Hybrid meat product and method of production

A method for producing a meat product, said method comprising:

• (a) providing a bovine meat source and coarsely or finely grinding the bovine meat source to produce a ground bovine meat;
• (b) providing a poultry meat source and coarsely or finely grinding the poultry meat source to produce a ground poultry meat;
• (c) providing a recombinant heme iron;
• (d) mixing the ground bovine meat, the ground poultry meat, and the recombinant heme iron;
• wherein:
• a protein from said bovine meat source is 30% or less of the total weight of the meat product;
• a fat from said bovine meat source is in the range of 10-30% of the total weight of the meat product;
• a fat from said poultry meat source is 5% or less of the total weight of the meat product;
• and
• said recombinant heme iron is from 3 micrograms per gram of the meat product to 20 micrograms per gram of the meat product.