What criterion is used to classify red meat? Where would you place a duck's meat?
I think of red meat as the muscle of fauna colored by red blood. Beef is red meat, for example. Pork used to be, but the tenderer cuts of today's feedlot raised pigs, e.g. the loin, are a mild white muscle instead. I no longer think of that as red meat. Duck is fowl, not fauna, even if its is a darker, gamier muscle than, say, chicken produced in cages with formulaic feed.
Any big, warm-blooded mammal without wings that has a decent supply of blood pumping through its veins, is considered red meat. Hmm... I'm hungry now; ha!
Red meat is 'meat on the hoof', cattle, sheep (although veal, essentially meat from calves not in pasture and fed only on milk is classified 'white meat'). Duck raised domestically, as with chicken is 'fowl', wild duck, grouse, pheasant etc is 'wildfowl', although it can also be termed 'game'; deer raised domestically is the same meat as wild, although not 'game', i.e., red meat. Horsemeat, consumed largely on the Continent of Europe, is also red meat (witness for example Hungarian Salami). Danish and Italian Salami is usually pork, even thought it is pinkish-red coloured but not strictly 'red meat'. That's a rule of thumb on these shores, although other nationalities might disagree. What anybody does to the meat prior to consumption has no bearing on its classification, such as Chinese duck being treated with spices to turn the meat a vivid red.
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