Meat is categorised into red meat and white meat. Meat from any source is of similar nutritional value, whether it is white or red. The intensity of colour in meat depends on the amount of myoglobin it contains. It is incorrect to assume that white meat from birds is superior to red meat, or vice versa. Offal meat (i.e. internal organs such as liver and kidney), however, tends to have a higher nutritional value, and red meat is known to contain a rich source of iron.

The distinguishing element among the various sources of meat appears to be the fat content. Some scientists consider red meat (e.g. beef, lamb and goat) to be less healthy because it has a relatively higher fat content compared to white meat. Saturated fat in meat may predispose people to cardiovascular disease.