re: #482 Lidane

Little more complicated than that.
en.wikipedia.org

According to the USDA, all meats obtained from mammals (regardless of cut or age) are red meats because they contain more myoglobin than white meat chicken or fish.[4]

The culinary definition has many rules and exceptions. Generally meat from mammals (for example cattle, horse meat, bull meat) and meat from from hunting (wild boars, deer, pigeons, partridges, quail and pheasant) excluding fish and insects are considered red meat. Although poultry usually considered white, duck and goose are red. For some animals the culinary definition of red meat differs by cut, and sometimes by the age of the animal is when it was slaughtered. Pork is considered red if the animal is adult, but white if young (e.g. suckling pig) the same applies to young lamb, and veal. Game is sometimes put in a separate category altogether. (French: viandes noires — “dark meats”.)[5]

Although the USDA classifies pork as a red meat, given nutritional concerns, meat producers are eager to have their products considered “white”, so the United States National Pork Board has positioned their product as “Pork. The Other White Meat”, potentially using the confusion over the gastronomic and nutritional definition of red meat to infer that it is a safer product.[6][7]