Pork And Beef

Pork is the culinary name for meat from a domestic pig, while beef is the culinary name for meat from cattle. Both are common types of red meat, widely consumed around the world. They are typically obtained from farmed animals raised for food production.

Pork and beef are primarily used as protein sources in a wide variety of food products. They contribute flavor and texture, and are often found in dishes like pizza, sausages, hot dogs, and various prepared meals.

Pork and beef are sources of protein, iron, zinc, and B vitamins. They also contain saturated fat and cholesterol. The 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. Neither pork nor beef are food additives, so they do not have an FDA regulatory status in that context, nor are they evaluated by JECFA or EFSA as food additives.