white meat

noun

Etymology: From Middle English whyte mete, wyttemet, equivalent to white + meat.

1. The breast portion of poultry.
2. Meats whose color, either before or after cooking, is considered white as opposed to red, including poultry, seafood, and pork in some uses.
3. Dairy produce (occasionally including eggs).

   “[W]hite meates, as milk, butter ⁊ chéeſe, which were woont to be accoũted of as one of the chiefe ſtayes thorowout the Iſland, are now reputed as foode appertinent only to the inferiour ſoꝛt, […]”

   “[I]n the very houſe or grange that I was borne in, my Mother and her maides made all the Whitmeate of ſeuenſcore kine and odde.”