red meat

The phrase "red meat" typically refers to the flesh of mammals, such as beef, pork, lamb, and venison, that is dark reddish in color before and after cooking. It is called red meat due to its higher myoglobin content, a protein that carries oxygen to muscles, which gives it the reddish hue. Red meat is a common source of protein in various cuisines and often consumed as steaks, roasts, ground meat, sausages, or as an ingredient in various dishes.