The first link you provided makes it clear that the ‘class’ is about evidence and not severity, so “in the same group” doesn’t really communicate anything meaningful. Second, sneaking in class 2a into the list you describe as class 1 is misleading, though possibly unintentionally so.

Further, pretty much anything cooked, such as bread, has a class 2a probable carcinogen called acrylimide. https://academic.oup.com/ajcn/article/116/4/846/6687739

There may be great arguments for avoiding red meat in its entirety, but your framing doesn’t provide them.