What are the two primary meat types of poultry?

The two primary meat types of poultry are white meat and dark meat. This classification is based on the muscle fibers and their composition. White meat, found primarily in the breast and wing areas, is characterized by a lower myoglobin content, which gives it a lighter color. This meat tends to be leaner and cooks faster than dark meat.

On the other hand, dark meat is found in the legs and thighs of poultry and contains a higher concentration of myoglobin. This protein is responsible for its darker color and indicates a greater supply of blood flow and oxygen usage during prolonged physical activity. Dark meat also has a richer flavor and higher fat content compared to white meat, making it a preferred choice for many cooking methods that require moistness and texture.

This distinction between white and dark meat is fundamental in poultry judging as it affects not only the culinary application but also consumer preferences. Understanding these differences is essential for evaluating and classifying poultry in both competitive and educational settings.