Because the pork industry ran a good campaign, we almost automatically think of pork as “the other white meat.” In a technical sense, pork is still red meat because it comes from animals, like beef, lamb, and veal, and all animals are red meat. Meat’s color is determined by the amount of myoglobin (a protein that carries oxygen) in its muscle. Pork has less myoglobin than beef, but more than chicken or fish, even though cooked pork turns a lot lighter. This label means that when studies show that eating red meat raises the risk of heart disease, cancer, and death in general, pork is included in this group. .
Pork is one of the most commonly consumed meats worldwide. Americans eat over 50 pounds of pork per person each year on average. While chicken and beef surpass pork in popularity in the U.S., pork still remains a dietary staple for many. From bacon and ham to pork chops and pulled pork, there are endless ways to enjoy the versatility of this meat.
But in order to convince consumers to choose pork over other options, the pork industry needed some savvy marketing. That’s where the iconic slogan “Pork. The Other White Meat” came in. This memorable tagline launched in 1987 by the National Pork Board, aimed to rebrand pork as a healthy, lean protein comparable to chicken. But why use this particular phrase? And is pork really a white meat after all? Let’s take a closer look behind the reasoning and impact of calling pork “The Other White Meat.”
The History Behind “The Other White Meat”
While pork is technically classified as a red meat by the USDA, the National Pork Board wanted to shed pork’s reputation as an unhealthy, fatty protein By likening it to chicken, they hoped to boost declining sales and convince health-conscious consumers that pork could be part of a nutritious diet
“The Other White Meat” campaign was the result of over ten years of market research. It aimed to appeal to weight-watchers while also remaining catchy, memorable, and distinguishable from beef’s “Red Meat” marketing. The slogan strategically emphasized the leanness and mild flavor of pork to distance it from lamb and high-fat sausages.
This rebranding successfully transformed pork’s image. By positioning it as a lighter, easy-to-prepare alternative to beef, pork became viewed as a white meat. During the height of the campaign in the 1990s, pork went from being produced by over 650,000 U.S. farms to just 10,000. Despite this consolidation, pork still surged in popularity and stole market share from other meats.
Was Comparing Pork to Chicken Accurate?
While clever marketing, the “other white meat” slogan was a bit of a scientific stretch. Here’s why:
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Pork is scientifically defined as a red meat for its higher myoglobin content compared to chicken or fish. Myoglobin is the protein responsible for meat’s red pigment.
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Per ounce, pork tenderloin contains just slightly less saturated fat than skinless chicken breast (2.42g vs 2.64g). So while leaner than beef, pork isn’t necessarily lower in fat compared to chicken.
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Pork is nutritionally closer to beef than chicken, with more total fat, calories, and cholesterol than an equal serving of chicken breast.
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Pork lacks the mild flavor and texture of white meats like chicken or fish. And certain cuts like bacon have a distinctive red color.
So while the slogan stuck, pork producers faced backlash for the misleading connotations. This sparked debate around false advertising and intentional perpetuation of nutrition myths. However, others argued the campaign succeeded in making the public more aware of leaner pork options.
The Impact and Evolution of the Slogan
Despite controversies over its accuracy, “The Other White Meat” campaign worked brilliantly. Pork went from the least-consumed meat 40 years ago to the world’s most eaten meat today. And the tagline itself has stood the test of time. It boosted pork’s appeal significantly throughout the 1980s, 1990s, and 2000s.
But things change with the times. Seeking a fresher, modern image, the National Pork Board officially retired the slogan in 2011 after a 24-year run. It was replaced by “Pork: Be Inspired”, playing to pork’s versatility as an ingredient.
However, they briefly revived “The Other White Meat” in 2021 to tap into nostalgic Generation X consumers. Its longevity and widespread recognition as an iconic slogan still resonate today. It remains one of the most memorable and influential slogans of all time, despite its questionable technical accuracy.
Is Pork Healthy? Nutrition Facts Compared to Chicken
Controversy around the slogan reflected larger debates about pork’s health effects. So is pork truly a nutritious choice compatible with a balanced diet? Let’s dig into how its nutrition compares to chicken:
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Protein content is similar, with around 25g per 3 ounce serving of pork loin or chicken breast. Both are excellent sources of high-quality protein.
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Pork is higher in niacin, zinc, vitamin B6 and phosphorus compared to chicken.
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Chicken breast contains significantly less total fat and calories than an equal portion of pork. Chicken has around 110 calories and 1 gram of fat per 3 ounce serving, while pork has around 160 calories and 5 grams of fat.
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Saturated fat content is moderately higher in pork compared to skinless chicken breast. Choosing leaner cuts can reduce this discrepancy.
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Consuming processed pork products high in sodium and nitrates can be unhealthy. But fresh, unprocessed pork from lean cuts, when prepared in a healthy way, can absolutely be part of a nutritious diet in moderation. Compare labels and focus on lean, whole food choices whenever possible.
While the “other white meat” campaign may have stretched the truth, it succeeded in making the public re-evaluate pork’s potential role in a healthy lifestyle. Buying lean cuts and preparing them in sensible portions and ways can allow you to enjoy pork as part of a balanced diet. Moderation and variety remain key to healthy meat consumption.
The Bottom Line: How Accurate Was “The Other White Meat”?
While catchy and memorably clever, the National Pork Board’s iconic slogan ultimately conveyed a misleading nutritional comparison. Here’s the truth behind “the other white meat” when it comes to pork and chicken:
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Pork is scientifically classified as a red meat for its myoglobin content.
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Nutritionally, pork is closer to beef than chicken in fat, cholesterol and calorie content.
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Pork has a distinctive flavor, aroma and texture unlike white meats.
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Certain cuts and cooking methods result in pork having a distinctive red/pink hue.
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While pork can be part of a healthy diet, it isn’t necessarily lower in saturated fat or calories compared to chicken.
The campaign brilliantly repositioned pork as an alternative protein source. But exaggerating pork’s nutritional equivalence to chicken was a bit of a stretch. Still, reminding consumers of leaner preparations helped boost pork’s appeal significantly. Despite misrepresenting pork as a white meat equal to chicken, the legendary slogan did succeed in making pork feel like a diet-friendly option for health-conscious eaters.
Leanest Cuts of Pork
Pork has not always been so lean. A study from 2006, funded by the National Pork Board and the USDA, found that the leanest cuts of pork are 16% leaner and 27% lower in saturated fat than they were 15 years ago. Six cuts of pork are considered “lean” by the USDA. This means they have less than 10 grams of fat, less than 4 grams of fiber, and less than 5 grams of saturated fat, and less than 95mg of cholesterol per three-ounce serving. These are:
- Tenderloin
- Boneless top loin chop
- Top loin roast
- Center loin chop
- Sirloin roast
- Rib chop
And pork tenderloin is one of them. It is extra lean, which means it has less than 5 grams of fat and less than 2 grams of saturated fat per serving. At this point, it’s about the same as a skinless chicken breast. This is why pork is often recommended as a low-fat chicken alternative.