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The meat is totally dependent on what that body part was used for! Generally speaking: red meat = constant usage White meat = short burst of energy Chickens run a lot, therefore their legs are considered red meat; Ducks fly, walk and swim, so they are completely red meat. Crocodiles and snakes for example do not do much, besides that one kill for the day or week, so they have white meat, like the chicken breast - because the chicken only does a short burst of flapping.
Having that in mind, T-Rex arms would be like giant chicken wings.
Surely you mean 'light meat' and 'dark meat'? Cows don't do much, where's the white meat on them? I've never heard of a chicken leg being called 'red meat' -- are we trying to play games on baby gen z-ers or something?
Meat is generally classified as light and dark. Red meat is part of the dark classification. It's just that beef has a higher concentration of myoglobin than chicken legs so it appears redder. Pork is in-between which is why it appears pink.
And while cows don't move much, just standing requires them to use a lot of muscles. Which is why you'll hear about veal farms doing horrible things like chaining calves to the ground so they don't develop their muscles. Which in turn causes less myoglobin which makes their meat whiter.
TIL, thanks!
This is not right at all. Chicken is white meat. Cows are red meat. What you are talking about are fast vs slow twich muscle fibers; light versus dark meat on a white meat chicken.