Red meat - online puzzles

Commonly, especially in gastronomy, red meat is red when raw and dark in color when cooked, in contrast to white meat, which is pale in color before and after cooking. In cooking, only flesh from mammals or fowl is classified as red or white.

In nutritional science, on the other hand, red meat is defined as any meat that has more myoglobin than white meat, white meat being defined as non- dark meat from chicken (excluding leg or thigh), or fish.

Some meat, such as pork, is red meat under the nutritional definition, and white meat using the common or gastronomic definition.