answer:It’s commonly used to separate the fat and lean meat. Although the origin of calling one kind of meat red and the other white can be found in it’s color. wiki: The exact definition of white meat varies by time, place, and culture, but domestic chicken and rabbit are invariably considered “white”, while the meat of adult mammals, such as beef, mutton, and horse is invariably considered “red”. The meat of young mammals such as veal and milk-fed lamb, and that of **** is traditionally considered “white”; while the meat of duck and goose is considered “red”,though the demarcation line may be changing. Game is sometimes put in a separate category altogether (French viandes noires ‘black meats’). A newer definition in the United States emphasizes not the appearance and strength of taste, but the fat content, making “white meat” synonymous with “lean meat”; traditionally “white” meats such as lamb and veal are reclassified as “red”. Sometimes, even fish and seafood, including fatty and dark-fleshed fishes such as salmon, mackerel, and tuna, may be considered “white meat”.