How is rabbit meat generally classified in terms of color and fat content characteristics?
Answer
White meat
In the culinary context, rabbit meat is categorized as a white meat. This classification aligns with its overall composition, which is characterized by being a lean source of high-quality protein while simultaneously containing less fat compared to many conventional cuts of beef or pork. While its flavor is often perceived as richer than standard chicken, its textural and color categorization places it firmly within the white meat group, reinforcing its positioning as a low-fat, high-protein dietary staple.
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