Which part of pork is not red meat?

December 24, 2025 •

3 min read

According to the U.S. Department of Agriculture (USDA), all parts of pork are classified as red meat. This classification is based on scientific criteria, specifically the amount of myoglobin in the muscle, not on the meat's cooked appearance.

Quick Summary

All pork, regardless of the specific cut or how it's prepared, is scientifically categorized as red meat by food authorities like the USDA. The key determining factor is the myoglobin content of the animal, not its visual color or leanness, despite popular marketing campaigns.

Key Points

All Pork is Red Meat: Scientifically and officially, every part of pork is classified as red meat, regardless of the cut or its cooked appearance.
Myoglobin Content is Key: The classification is based on the level of myoglobin in the pig's muscle tissue, a protein that stores oxygen and gives meat its red color.
Culinary vs. Scientific: The distinction between red and white meat is viewed differently in culinary terms (based on cooked appearance) versus scientific standards (based on myoglobin and biological source).
Marketing Created Confusion: The popular "the other white meat" slogan was a marketing strategy and does not reflect the biological classification of pork.
Lean Cuts are Still Red Meat: Even the leanest cuts, like pork tenderloin, which can cook up pale and have a lower fat content, are still considered red meat.
Processing Doesn't Change Classification: Processed pork products, such as bacon and ham, are also classified as red meat.

Understanding the Red Meat Classification

The confusion surrounding pork's classification as red or white meat largely stems from a long-running marketing campaign that dubbed it "the other white meat". While this campaign was successful in positioning pork as a leaner protein, it contradicts the official scientific and governmental definitions. The primary factor that determines if a meat is red or white is the myoglobin content in the animal's muscle tissue. Myoglobin is an iron-containing protein that stores oxygen and is responsible for the red hue of meat.

The Role of Myoglobin

Myoglobin levels vary across different animals and even within different muscles of the same animal. However, as a mammal, a pig's myoglobin content is naturally higher than that of poultry or fish.

Higher Myoglobin: Animals with higher myoglobin content, like cows and sheep, produce meat that is consistently redder. This is why beef is typically a much darker shade of red than pork.
Lower Myoglobin: White meats, such as chicken and fish, have significantly lower myoglobin levels, resulting in a paler color.

Why Pork is Officially Red Meat

The USDA, which regulates and inspects meat in the United States, classifies meats based on the animal's biological category. Pigs are considered livestock, just like cattle and sheep, and all livestock meats are classified as red meat. The amount of myoglobin, though lower than in beef, is still sufficient to place it firmly in the red meat category according to scientific standards.

Why Pork Appears Lighter

Many consumers are confused because some cuts of pork, like the tenderloin or loin chops, are pale and turn white when cooked, much like chicken breast. This difference in appearance is due to several factors:

Type of Muscle: The pale cuts of pork come from muscles that are not used as frequently and therefore require less oxygen, leading to lower myoglobin concentration within the red meat classification.
Leaner Cuts: Modern pig farming has also resulted in leaner pork cuts with less fat and connective tissue, which can contribute to a lighter color.
Cooking Temperature: When cooked, the myoglobin denatures, and the meat loses its reddish pigment, regardless of its classification.

Culinary vs. Scientific Classification

It's important to distinguish between the culinary use of the terms "red" and "white" meat and the scientific classification. While a chef might describe a light-colored pork tenderloin as "white meat" for cooking purposes, its official status remains unchanged.

A Comparison of Meat Classifications


Classification Type	Basis of Classification	How Pork is Categorized	Key Takeaway
Scientific	Myoglobin content and biological source (mammal vs. poultry/fish).	Red Meat	Based on biology, all pork is red meat.
Culinary	Cooked appearance and color.	Can be considered "white meat" due to light cooked color.	Appearance-based, not a health classification.
USDA	Categorization of animal (livestock vs. poultry/fish).	Red Meat	Official governmental standard for labeling.

Common Pork Cuts and Their Color

Even with a single animal, different cuts can vary in color and fat content. This variation can influence how they appear when raw and cooked, adding to the confusion.

Pork Tenderloin: This is one of the leanest cuts and appears very pale before and after cooking, contributing to the "white meat" illusion.
Pork Loin: Another lean cut that cooks up light in color. It is often compared to chicken breast in its nutritional profile.
Pork Shoulder/Butt: These cuts contain more connective tissue and fat, resulting in a darker appearance both raw and cooked.
Bacon and Ham: As processed forms of pork, these are also classified as red meat. Curing and smoking can further alter their color and nutritional profile.

Conclusion

Despite the culinary perception and historical marketing that painted pork as "the other white meat," no part of pork is exempt from the red meat classification. This is not a matter of opinion or appearance, but a biological fact determined by the presence of myoglobin in the muscle tissue. While leaner cuts like tenderloin may offer a nutritional profile similar to some white meats, from a scientific and regulatory standpoint, all pork is and will always be a red meat. Understanding this distinction helps consumers make informed dietary choices, focusing on the fat content and processing rather than simply relying on visual cues.

This article is intended for informational purposes and is not a substitute for professional dietary or medical advice. Consult with a healthcare professional before making any significant changes to your diet.

Frequently Asked Questions

No, porkloin is not white meat. While it is one of the leanest cuts and can appear pale when cooked, all pork is scientifically classified as red meat because it comes from a mammal and contains more myoglobin than poultry.

This was a highly successful marketing slogan launched in the 1980s by the National Pork Board to rebrand pork as a leaner, healthier alternative to beef. It does not reflect the meat's official classification.

Yes, health organizations and food authorities like the USDA classify all pork as red meat. Recommendations regarding red meat consumption typically include pork, especially processed forms.

The simplest indicator is the animal it comes from: meat from mammals (like beef, lamb, pork, and veal) is scientifically red meat, while meat from poultry (chicken, turkey) and fish is white meat. However, cooked appearance can be misleading.

The health implications depend on the cut and processing, not just the classification. Lean, unprocessed cuts of pork can be part of a healthy diet, while processed pork (bacon, sausage) and fatty cuts are often high in saturated fat and sodium.

Myoglobin is a protein in muscle tissue that binds to oxygen. Its concentration is the main scientific factor that determines the color of meat. Higher myoglobin content results in a redder color.

Yes, all processed pork products are considered red meat. Additionally, health organizations often recommend minimizing consumption of all processed meats due to high levels of sodium and preservatives.