"Meat" is a general term for animal flesh. Poultry is a type of meat taken from birds such as chickens and turkeys. Poultry also refers to the birds themselves, especially in a farming context.
In Farming
Poultry birds are raised either for their eggs or their meat. Chickens and turkeys are often kept in sheds and fed on corn. Other types of poultry like ducks and geese are often hunted in the wild. Some people refer to wild poultry as game birds. Non-avian animals are typically referred to by their individual species name.
After Slaughter
Animals raised for meat are butchered after slaughter. Animals raised for milk or eggs stay in production for as long as possible. Meat is available in more cuts that poultry. In the butchery context, poultry is generally sold in cuts that are associated with the anatomy of the bird. These cuts include wing, thigh and breast. Prime cuts of meat include T-bone, sirloin and fillet. Meat is also sold in cuts that identify parts of the body, such as rump roast from cows, pork ribs and leg of lamb.
In Cuisine
Poultry is typically a white meat, although duck is more fatty and considered to be game in the culinary context. Certain cuts of beef and lamb are considered to be red meat. Pork is a white meat. Generally, red wine is served with meat, and white wine is served with poultry. Poultry is leaner than meat and is often cheaper to buy.