Is Pork A Red Meat
Pork is a type of red meat that has protein, nutrients, saturated fat and sodium. Learn how pork affects your health, how to choose lean cuts and what to eat instead of pork. According to a 2025 comparative analysis, pork is classified as red meat.
There are two main reasons for this classification. First, pork has more myoglobin than poultry and fish. As such, its...
Though you may have heard it called the other white meat, pork is considered red meat. Pork is red meat, but it's often mistaken for white meat because of its lighter color and lower fat content. Learn how pork is classified, why it's pink, and how the pork industry changed its image over the years.
The truth is that pork is considered red meat. It is a livestock animal, and the USDA qualifies all livestock as red meat. "Red meat" refers to the amount of myoglobin a protein that holds oxygen in the muscles in the flesh of the animal.
Pork is a red meat because it has more myoglobin than chicken, which gives it a pink or red color. The USDA recommends cooking pork to 145 degrees Fahrenheit for medium rare, which preserves its juiciness and flavor. Yes, pork is red meat.
The USDA explicitly classifies pork as red meat because it contains more myoglobin, an oxygen-storing protein in muscle tissue, than chicken or fish. All livestock animals, including cattle, sheep, and pigs, fall under this category. As we said, there's no single answer; it depends on your perspective.
Pork, although considered white from a gastronomic standpoint, actually belongs to the red meat category, precisely because of its high myoglobin content. Pork is red meat according to scientific and USDA classification, but it is also considered white meat because of its color. Pork is a good source of protein, vitamins, and minerals, but its healthiness depends on how it's prepared and consumed.
Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat.
