White meat is the lighter-colored muscle tissue in the breast and wing of poultry (chicken, turkey, and other fowl), distinguished from dark meat, the richer-flavored tissue in the legs and thighs. The color difference comes from muscle fiber type: white meat is fast-twitch fiber built for short bursts of movement, while dark meat's slow-twitch fiber, used for sustained activity like walking, holds more myoglobin, which darkens the meat and deepens its flavor.
White meat is prized for its mild flavor and lean, moist texture in dishes like roast chicken, turkey sandwiches, grilled chicken salads, and chicken noodle soup. In the US it's historically been considered the more premium cut, associated with tender breast meat served at elite tables, which pushed up demand and price relative to dark meat.
The term isn't limited to poultry: pork tenderloin and the breast meat of game birds like quail and pheasant are also classified as white meat for their pale color and mild flavor.
White meat is generally lower in fat and cholesterol than dark meat. It cooks quickly and dries out easily, so poaching, grilling, and sautéing (rather than long braising) are preferred, often with a sauce or marinade to compensate for its milder flavor.