal	Myoglobin Content	Typical Texture	Common Culinary Uses
Red Meat	Mammals (Cattle, Pigs, Sheep)	High	Robust, varies by cut and animal's age	Roasts, steaks, slow-cooked dishes, bacon, ham
White Meat (Poultry)	Domesticated Fowl (Chicken, Turkey)	Low	Mild, tender	Grilled, fried, roasted, curries
White Meat (Fish/Seafood)	Fish, Shellfish	Low	Flaky, delicate	Pan-seared, sushi, baked, grilled
Game Meat	Wild Animals (Deer, Boar, Rabbit)	Varies (often high)	Lean, distinct flavor, can be tough	Stews, roasts, specific game recipes

Processing and Preparation Classification

Meat is also categorized by its level of processing. Fresh meat is raw and unprocessed, while processed meats have undergone modifications to preserve or enhance flavor. Processing methods include curing, salting, smoking, and adding preservatives. Examples of processed meats include sausages, salami, and deli meats. Due to the addition of sodium and nitrates, processed meats carry different nutritional considerations than their fresh counterparts.

Conclusion

In summary, the classification of meat is a comprehensive system that extends beyond simple naming. It encompasses the source animal, its biological makeup, and the subsequent processing and preparation methods. From the color-based distinction of red versus white meat to the specific cuts and quality grades, understanding these categories is crucial for both consumers and culinary professionals. It informs nutritional decisions, cooking techniques, and overall appreciation for this versatile food source. By exploring this structured system, one gains a deeper understanding of the product and its journey from the animal to the plate, highlighting the complexity and diversity within the meat we consume. For further reading on specific animal varieties and nutritional profiles, resources like Encyclopaedia Britannica offer extensive information.

Glossary

Myoglobin: An iron- and oxygen-binding protein found in the muscle tissue of vertebrates, primarily responsible for the color of meat.
Processed Meat: Meat that has been modified to improve its flavor or to extend its shelf life. Examples include salting, curing, fermenting, and smoking.
Game Meat: Meat from wild animals that are hunted for food, such as deer (venison) and boar.
Offal: The internal organs and entrails of a butchered animal used for food.

For further exploration

Understanding the nuanced differences in meat classification can help tailor your diet or culinary techniques. For a deeper dive into the specifics of meat production and preparation, consult reliable resources on food science and animal agriculture.

Authoritative Outbound Link

Encyclopaedia Britannica on Meat - A comprehensive resource detailing the definition, types, and facts surrounding meat and its preparation.

Frequently Asked Questions

Red meat comes from mammals and is rich in the protein myoglobin, which gives it a dark red color. White meat comes from poultry and fish and contains significantly lower levels of myoglobin.

Pork is scientifically classified as a red meat because it comes from a mammal and has a higher myoglobin content than poultry or fish. However, it is often marketed as 'the other white meat' due to its pale color when cooked.

The primary factor determining meat color is the concentration of myoglobin, an iron-containing protein in the muscle tissue. Higher myoglobin concentration results in a redder color.

Meat from sheep is classified by age. Lamb is from sheep under 12 months, and is typically more tender. Mutton is from sheep over two years old, and is tougher with a stronger flavor.

Game meat is meat from undomesticated or wild animals hunted for food. Examples include venison (deer), wild boar, rabbit, and bison.

USDA meat grades, primarily for beef, classify the quality of the meat based on tenderness, juiciness, and flavor. Grades include Prime, Choice, and Select, among others, with Prime being the highest quality.

No, processed meats can be made from either red or white meat. For example, some sausages and deli meats are made from pork (red meat), while others, like turkey bacon, are made from poultry (white meat).