Cuáles son las carnes rojas

What is Carne Roja?

In the culinary world, carne roja refers to meat that has a red or pink colour when it is still raw. This definition excludes so-called white meats, such as chicken and fish. However, this is not a scientific definition, so there are various ways to classify meat as either red or white.

Classification of Carne Roja

In some cases, meat is considered red depending on the age of the animal. For example, pork is classified as red when the animal is an adult, but as white when it is still young. In other instances, classification depends on the cut of the piece within the animal. Thus, tenderloin is considered red meat, while loin is classified as white meat.

Nutritional Definition of Carne Roja

In the nutritional field, the definition is broader than in the culinary one. In nutrition, all red meats from mammals are considered as such, regardless of the colour of the meat.

Myoglobin as a Determining Factor

The parameter that unites both visions (culinary and nutritional) is the concentration of myoglobin. Chicken white meat has less than 0.05% myoglobin, while pork and beef steak reach 0.1%, and veal can go up to 1.0%.

Main Red Meats

Veal

Veal is characterised by its intense flavour. Just 100 grams of beef per day covers half of the daily protein needs. It also provides B vitamins and phosphorus, an essential mineral for bone development and intellectual functioning.

White Veal

White veal is a luxury product known for being young, tender, easy to digest, and low in fat. The calves’ diet, based on milk, is essential in its production.

Pink Veal

With a beautiful pink colour, pink veal is very attractive. Its balanced diet, mainly based on forage, gives it a unique taste and texture.

Pork

Some cuts, like tenderloin, have a low fat content. Pork provides monounsaturated fatty acids, similar to those found in olive oil, and polyunsaturated ones, which are heart-friendly. It is also rich in omega 3.

Bull Meat

Bull meat is not as popular as other meats and is often confused with ox meat. The difference is that the bull is a non-castrated adult male. Its meat is rich in vitamins B6, B3 and B12, as well as in phosphorus, selenium, and iron.

Ox Meat

Ox is a castrated male bovine. Its meat has a deep red colour and marbled fat. It is rich in potassium, phosphorus, magnesium, and vitamin B12.

Poultry: Duck and Goose

Although most birds are considered white meats, duck and goose are exceptions. Their meat has a strong flavour and contains essential amino acids, B vitamins, and minerals such as iron, zinc, and phosphorus.

Goat Meat

Goat meat is a red meat that provides iodine, sodium, magnesium, B vitamins, zinc, and proteins.

Lamb

Lamb is a typical meat in Europe and the Mediterranean basin. It provides minerals and all the benefits of red meats. Its classification as red or white meat depends on the age of the animal.

Benefits of Red Meat

Due to its high iron content, red meats are suitable for preventing anaemia. However, they should be consumed in moderation because of their high saturated fat content, which can contribute to obesity, high cholesterol, and cardiovascular diseases.

How to Enjoy Red Meats

Now that you know the main red meats and their benefits, you can enjoy them prepared in various ways. Choose the best cuts of meat for barbecues, try ox steaks, and enjoy good health while savouring a delicious meal.

Nutritional Contribution of Red Meats

Red meats are an excellent source of iron, proteins, creatine, and minerals such as zinc and phosphorus. They also provide vitamins like niacin, B12, thiamine, and riboflavin, essential nutrients for our body.