​The flesh of a cow, bull, or ox, used as food.
The association between consumption of red and processed meats and cancer (particularly colorectal cancer and potentially lung, esophageal, stomach, pancreatic, and endometrial cancers), is very consistent, yet small amounts of red meat might provide nutrients such as B12, zinc and protein. Leanest cuts of beef eye round and bottom round; chuck shoulder steaks; filet mignon; flank steak; and arm roasts. It is recommended to not eat ground red meat that is less than 95% lean. Frozen burger patties may contain as much as 50% fat; check the nutrition facts box. Some grilling favorites are high in fat: hot dogs, rib eyes, flat iron steaks, and some parts of the brisket (the flat half is considered lean).

​meat from a mature domestic sheep: The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton.
Lamb is a staple in Mediterranean diets, believed to be the world's healthiest diet because of its ability to lower the risk of cardiovascular disease. 
In Australia, where lamb is eaten frequently by both children and adults, recent studies have shown lamb to rank among the top omega-3 foods in the daily diet, especially if grass-fed.

animal flesh used as food. 
Most common types of meat are Poultry (chicken, turkey, cornish hen), Game (buffalo, ostrich, rabbit, venison, dove, duck, goose, pheasant), Beef, Pork, Veal, and Lamb. Less common examples are meat of turtles, iguana, guinea pigs, emus, maggots, camels, dolphins, cassowaries, dogs, jellyfish, and insects.    
White meat or light meat refers to the lighter-colored meat made up of fast-twitch muscle fibers, while red, or dark meat is made up of muscles with fibers that are slow-twitch

limb of a turkey, a large mainly domesticated game bald-headed bird native to North America.
Considered dark meat as it is darker than leaner breasts because leg muscles are used more and hence have more myoglobin proteins, which help ship oxygen to muscle cells and are highly pigmented. 
When red or dark meat is cooked, the myoglobin's color changes depending on what the meat's interior temperature is. Above 140° F (60° C), myoglobin loses its ability to bind oxygen, the iron atom at the center of its molecular structure loses an electron, and a tan-colored compound called hemichrome is formed, giving medium-done meat its color. When the interior of the meat reaches 170° F, hemichrome levels rise, and the myoglobin becomes metmyoglobin, which gives well-done meat its brown-gray shade.
When cooking turkey: above 145°F, white meat begins to dry out. Dark meat, with its connective tissue, on the other hand, has to be cooked to at least 165°F