Red Meat
Red meat is a generic term for meat that comes from mammals. Red meat is called “red” because of their reddish color brought about by their higher myoglobin content. However, not all red meat is actually “reddish”, especially when cooked (pork is lighter in color when cooked). The common red meat available on the market are beef (cows), veal (calves), lamb (young sheep) or mutton (sheep over 2 years old), pork (pigs), venison (elk, deer, or moose, basically game animals), or goat.
Different types of animals in the red meat category will yield different amounts of protein per 100g of meat. And even within one animal, like a cow for example, the different cuts or parts will have different concentrations of protein. To give you an idea, for every 100g meat, a T-bone steak would have 24g protein, but a flank steak and blade steak each have 28g of protein. Beef brisket usually has only 18g of protein per 100g meat.
Pork also varies in protein content depending on the part or cut. For every 100g of meat, Pork chops have 29g protein, but boneless ham has only 21g protein, and pork belly has a measly 9g protein (but 100% flavor — think bacon!!!).
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