Launched in 1987, the 'Pork: The Other White Meat' campaign aimed to rebrand pork as a healthier alternative to chicken, despite the reality of its fat content.
Despite its culinary status as white meat, USDA classifies pork as red meat due to myoglobin content, highlighting the distinction based on physiology.
The USDA has now categorized eight cuts of pork as lean meats, with tenderloin being the leanest and comparable to skinless chicken, but caution is needed to avoid overcooking.
The misperception of pork as a white meat has persisted, even as changing breeding practices have resulted in leaner cuts that require careful cooking to maintain flavor.
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