I am going to admit that I had believed pork was white meat for a large amount of my life; I would hear commercials call it “the other white meat,” and I would hear my family call it white meat during meals. Honestly, I thought it was just a matter of it being lighter than beef. Therefore, I was surprised when I read a nutrition article that stated that scientifically pork is considered red meat.
Therefore, let’s clarify this. Is pork red meat? Yes – scientifically, however, the confusion occurs because culinary traditions and nutrition science may use different languages to describe the same subject, and when you know why pork is identified as either red or white meat in each context, it will become much clearer than it currently does.
Is Pork Red Meat?
Yes. According to the USDA and most nutritionists, pork is classified as red meat.
Why? Red meat is defined as meat that comes from mammals, and that is true for beef, lamb, veal, and pork. As previously mentioned, the classification of red meat has nothing to do with the way the meat will appear to you after it has been cooked. Instead, it is determined by the biological characteristics of the animal.
There is something else that determines whether an animal will have red meat or not, and it is called myoglobin. Myoglobin is a protein that is found within the muscle tissue of animals. Its primary function is to carry oxygen to the muscle tissue. Animals that have a lot of myoglobin will have meat that is dark in color when it is in its raw form.
Animals that have a lot of myoglobin are generally mammals. Therefore, even though pork may appear pale on your plate, the biological composition of the meat puts it into the red meat category.
This is the scientific definition of red meat. It is straightforward. There is no marketing spin involved.
Why Does Pork Look Like White Meat?
Now, I completely understand the confusion that exists here.
Pork is lighter in color than beef. If you have ever placed a raw pork chop next to a steak, you will clearly see that there is a difference. Some cuts, such as pork loin and tenderloin, will appear very pale when they are cooked.
Because of these factors, it does not look like red meat.
Additionally, the pork industry conducted a huge marketing effort in the early 1980s that referred to pork as “the other white meat.” This was done to promote the idea that pork was a healthier choice compared to beef, and also to get people to eat more pork. To say the least, the marketing campaign was successful. The phrase stuck in our minds.
At the same time, poultry such as chicken and turkey is classified as white meat because it comes from birds, and birds are not mammals. That is a biological distinction, not a color designation.
Therefore, what occurred is that the cultural language and marketing created the way we refer to pork, while the science continued to classify pork as red meat. The two are separate systems. The same food. Guaranteed confusion.
What Makes Meat “Red” or “White”?
Okay, let’s keep this simple.
It’s All About the Myoglobin
Myoglobin is the determining factor of whether meat is red or white. More myoglobin = red meat. Less myoglobin = white meat.
Beef is packed with myoglobin, which is why it is deep red when it is raw. Pork contains a small amount of myoglobin compared to beef, but more than chicken breast. Therefore, pork appears to be somewhere in between visually, but biologically it falls under the other mammalian meats.
Chicken breast, for example, contains almost no myoglobin. Therefore, it is so light in color. Chicken breast is lighter than pork, and therefore, it is classified as white meat. However, it is worth noting that dark meat chicken (such as thighs) contains more myoglobin than chicken breast, and therefore, it has a darker appearance. Even with that, it is still classified as white meat.
Once I learned this, the mystery surrounding the red versus white meat debate began to fade away.
You Can’t Classify Meat by How It Looks After Cooking
I learned the hard way that you can’t classify meat based on how it looks after it is cooked.
Cooking meat causes the proteins within it to alter in response to the heat. Consequently, the color of the meat changes. Pork is commonly pale or slightly pink when it is cooked properly. Although the color of the meat changes after cooking, it has no bearing on its biological classification.
Don’t believe me? Trust me on this – appearance is deceiving.
If someone states that pork must be white meat because it “appears white,” then they are using a culinary viewpoint, and not a scientific viewpoint.
Is Pork Healthier Than Other Red Meats?
Now, we’re moving into an area where nuance really counts.
As far as nutrition, pork is very similar to beef. Both provide protein, iron, zinc, and B vitamins. However, the fat content is greatly dependent upon the cut of the meat.
From my experience, I believe that the best way to consider pork is by considering the cuts of meat. For example, lean cuts of meat such as pork tenderloin and pork loin are relatively low in fat and can be compared to skinless chicken breast in terms of their level of leanness. Conversely, processed pork products (bacon, sausage, etc.) are much higher in sodium and saturated fat.
One of the things I learned over time is that simply classifying all pork as a single health category is not effective. Preparation method is also important. For example, a grilled pork tenderloin and a deep-fried pork chop that is breaded and fried are two vastly different nutritional scenarios.
Similarly, with beef, a lean sirloin is different from a ribeye with a lot of marbling.
Therefore, when people ask if pork is “healthier” because it is white meat, the better question is, “Which cut of pork?” and “How is it prepared?”
Portion sizes and cooking methods will have a greater impact on the nutritional quality of the meal than the red meat classification.
So Why Do People Continue to Refer to Pork as White Meat?
Honestly? Habit.
Marketing had a lasting impact. Repetition in culture solidified it.
When you constantly hear something, it becomes the truth in your mind.
For years I referred to it as white meat without giving it a second thought. It appeared to be lighter than beef, it tasted milder, and it wasn’t dark red. Therefore, the name stuck.
Additionally, in everyday cooking language, people tend to combine pork with chicken because they behave similarly in recipes. They both are versatile, mild, and easy to adapt. These similarities reinforce the misconception that pork is white meat.
However, scientifically speaking, pork has not changed classifications. Pork is still a type of meat from a mammal, and therefore, it is classified as red meat.
So, Is Pork Red Meat?
So, let’s go back to the main question: Is pork red meat?
Scientifically, yes. Pork is classified as red meat because it comes from a mammal and has more myoglobin than poultry.
Culinarily, many people continue to refer to it as white meat, primarily because of its light color and numerous past marketing campaigns.
Nutritionally, it depends upon the cut, the portion size, and the preparation method of the pork. Lean pork can be incorporated into a well-balanced diet, and heavily processed pork products should be consumed in moderation.
Once you understand the difference between the biological classification and the language used in kitchens, the confusion associated with red and white meat will fade quickly.
Next time you are asked at the dinner table whether pork is red or white meat, you’ll have the right answer – without having to Google it in the middle of the meal.
