What does "brown meat" mean? and "dark meat? " "red meat"

Browning meat has to do with searing the outside of a particular cut of meat over high heat for a fairly short time, thus turning the outside part of the meat somewhat brown.

The idea is not to cook it through, but to enclose flavor. Whether this works or not is a matter of argument, but countless recipes still call for it.

After the browning of the meat, then one continues with the recipe, to cook the meat very slowly, or perhaps faster.

What does "brown meat" mean? and "dark meat?
In English (at least in American English), chicken, turkey, and other types of poultry are described as consisting of either white meat (mostly the breast) or dark meat (such as the thigh).

When you asked about "brown meat", you apparently were referring to what would be called "dark meat".

However, "brown" may be used as a verb (as ossobucco posted). For example, you might plan "to brown the meat" (in a frying pan) before adding to soup or some other dish and continuing the cooking process. In a kitchen, you could say:
"Please brown the meat."
"Has the ground beef been browned yet?"

The term "red meat" is most often applied to beef.
"White meat" refers to poultry, the white parts.

pork, the other white meat.

What does "brown meat" mean? and "dark meat?
dyslexia,

Thanks for the addition. I actually thought of that and included it in my original response, but then I deleted it because that's a pork industry promotional slogank and I don't believe it has been accepted by the public. I think the person who posted the query is more interested in common usage than advertising slogans.

What does "brown meat" mean? and "dark meat?
Oops! Zap the "k"! Should be "slogan", not "slogank".

Proofreading one's own writing is so tiresome.

thank you
Thank you everyone for your wonderful explanation upon my question.

Interesting! I also thought that "dark meat" is referred to as the darker
portions of chicken and turkey; "red meat" would be striktly Beef, and
"white meat" chicken.

Pork is the "other white meat" of course

But where does veal fit in? I love to eat veal.

Beef is red meat, and, to me so is pork, lamb, and venison, buffalo, boar, etc...
Veal that's not milk fed is red meat, to me... and probably so is milkfed veal, even if it is pale.
Rabbit, I dunno. Red meat, I guess.

I see I think of white meat as the light meat of fowl, and dark meat, the darker meat of fowl....

And brown... as described in my first post, meat of any kind that is seared on the outside.

From years of cooking in camps, etc, my summary is:

red meat is: beef, lamb, goat, venison, and hooved creatures except pigs.

pork, veal, rabbit and fowl are considered white meat (don't ask me why)

dark meat are the thighs and legs of fowl.

Just my take on it.

Interesting..

The flesh of crab is referred to as "meat"; you get white meat from the legs and brown meat from the body of the crab.

Refering to a cooked chicken, the white meat is the breast, while the brown meat is such as the legs, where the meat isn't as light, and dry.
I prefer the brown meat.

ditto, loveis.

lol
this conversation of meat has gotten me really hungry
and the Pizza Pocket I just microwaved isn't nearly as good as a delicious chicken leg would be...
Well, I'm going to get off this thread before I start drooling.