Light Meat and Dark Meat

Poultry is not divided into as many small cuts as are meats. Chicken and turkey, however, are usually thought of as consisting of two kinds of parts, depending on the color of the meat. These color differences reflect other differences:

“Light meat”—breast and wings

“Dark meat”—legs (drumsticks and thighs)

Duck, goose, and squab have all dark meat, but the same differences in connective tissue hold true.