The question of whether pork is considered red meat or white meat has sparked countless debates around dinner tables for years. Some people insist it’s white meat because of advertising campaigns and its lighter appearance when cooked, while others argue it belongs in the same category as beef and lamb. The confusion is understandable, but the scientific answer is much clearer.

From a nutritional and biological standpoint, pork is classified as red meat. Meat is categorized based on the amount of myoglobin—a protein that stores oxygen in muscle tissue. Animals such as pigs, cows, lambs, and goats have higher levels of myoglobin than poultry, which gives their meat its classification as red meat, regardless of how light or dark it appears after cooking.

The phrase “the other white meat” became widely recognized through a successful marketing campaign launched decades ago to encourage consumers to view pork as a lean alternative to beef. While certain cuts of pork, such as pork loin or tenderloin, are relatively lean and may resemble chicken when cooked, this advertising slogan did not change its official nutritional classification.

That doesn’t mean pork is unhealthy. Lean cuts can provide high-quality protein, B vitamins, zinc, and other important nutrients while containing less fat than many people expect. As with any meat, choosing lean cuts, limiting heavily processed products like bacon and sausage, and preparing pork with healthier cooking methods can make it part of a balanced diet.

So while the debate continues in many households, nutrition experts agree on the classification: pork is scientifically considered red meat. The confusion comes from its appearance and decades of memorable advertising, but its biological makeup places it firmly in the red meat category.