Red meat refers to meat that comes from mammals and has a reddish color when raw. It contains more myoglobin, a protein responsible for storing oxygen in muscle cells, which gives it its darker hue. Red meat includes beef, lamb, pork (though often categorized differently due to its lighter color when cooked), veal, and goat. It is known for its rich flavor, high protein content, and significant amounts of iron, zinc, and B vitamins. However, it can also be higher in saturated fats, which has led to recommendations about moderating its intake for cardiovascular health. Cooking methods, such as grilling, roasting, and stewing, are commonly used for red meat.