white meat".

The United States Department of Agriculture (USDA) typically classifies red meat, poultry, and seafood as their own separate categories. The USDA considers all livestock animals (including beef, veal, pork) to be "red meat" because their muscles contain enough myoglobin that their fresh meat is deep red in color prior to being cooked. Poultry and seafood are not considered to be red meats because they contain less myoglobin.