Hey Marie,
I found these websites provide a decent explanation of the warm/cool/hot meats, etc… not sure how much I believe all this but I first started looking into it after noticing that Primal actually puts a symbol on the back of their bags to note what’s hot, warm, cool, or neutral. http://www.acreaturecomfort.com/yinyanbalance.htm and http://www.scottsdaleacupuncture.com/food.htm. Turkey seems to hop between “warming” or “neutral” depending on where you look… duck and rabbit seem to be most consistently listed as “cooling”. Venison and lamb are most often the hottest.
