Lista mesa podeljenog na crveno i belo (List of meat divided into red and white)

CRVENO MESO

Meso koje dolazi od životinja sa višim sadržajem mioglobina i tamnijom bojom:

1. Govedina: biftek, juneće meso, plećka, vrat, rebra.

2. Svinjetina: vrat, but, slabina, rebra.

3. Jagnjetina: but, vrat, plećka, rebra.

4. Jareće meso: but, vrat, plećka, rebra.

5. Teletina: but, plećka, vrat, rebra, kotleti, kolenica.

6. Divljač: jelen, srna, zec, divlja svinja.

7. Konjetina: but, plećka, vrat, rebra, file, potkolenica.

BELO MESO

Meso peradi i lakša mesa sa nižim sadržajem mioglobina:

1. Piletina: grudi, bataci, krilca.

2. Ćuretina: grudi, bataci, krilca.

3. Patka: grudi, bataci (grudi su svetlije, bataci tamniji ali se i dalje smatraju belim mesom).

4. Guska: svetliji delovi grudi i bataka 

RED MEAT

1. Meat that comes from animals with a higher myoglobin content and a darker color:

2. Beef: steak, beef, shoulder, neck, ribs.

3. Pork: neck, thigh, loin, ribs.

Lamb: leg, neck, shoulder, ribs

4. Goat meat: thigh, neck, shoulder, ribs.

5. Veal: leg, shoulder, neck, ribs, chops, shank.

6. Game: deer, roe, rabbit, wild boar.

7. Horse: leg, shoulder, neck, ribs, fillet, shank.

WHITE MEAT

Poultry meat and lighter meat with lower myoglobin content:

1. Chicken: breast, drumsticks, wings.

2. Turkey: breast, drumsticks, wings.

3. Duck: breast, drumsticks (breast is lighter, drumsticks are darker but still considered white meat).

4. Goose: lighter parts of the breast and drumsticks.