âMeat and Greetâ ~ The Best and Worst Cuts of Beef. About Meat angus beef,beef cuts,Best and Worst Cuts of Beef,brisket,chuck,kobe beef,porterhouse,rib-eye,ribs,strip,t-bone,tenderloin,wagyu beef January 13, 2015 Comments Off on âMeat and Greetâ ~ The Best and Worst Cuts of Beef.
Red meat is generally considered any meat which is red when raw, and not white when cooked. Red meat includes the meat of most adult mammals. The flesh of animals which are not white meat (these are poultry and pork) the rest, such as beef, lamb and venison are all red meat. 6 people found this useful. Edit.
Commonly, especially in gastronomy, red meat is red when raw and not pale in color when cooked, in contrast to white meat, which is pale in color before and after cooking.This definition only refers to flesh from mammals or fowl.In nutritional science red meat is defined as any meat that has more myoglobin than a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish.Some meats, pork for example, are red meats using the nutritional definition and white meats using the common definition.his definition only refers to flesh from mammals or fowl. In nutritional science red meat is defined as any meat that has more myoglobin than a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish.