Is bacon “red” meat? “Bacon” can only be made from pork bellies, which are red meat by definition. Pork is classified as “livestock,” and all livestock are considered “red meat.” Bacon can also be made from other species of livestock (e.g., beef) and poultry (e.g., turkey). These types of bacon products require a descriptive name such as, “Beef Bacon-Cured and Smoked Beef Plate” and “Turkey Bacon-Cured Turkey Thigh Meat.”
Bacon isn’t red meat, but pairs nicely with it
Someone better tell the USDA that then: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety
Interesting. In common parlance, people typically call all pork white meat.
The confusion has more to do with the VERY successful National Pork Board slogan of “Pork. The Other White Meat” than actual science.
Good breakdown here:
https://foodandnutrition.org/january-february-2013/color-confusion-identifying-red-meat-white-meat/