dark meat
B1Informal, culinary
Definition
Meaning
The meat of poultry that comes from the legs and thighs, characterized by a darker color due to higher myoglobin content.
A term used to contrast with 'white meat' (breast/wings); sometimes used informally or jocularly to refer to a person with darker skin, though this usage can be considered offensive.
Linguistics
Semantic Notes
Primarily a culinary term for classifying poultry cuts by color and fat content. The extended, figurative usage is sensitive and context-dependent.
Dialectal Variation
British vs American Usage
Differences
Both varieties use the term identically in culinary contexts. The figurative usage is more commonly noted in American cultural commentary.
Connotations
Culinary usage is neutral. The figurative usage carries significant racial connotations and is generally avoided in polite conversation.
Frequency
Common in culinary contexts in both regions. Figurative usage is rare and stigmatized.
Vocabulary
Collocations
Grammar
Valency Patterns
prefer [direct object: dark meat] to [prepositional object: white meat]serve [direct object: dark meat] with [prepositional object: gravy]Vocabulary
Synonyms
Neutral
Weak
Vocabulary
Antonyms
Usage
Context Usage
Business
Used in food retail, restaurant menus, and culinary supply.
Academic
Used in nutritional science, food technology, and zoology contexts.
Everyday
Common when discussing food preferences, cooking poultry, or ordering at a restaurant.
Technical
Used in butchery, culinary arts, and food labeling.
Examples
By Part of Speech
adjective
British English
- A dark-meat lover might choose the thigh portion.
- She ordered a dark-meat platter.
American English
- He's a dark-meat guy when it comes to turkey.
- They serve a dark-meat option.
Examples
By CEFR Level
- I like the dark meat of the chicken.
- Do you want white meat or dark meat?
- The dark meat is more flavourful but also has more fat.
- For the stew, I prefer using dark meat from the turkey thighs.
- While the white meat is leaner, many chefs argue that the dark meat provides a superior eating experience due to its juiciness.
- The recipe specifically calls for dark meat because it stays moist during the long roasting process.
- Nutritional analyses often contrast the higher iron content in dark meat with the lower calorie count in white meat.
- His culinary thesis explored the cultural preferences for dark versus white meat across different regions.
Learning
Memory Aids
Mnemonic
Think of the DARKER color of cooked chicken legs compared to the pale breast. DARK meat = LEGS (both words have 4 letters).
Conceptual Metaphor
COLOR FOR TYPE (using visual property to classify a category of food).
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Avoid a direct word-for-word translation ('тёмное мясо') in non-culinary contexts, as it does not convey the specific meaning. In Russian, the concept is typically expressed descriptively: 'мясо с бёдер и ножек птицы'.
Common Mistakes
- Using 'dark meat' to refer to red meat like beef or lamb (it is specific to poultry).
- Using the term in a figurative sense without awareness of its potential offensiveness.
Practice
Quiz
What is 'dark meat' primarily associated with?
FAQ
Frequently Asked Questions
No. 'Dark meat' refers specifically to the darker-coloured meat from the legs and thighs of poultry. 'Red meat' refers to meat from mammals like beef, lamb, and pork.
It contains more myoglobin, a protein that stores oxygen in muscles. Leg muscles are used more frequently, requiring more oxygen, hence the darker color.
This figurative usage exists but is widely considered outdated, offensive, and racially charged. It should be avoided entirely.
Whole ducks and game birds are generally considered 'all dark meat' because their breast meat is also dark due to high myoglobin levels from sustained flight.