Which type of meat is rabbit primarily considered?

Rabbit is primarily considered white meat because of its light color and the texture of its muscle fibers. This classification aligns rabbit more closely with poultry, such as chicken and turkey, which are also categorized as white meat due to their lower myoglobin content compared to red meats like beef or lamb. White meat is characterized by being lower in fat and calories, which is one of the reasons rabbit meat is often sought after for health-conscious diets.

While lean meat describes the general quality of rabbit meat, focusing on its low fat content, it does not specifically address the color classification which is an important factor in culinary contexts. Describing rabbit meat purely as both white and dark would be misleading since rabbit does not contain dark meat characteristics as seen in other animals. Thus, rabbit is consistently identified as a source of white meat in nutritional terms.