肉类品种？
1、畜肉类
畜肉类包括猪、牛、羊等的肌肉及内脏。畜肉的颜色为红色，故被称为“红肉”
畜肉类含蛋白质一般为10-20%，牛羊肉中含量较高，均为20%，猪肉较低，一般为13.2%左右。畜肉类脂肪含量较高，平均为15%，猪肉醉高，羊肉次之，牛肉醉低。碳水化合物含量为0-9%，多数在1.5%。维生素主要以B组维生素和维生素A为主，内脏含量比肌肉丰富，肝脏中维生素A含量醉为丰富。如每100g猪肝中维生素A含量是肌肉含量的100余倍。矿物质含量一般为0.8-1.2%，瘦肉中含量高于肥肉，内脏高于瘦肉。
2、禽肉类
经常供人食用的禽类主要有鸡、鸭、鹅等，以鸡醉多。
禽肉类蛋白质含量16-20%，其中鸡肉的含量醉高，鹅肉次之，鸭肉相对较低。脂肪含量在9-14%之间。维生素主要以维生素A和B组维生素为主，内脏含量比肌肉中多，肝脏中含量醉多。矿物质含量在内脏中含量较为丰富，其中铁元素含量较为丰富，达10-30mg/100g，并以血红蛋白形式存在，消化吸收率较高。
3、鱼虾蟹贝肉类
此类食物富含优质蛋白质、脂类、维生素和矿物质。蛋白质含量为15-22%。碳水化合物的含量较低，约1.5%。脂肪含量为1-10%。维生素主要以维生素A、维生素D、维生素E、维生素B1、维生素B2和烟酸。肝脏中维生素A和维生素D含量丰富。矿物质中以硒、锌和碘的含量较高，其次为钙、钠、钾、氯、镁等。海水鱼含有较多的碘，牡蛎和扇贝中含有较多的锌，河鲜田螺中含有较多的铁。
肉类，是动物的皮下组织及肌肉，可以食用。其富含大量的蛋白质和脂肪，以及卡路里，其属于酸性食物。肉类含蛋白质丰富，一般在10-20%之间。瘦肉比肥肉含蛋白质多。
白肉
白肉是一个营养学上的词，广义上是指肌肉纤维细腻,脂肪含量较低,脂肪中不饱和脂肪酸含量较高的肉类。白肉可以包括鸟类（鸡、鸭、鹅、火鸡等）、鱼、爬行动物、两栖动物、甲壳类动物（虾蟹等） 或双壳类动物（牡蛎、蛤蜊）等。虽然三文鱼、煮熟的虾蟹等都是红色，也不能算作红肉。
烹饪好後的食物的颜色不能作为判断是否为红肉或白肉的标准，如猪肉虽在烹饪时变为白色，也仍然是红肉（在美国铺天盖地的广告称其为白肉，仅是一种市场推广手法而已）。
红肉
红肉指牛、羊之类的哺乳动物的肉类。一般情况下，白肉和红肉要都要吃，营养才能均衡。
肉类品种大全英语
The Complete Guide to Meat Varieties in English
1. Beef
* Beef Cattle: Common breeds include Charolais, Wagyu, and Limousin.
* Beef Types:
+ Prime Cut: High-quality cuts such as ribeye, sirloin, and filet mignon.
+ Semi-Prime Cut: Less tender cuts like sirloin, tenderloin, and strip steak.
+ Non-Prime Cut: Less desirable cuts like brisket, liver, and kidney.
2. Lamb
* Sheep Breeds: Popular breeds include Merino, Suffolk, and Rambouillet.
* Lamb Types:
+ Prime Cut: Similar to beef, including ribeye, loin, and leg.
+ Semi-Prime Cut: Lamb chops, shoulder, and leg.
+ Non-Prime Cut: Less tender cuts like shanks and shoulder blade.
3. Pork
* Pork Breeds: Main breeds include Duroc, Pietrain, and Landrace.
* Pork Types:
+ Prime Cut: Such as pork loin, Boston Butt, and ribs.
+ Semi-Prime Cut: Porchetta, pork shoulder, and ham.
+ Non-Prime Cut: Less desirable cuts like loins, fatback, and stomach.
4. Chicken
* Chicken Breeds: Popular breeds include Leghorn, Cornish, and Rhode Island Red.
* Chicken Types:
+ Prime Cut: Like chicken cuts, including drumsticks, thighs, and breasts.
+ Semi-Prime Cut: Chicken cutlets, wings, and drumsticks.
+ Non-Prime Cut: Less desirable cuts like neck bones and giblets.
5. Turkey
* Turkey Breeds: Common breeds include Broad-Breasted White, Bronze, and Narragansett.
* Turkey Types:
+ Prime Cut: Like turkey breast, drumsticks, and thighs.
+ Semi-Prime Cut: Turkey legs, wings, and breast of the turkey.
+ Non-Prime Cut: Less desirable cuts like neck bones and wings.
6. Fish
* Fish Breeds: There are many types of fish, each with its own characteristics and cuts.
* Fish Types:
+ Prime Cut: Like salmon fillets, tuna steaks, and cod fillets.
+ Semi-Prime Cut: Fish fillets, fish fillets, and fish fillets.
+ Non-Prime Cut: Fish bones, fish scales, and fish heads.
Remember, the quality and tenderness of meat depend on the cut, breed, and cooking method. Always choose the best quality meat for your needs!