Red or white meat?

Red meat in culinary terminology refers to meat which is red-colored when raw, as contrasted with white meat. Beef, pork, lamb are considered "red" while chicken and rabbit are invariably considered "white".

Red meat is one of the richest sources of iron and complete protein. It also contains levels of creatine, minerals such as zinc and phosphorus, and vitamins such as niacin, vitamin B12, thiamin and riboflavin. Red meat is the richest source of Alpha Lipoic Acid, a powerful antioxidant.

The healthy eating pyramid recommends that red meat be consumed sparingly.

Lamb is fairly fatty, and, unlike pork, the fat is not entirely edible - it is more like tallow. This contributes to the high price of lamb, because by the time the lamb is trimmed of its fat and other nonedible parts, the resulting meat is only about 40% of its weight.