Red Meat Nutrition Facts
Red meat contains heme iron, which is easily absorbed by the body. Red meat also contains vitamin B12, which aids in the formation of DNA and maintains the health of neurons and red blood cells, and zinc, which helps the immune system function properly. Red meat is high in protein, which aids in the development of bones and muscles.
In gastronomy, red meat is often crimson when raw and dark when cooked instead of white meat, pale before and after cooking. Only meat from mammals or fowl (not fish) is classed as red or white in culinary terms.