From a health perspective you can simplify it to mammals = red meat. Birds, fish, reptiles, insects etc = not red meat.

And yeah it's dosage based. Generally speaking you want to stay under 350g (by cooked weight) red meat a week. More than 500g a week is when it starts to be consistently linked with higher health risks. If you want to be really technical it could be said 0g is better than 350g, but in this range the increased risk tends to be near insignificant.