| Meat groups . | Types of meats* included in the different meat groups . | |
|---|---|---|
| All meat | Bacon, ham, beef stew 24%, fried fish, fried chicken, hamburgers, hotdogs, lasagna 9%, liver, cold cuts, meatloaf, fish, chicken, pork roast, pork chops, beef roast, sausage, shellfish, pasta 9%, steak, tuna | |
| Red meat | Bacon, ham, beef stew 24%, hamburgers, hotdogs, lasagna 9%, liver, cold cuts, meatloaf, pork roast, pork chops, beef roast, sausage, pasta 9%, steak | |
| White meat | Fried chicken, other chicken, fried fish, tuna, shellfish, fish (not fried) | |
| Red meat without doneness | Ham, beef stew 24%, hotdogs, lasagna 9%, liver, cold cuts, meatloaf, pork roast, beef roast, pasta 9%, steak | |
| Red meat with doneness/cooking methods | Hamburgers, steak, sausage, bacon, pork chops | |
| Doneness† | ||
| Red meat rare/medium | Hamburgers rare, hamburgers medium, steak rare, steak medium, sausage just, bacon just | |
| Red meat well-done | Hamburgers well-done, steak well-done, pork chops well-done and ham steaks, hotdog or sausage well-done, and bacon well-done/crisp and breakfast sausage | |
| Cooking methods† | ||
| Red meat grilled | Grilled hamburgers, steak, and pork chops | |
| Red meat not grilled | Hamburgers, steak, sausage, bacon, pork chops not grilled | |
| Red meat broiled | Broiled hamburgers, steak, pork chops | |
| Red meat not broiled | Hamburgers, steak, broiled, sausage, bacon, and pork chops not broiled | |
| Red meat fried | Pan-fried hamburgers, steak, sausage, bacon, pork chops | |
| Red meat not pan-fried | Hamburger, steak, pork chop not pan-fried | |
| Red processed meat | Ham, hotdogs, cold cuts, bacon, sausage, liver | |
| Red not processed meat | Beef stew 24%,‡ lasagna 9%, pasta 9%, meatloaf, pork roast, beef roast, hamburger, pork, steak | |
| Meat groups . | Types of meats* included in the different meat groups . | |
|---|---|---|
| All meat | Bacon, ham, beef stew 24%, fried fish, fried chicken, hamburgers, hotdogs, lasagna 9%, liver, cold cuts, meatloaf, fish, chicken, pork roast, pork chops, beef roast, sausage, shellfish, pasta 9%, steak, tuna | |
| Red meat | Bacon, ham, beef stew 24%, hamburgers, hotdogs, lasagna 9%, liver, cold cuts, meatloaf, pork roast, pork chops, beef roast, sausage, pasta 9%, steak | |
| White meat | Fried chicken, other chicken, fried fish, tuna, shellfish, fish (not fried) | |
| Red meat without doneness | Ham, beef stew 24%, hotdogs, lasagna 9%, liver, cold cuts, meatloaf, pork roast, beef roast, pasta 9%, steak | |
| Red meat with doneness/cooking methods | Hamburgers, steak, sausage, bacon, pork chops | |
| Doneness† | ||
| Red meat rare/medium | Hamburgers rare, hamburgers medium, steak rare, steak medium, sausage just, bacon just | |
| Red meat well-done | Hamburgers well-done, steak well-done, pork chops well-done and ham steaks, hotdog or sausage well-done, and bacon well-done/crisp and breakfast sausage | |
| Cooking methods† | ||
| Red meat grilled | Grilled hamburgers, steak, and pork chops | |
| Red meat not grilled | Hamburgers, steak, sausage, bacon, pork chops not grilled | |
| Red meat broiled | Broiled hamburgers, steak, pork chops | |
| Red meat not broiled | Hamburgers, steak, broiled, sausage, bacon, and pork chops not broiled | |
| Red meat fried | Pan-fried hamburgers, steak, sausage, bacon, pork chops | |
| Red meat not pan-fried | Hamburger, steak, pork chop not pan-fried | |
| Red processed meat | Ham, hotdogs, cold cuts, bacon, sausage, liver | |
| Red not processed meat | Beef stew 24%,‡ lasagna 9%, pasta 9%, meatloaf, pork roast, beef roast, hamburger, pork, steak | |
Questions on meat intake were obtained for hamburger/cheeseburger; beef meatloaf/burritos/tacos; steaks; roast beef; beef stew/potpie; hotdogs; lunch meats such as bologna/salami/processed ham; pork chops; pork roast; baked/cured ham; fried chicken; other chicken (roasted/stewed/broiled); liver; fried fish; Tuna/tuna salad/tuna casserole; shellfish (shrimp/crab/lobster); other fish (broiled/baked); bacon; sausage; and gravies made with meat drippings.
For steaks and hamburger patties, we obtained information on cooking methods (pan-fried, oven broiled, and grilled/barbecued) and the typical level of doneness (rare, medium rare, medium, medium well, well, and very well-done). For pork chops we obtained information on cooking methods (baked, grilled/barbecued, fried, broiled), whereas for bacon and sausage we inquired about the doneness level (just until done, well-done or crisp, charred). Cooking methods (roasted/baked, grilled/barbecues, broiled, stewed/boiled) were obtained for chicken that was not fried.
The percentage of meat in mixed-meat dishes, such as lasagna, stew, and pasta, were obtained from the U.S. Department of Agriculture who use national survey data to estimate amount of individual food items in mixed foods.