Red meat is red when raw and typically darkens to a deeper shade when cooked. This type of meat comes from mammals, particularly cattle, sheep, pigs, and goats. Its rich, reddish color comes from myoglobin, a protein in muscle tissue that stores oxygen.
Common examples of red meat include:
Beef: steak, ground beef, brisket, and ribs.
Lamb: Lamb meat comes from young sheep and is known for its tender texture and distinct flavor.
Pork: While pork is often considered "white meat" due to its lighter color when cooked, cuts such as pork chops, pork loin, and pork shoulder are classified as red meat.
Red meat remains a precious source of proteins and necessary nutrients when it is part of a varied diet. It is considered to be a high source of protein because it contains 20 to 24 % of protein. Furthermore, meat and its products contribute to 21% and 35% of iron and vitamin D intake in adults. Additionally, red meat contributes to micronutrients intakes, such as iron, zinc, potassium, and magnesium.
By embracing sustainable living, we adopt practices that contribute to the well-being of the environment, society, and economy.
The idea of a sustainable diet was established in 2010.
A sustainable diet is considered to be a diet that resembles a nutritionally healthy diet.
Sustainability goes beyond admiration; it is a commitment to maintaining the delicate balance between our species and the planet.
Several scientists are “defending” meat consumption, replying that red meat is the source of essential nutrients.