Includes beef, pork, lamb, veal, (mutton, but of little importance).
Meat from cattle, sheep, swine, and goats, as contrasted with the white meat of poultry.
In this data product, red meat refers to beef, veal, pork, lamb and mutton. See also leading meat.
Another name for beef. Red meat is so called because of its red color. Red meat can come from a variety of animals such as cows, deer, buffalo, and lamb. Most red meat consumed in the United States comes from cows or cattle.
meat that is dark in color before cooking (as beef, venison, lamb, mutton)
These are dark meats and contain lots of iron. The best meat source of iron is beef, then lamb, then pork and ham.
Refers to the carcass after slaughter for beef, veal, pork, lamb, and mutton.
Meat from cattle, sheep, swine, and goats. See also white meat.
Beef, veal, lamb and pork.
Beef, lamb, veal, and pork. The color of the animal's meat is caused by the amount of myoglobin, a protein in the animal's muscle.