Red Meat
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Red meat is a traditional culinary terminology that refers to meat which is red-colored when raw and not colored white when cooked. Red meat includes the meat of many, but not all, mammals, and some fowl (e.g. ducks). This term is also used in the nutrition sciences, but with a slightly different definition. In gastronomy, red meat is darker-colored meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mamm...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Red meat is a traditional culinary terminology that refers to meat which is red-colored when raw and not colored white when cooked. Red meat includes the meat of many, but not all, mammals, and some fowl (e.g. ducks). This term is also used in the nutrition sciences, but with a slightly different definition. In gastronomy, red meat is darker-colored meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals such as cows, sheep, and horses is invariably considered red, while chicken and rabbit are invariably considered white. The meat of young mammals such as milk-fed veal calves and sheep, and pigs is traditionally considered white; while the meat of duck and goose is considered red, though the demarcation line has been shifting. Game is sometimes put in a separate category altogether (French viandes noires ''black meats'').
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