1. red meat
2. dark meat on poultry (leg, thigh)
3. Red meatRed meat in traditional culinary terminology is meat which is red when raw, and not white when cooked. Red meat includes the meat of most adult mammals and some fowl.
Read “Red meat” on English Wikipedia
Read “赤肉” on Japanese Wikipedia
Read “Red meat” on DBpedia
Read “Red meat” on English Wikipedia
Read “赤肉” on Japanese Wikipedia
Read “Red meat” on DBpedia
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