What Qualifies as White Meat? Understanding the Differences

January 12, 2026 •

4 min read

According to the USDA, all livestock, including pork, is classified as red meat, a fact that often surprises consumers who consider pork 'the other white meat'. What qualifies as white meat, therefore, is not always intuitive and depends on whether you're looking at it from a culinary or nutritional science perspective. The key lies in understanding a protein called myoglobin, which dictates the meat's color and classification.

Quick Summary

The classification of white meat is determined by the myoglobin content in muscle tissue, which affects color and nutritional profile. While culinary traditions include poultry and some pale meats like pork, scientific and regulatory definitions, such as those from the USDA, typically define white meat as non-mammalian and lower in myoglobin. This dual definition leads to common confusion.

Key Points

Myoglobin Content: Meat color, and its classification, is primarily determined by myoglobin, an oxygen-storing protein in muscle tissue.
Culinary vs. Scientific Definitions: Culinary tradition often classifies meat by its cooked color, while nutritional science and the USDA classify based on the animal's myoglobin level and species (mammal or poultry).
Pork is Red Meat: Despite popular marketing campaigns, the USDA classifies pork as red meat because it comes from a mammal and has a higher myoglobin content than poultry.
Poultry Parts Differ: The breast and wings of chicken and turkey are white meat due to less-used muscles, while the legs and thighs are dark meat because they have more myoglobin.
Nutritional Differences: White meat is typically leaner and lower in saturated fat than red meat, though red meat is often richer in iron and B vitamins.
Context is Key: The term 'white meat' is not universal and its meaning shifts depending on whether the context is culinary, nutritional, or regulatory.

The Science Behind Meat Color: Myoglobin's Role

The most fundamental factor that determines whether meat is considered white or red is its myoglobin content. Myoglobin is an iron-containing protein found in muscle tissue that stores oxygen. Muscles that are used for short, rapid bursts of energy contain less myoglobin, appearing paler and qualifying as white meat. In contrast, muscles used for endurance and sustained activity require more oxygen, leading to higher myoglobin levels and a darker red color.

For example, chickens and turkeys rarely engage in prolonged flight, so their breast muscles are white. However, their legs and thighs, used for walking and standing, are darker and considered 'dark meat' due to higher myoglobin. This distinction highlights that even within a single animal, the 'white meat' definition can be cut-specific.

The Conflicting Classifications: Culinary vs. Scientific

The simple myoglobin explanation becomes complicated by the existence of different classification systems. The culinary world, food authorities, and nutritional science each have their own perspective on what qualifies as white meat, leading to conflicting definitions.

Culinary Classification

Culinary tradition focuses on the meat's color both before and after cooking. This classification includes a broader range of pale-colored meats, not just poultry. This is why some people might consider pork or veal to be white meat. The perception is often based on the cooked appearance and flavor profile, which is generally milder in leaner, pale meats.

Scientific and Regulatory Classification

From a scientific and regulatory standpoint, particularly by the United States Department of Agriculture (USDA), the classification is more stringent. The USDA categorizes all meat from mammals as red meat, regardless of its color. This means that beef, lamb, and crucially, pork and veal, are all officially red meats. Poultry and fish are in separate categories from red meat because they contain significantly less myoglobin. The USDA even has different classifications for poultry (white meat) and seafood, which are not considered 'meat' in the same way as livestock.

The Case of Pork: Red or White?

Perhaps the most confusing example is pork. In the 1980s, the National Pork Board launched a highly successful marketing campaign with the slogan, "Pork. The Other White Meat". The campaign was designed to promote leaner cuts of pork as a healthy alternative to traditional red meat. While this slogan influenced public perception, nutritional science and the USDA have always classified pork as red meat. This is because, despite appearing pale when cooked, pork contains more myoglobin than poultry or fish.

The Nutritional Differences Between White and Red Meat

The myoglobin content that determines meat color also influences its nutritional composition. Generally speaking, white meat is leaner and lower in saturated fat and calories than most red meat cuts. This makes it a popular choice for those watching their cholesterol or fat intake. However, red meat is typically richer in certain nutrients like iron, zinc, and B vitamins.

