Red meat

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 from adult mammals such as sheep, and horses is invariably considered red, while chicken and rabbit meat is invariably considered white. The meat of young mammals such as milk-fed veal calves, sheep, and pigs is traditionally considered white; while the meat of duck and goose is considered red.