{"id":891206,"date":"2019-02-21T13:47:24","date_gmt":"2019-02-21T19:47:24","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=891206"},"modified":"2019-03-20T01:34:36","modified_gmt":"2019-03-20T06:34:36","slug":"what-is-red-meat","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-red-meat\/","title":{"rendered":"What Is Red Meat, Anyway?"},"content":{"rendered":"Red meat can either take center stage on your plate or it's banished altogether. There's a love-hate relationship with red meat as the nutrition messages are mixed on whether to eat it regularly or rarely. But what is red meat, anyway? Let's take a closer look at red meat and both sides of its health pendulum.\r\n

What Would Be Consider Red Meat?<\/h3>\r\nRed meat is reddish in color due to the high amounts of myoglobulin, a protein in meat that holds oxygen in the muscle. Though not all red meat can be identified solely by its color. Pork, for example, is typically considered red meat even though it is light in color after cooking. According to the latest Dietary Guidelines for Americans<\/a>,\u00a0<\/em>red meat includes all forms\u00a0of:\r\n