Becca wrote:
>
> There is white meat, pink meat and dark meat. White meat is tender, I
> like it cooked like southern fried chicken. The texture is a little
> more delicate than chicken breast and it is not as dry. The pink meat
> and the dark meat are tougher. This meat should be ground, some of it
> can be made into sausage, or it should be slow cooked. It is sold in
> supermarkets here in Louisiana.

In it's frozen state, it looked rather like red meat.
I'd guess that means it's dark meat. The body part
was indeterminable, but I'll take another look.
If it's non-tail and non-white, I guess those both
mitigate against buying it.