light meat

IPA/lˈaɪt mˈiːt/
IPA/lˈaɪt mˈiːt/

light meat — noun

1. the pale-coloured flesh of certain animals, especially the breast of poultry (su

1.nounB1
Definition

the pale-coloured flesh of certain animals, especially the breast of poultry (such as chicken or turkey) or meat from a young cow (veal), which is lighter in colour and often milder in flavour than other cuts of the same animal.

Example

Cyrus prefers light meat from the turkey over the darker leg meat.

Talia asked the butcher for light meat because her children dislike strong dark meat.

Common collocations
  • light meat from [poultry / turkey / chicken]
  • a plate of light meat
  • prefer / eat / serve light meat
  • call for light meat
Synonyms
  • white meat

    interchangeable in everyday speech, though 'white meat' is the more common informal term

  • breast meat

    narrower — refers specifically to poultry breast, not veal

Antonyms
  • dark meat

    the darker-coloured leg and thigh meat of poultry

  • red meat

    meat from mammals (beef, lamb, pork), which is darker in colour

Usage Note

Light meat is most commonly used to refer to poultry breast; the term contrasts with 'dark meat' (leg and thigh).

Common Mistakes

I only eat light meat like pork.
I only eat light meat like chicken breast or veal.
Pork is classified as red meat rather than light meat, even though it is pale in colour.

Etymology

English

The phrase 'light meat' arose in the 18th and 19th centuries as poultry cookery distinguished the pale breast from the darker leg and thigh. The contrast was later extended to veal (light) versus beef (dark).