noun, feminine/vjɑ̃d ʁuʒ/plural: viandes rouges
red meat (meats such as beef that are dark red in colour when uncooked, due to high concentrations of myoglobin)
/vjɑ̃d ʁuʒ/
red meat (meats such as beef that are dark red in colour when uncooked, due to high concentrations of myoglobin)