Commonly, especially in gastronomy, red meat is red when raw and dark in color when cooked, in contrast to white meat which is pale in color before and after cooking and dark meat which is dark when cooked. In the cooking tradition only flesh from mammals or fowl can be classified as red or white.
This is contradictory to the nutritional definition of red meat. In nutritional science, red meat is defined as any meat that has more myoglobin than white meat, white meat being defined as non-dark meat from chicken (excluding leg or thigh), or fish. Some meat, such as pork, is red meat using the nutritional definition, and white meat using the common definition. Red meat refers to all types of mammalian muscle meat, and includes the following: beef, veal, pork (not the "other white meat" after all, apparently), lamb, mutton, goat, horse.