Pork is the most widely eaten meat around the world (1), yet many people are unsure whether it should be classified as red or white meat.

Some say pork is red meat because it comes from livestock. Others argue that it resembles white meat like chicken, especially in leaner cuts.

So what’s the real answer? Let’s explore how pork is viewed from both scientific and culinary perspectives.

Red vs. White Meat: What’s the Difference?

The key factor that separates red meat from white meat is the amount of myoglobin — a protein in muscle tissue that stores oxygen.

When myoglobin is exposed to oxygen, it gives meat its reddish hue (2, 3). The more myoglobin a muscle has, the darker the meat.

• Red meat (like beef and lamb) is high in myoglobin.

• White meat (like chicken and turkey) contains less.

Other things that affect meat color include:

• The animal’s species, age, and sex

• The muscle’s function and level of use

• The animal’s diet and how the meat is processed (3)

For example, muscles that are used more often — like legs — usually have more myoglobin and appear darker.

Here’s what you can generally expect in raw meat color:

• Beef – bright cherry red

• Lamb – dark red

• Pork – pale to grayish-pink

• Veal – light pink

• Poultry – varies from bluish-white to yellow (3)

From a Scientific Standpoint, Pork Is Red Meat

Organizations like the U.S. Department of Agriculture (USDA) officially classify pork as red meat (1).

Why?

1. Myoglobin levels – Pork has more myoglobin than poultry or fish, even though it’s lighter in color than beef.

2. Livestock classification – Since pigs are livestock (just like cows and sheep), pork is grouped with other red meats like beef, lamb, and veal.

Even though pork turns pale when cooked, its biological characteristics place it firmly in the red meat category.

In the Kitchen, Pork Is Treated Like White Meat

While scientists call pork red meat, culinary traditions often view it differently.

In cooking, white meat is usually defined as meat that is pale before and after it’s cooked. Based on this definition, pork—especially lean cuts—is often treated like white meat.

This idea was reinforced in the late 1980s, when the National Pork Board ran a successful marketing campaign calling pork:

“The Other White Meat” (4)

The campaign aimed to promote pork as a lean, healthy alternative to beef and was backed by the USDA. It helped change public perception, especially about low-fat cuts like pork loin and tenderloin.

However, it’s important to remember this was advertising, not science.

Bottom Line: So, What Kind of Meat Is Pork?

Here’s the verdict:

• Scientifically, pork is red meat due to its higher myoglobin content and because it comes from livestock.

• Culinarily, pork is often prepared and perceived as white meat because of its lighter appearance and mild flavor.

• Lean cuts of pork are nutritionally similar to chicken, which helped inspire the now-famous slogan:

  “Pork. The Other White Meat.”

In the end, pork is a bit of both—biologically red, but often used like white meat in the kitchen.