no it does not afect animals they eat it red black purple u see where im going ok now you go get that answer right.
Any meat that is harvested from an animals muscles.
Vegetarians do not consume animals. If a diet includes red meat, fish, and poultry, it is not a vegetarian diet.
Facts about meat are....e.g. -red meat is bad for us in any concision - meat is important in a diet -it gives us minerals -meat comes from the flesh of the animals
If one raises their own animals for meat, one is more apt to eat more of that meat, thereby ingesting more protein.
Three main types of meat are; 1) Red meat - typically from larger animals like cattle, deer, and buffalo. 2) White meat - from poultry and pork and 3) Fish
a venus fly trap if its a plant Animals; Humans, the red winged firebird
Many zoonotic diseases that are passed by eating the meat of infected animals can be prevented by proper cooking of the infected meat.
People are red-meat creatures. Our muscle tissue though, I can imagine, would be like stringy steak, seeing as how people are nowhere near as strong as the animals that we get our red meat from, and greater strength makes for tougher meat
Meat from pigs (pork) is generally not considered to be red meat. Ham is a cured form of pork, so even though it may have a red or pink coloring, it is not considered red meat. Red meat includes beef from cattle and bison, venison from ruminants such as deer, horse meat, and lamb.
red wolves are carnivores this means they eat meat it can be pretty sad that they have to kill animals but its part of life
red meat
According to the USDA all "livestock" animals are considered to have red meat. This includes Pork, Beef, Veal, and Lamb. Aside from the agricultural regularities many "wild game" are also considered red meat. Some examples are:Venison (Elk, Deer, Moose, Caribou)KangarooBuffalo (Bison)Goat (Chevon)Sheep (Mutton)HorseCamelYakBearSquirrel"Red Meat" is used to describe the amount of Myoglobin in the cell structure of the meat. Myogloblin is a compound which retains oxygen, keeping that vivid red color in the meat long after butchering.