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Viande blanche / viande rouge
Viande blanche is a category of meat including poultry (poulet : chicken, dinde : turckey, pintade : guinea-fowl, canard : duck), viande de porc (pork meat), le veau (veal), du lapin (rabbit).
It is opposed to "viande rouge" which contains more fat : mainly boeuf (beef).
Back to the meat list.