For decades, millions of people have heard pork described as “The Other White Meat.”
The phrase became so familiar that many consumers began thinking of pork as belonging in the same category as chicken and turkey.
After all, certain cuts of pork have a pale appearance, especially after cooking.
But here’s something that might surprise you.
Despite its famous nickname, pork is scientifically classified as red meat.
So why has it been called white meat for so many years?
The answer involves an influential advertising campaign, the science of muscle tissue, and a common misunderstanding about how meat is classified.
Where Did “The Other White Meat” Come From?
The confusion can largely be traced back to 1987.
That year, the American pork industry introduced a major advertising campaign built around the slogan “The Other White Meat.”
The goal was to change how consumers viewed pork.
At the time, chicken and turkey were commonly promoted as lighter alternatives to beef.
Pork producers wanted consumers to consider certain lean cuts of pork in a similar way.
The campaign emphasized pork’s versatility and its potential role in everyday meals.
It was a memorable marketing strategy.
And over time, the slogan became closely associated with pork itself.
However, the phrase was never a scientific classification.
Why Pork Can Look Like White Meat
One reason the slogan seemed believable is that pork doesn’t always resemble the darker red meat people associate with beef.
Some pork cuts have a light pink color when raw.
After cooking, certain cuts may become pale or nearly white.
This appearance can make pork seem more similar to poultry than to beef or lamb.
But the visible color of cooked meat doesn’t necessarily determine its scientific category.
Different meats contain varying amounts of pigments, and their appearance can change during cooking.
That’s why a pale pork chop doesn’t automatically qualify as white meat.
What Actually Makes Meat Red or White?
To understand the difference, we need to look at a protein called myoglobin.
Myoglobin is found in muscle tissue.
Its main role is to bind and store oxygen, helping muscle cells access oxygen when needed.
It also contributes to the color of meat.
Muscles with higher concentrations of myoglobin generally have a darker, redder appearance.
This is one reason beef often looks darker than chicken breast.
Pork contains more myoglobin than many commonly eaten poultry cuts, although the amount varies depending on the muscle and other factors.
That difference helps explain why pork belongs to the red-meat category despite its relatively pale appearance.
The USDA Classifies Pork as Red Meat
According to the United States Department of Agriculture, pork is classified as red meat.
This classification places it alongside other meats from mammals, including beef and lamb.
In nutritional and public-health discussions, red meat generally refers to meat from mammals.
White meat, by comparison, commonly refers to poultry such as chicken and turkey.
This means that pork’s classification doesn’t change simply because a particular cut looks light.
A pork tenderloin may appear much paler than a beef steak.
But both are still considered red meat.
Why Different Cuts of Pork Have Different Colors
Not all pork looks the same.
Some cuts are noticeably lighter, while others have a deeper pink or reddish appearance.
Several factors contribute to these differences.
The type of muscle plays an important role.
Muscles used in different ways can contain different amounts of myoglobin.
The animal’s age and other biological factors may also influence the meat’s appearance.
Preparation and cooking methods can further change its color.
As a result, two cuts from the same animal may look quite different.
Yet both remain pork, and both fall within the red-meat category.
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