Comparison Table: White Meat vs. Red Meat


Feature	White Meat	Red Meat
Primary Source	Poultry (chicken, turkey), some game birds (quail)	Mammals (beef, pork, lamb)
Myoglobin Content	Low	High
Appearance (Raw)	Pale, bluish-white to yellow	Bright red or deep crimson
Appearance (Cooked)	Pale or white	Pink or darker brown
Nutritional Profile	Generally lower in fat and calories; less iron	Higher in iron, zinc, and B vitamins
Health Reputation	Generally perceived as healthier due to lower saturated fat	Linked to health risks when consumed excessively
Cooking Behavior	Tends to cook faster and can dry out easily	Can withstand longer, higher-temperature cooking; remains juicy

Key Factors for Different Meats

Poultry

White meat from chicken and turkey consists mainly of the breast and wing sections. These are lean cuts with a milder flavor. The thigh and leg meat, conversely, are classified as 'dark meat' due to higher myoglobin, resulting in a richer flavor and higher fat content. Duck and goose, despite being poultry, have dark meat throughout their bodies due to their use of chest muscles for sustained flight.

Seafood

In nutritional science, seafood like fish and shellfish is typically placed in its own category, separate from red or white meat. Fish has very low myoglobin levels, making it pale and lean. Some exceptions exist, like tuna, which has a higher myoglobin count and a reddish color when raw but turns white when cooked.

Pork and Veal

Although commonly referred to as white meat in culinary terms, particularly lean cuts, pork and veal are officially categorized as red meat by the USDA because they come from mammals. Pork tenderloin is a notably lean cut, but the animal itself is livestock. The misconception stems largely from marketing efforts.

Rabbit

Rabbit is another animal that falls into a gray area. Nutritionally, rabbit is very lean, and some studies group it with poultry due to similar characteristics. Culturally, it's often considered a white meat, but as it's a mammal, it could be classified differently depending on the framework.

Conclusion: The Final Say on White Meat

The question of what qualifies as white meat has no single, straightforward answer. The most reliable scientific indicator is the myoglobin content, which explains the color differences in poultry parts. However, the culinary world and regulatory bodies like the USDA use different classification schemes based on tradition, animal type, and color. For consumers, understanding that chicken, turkey, and other poultry are standard white meats is sufficient, but recognizing the nuances regarding pork, veal, and duck can prevent confusion. Ultimately, the definition depends on the context, be it a nutritional discussion, a recipe, or a regulatory guideline.

Learn more about the myoglobin protein and meat classification from this authoritative source.

Frequently Asked Questions

Pork was marketed as 'the other white meat' by the National Pork Board in a campaign that began in the 1980s to promote leaner cuts as a healthier option. However, from a nutritional and regulatory standpoint (like the USDA), pork is classified as red meat because it comes from a mammal and has more myoglobin than poultry.

Fish is typically categorized separately from red or white meat by regulatory bodies like the USDA. However, in culinary terms, it is often referred to as 'white meat' due to its pale color and low fat content, similar to poultry.

In poultry like chicken and turkey, white meat (breast and wings) comes from muscles used for quick, short bursts of energy, giving them low myoglobin content. Dark meat (legs and thighs) comes from muscles used for sustained activity, so they have more myoglobin, fat, and a richer flavor.

Despite being a bird, duck is generally considered a dark meat. Its chest muscles are used for sustained flight, leading to a higher myoglobin concentration and darker color compared to chicken or turkey breasts.

From a nutritional science and USDA perspective, both veal and rabbit are classified as red meat because they are mammals. However, in culinary contexts, their pale color and lean profile often lead to them being categorized as white meat.

White meat is often leaner and lower in saturated fat than red meat, which can be beneficial for heart health. However, red meat provides more iron and zinc. The overall healthiness depends on the cut, preparation, and individual dietary needs.

Myoglobin is a protein found in muscle tissue that stores oxygen, which is a key factor in determining the meat's color. Higher myoglobin content makes meat darker (red), while lower content makes it paler (white).