This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the

enchilada An enchilada (, ) is a Mexican cuisine, Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, ...

, which can be prepared using beef, pork or chicken.

Meat dishes

The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. * Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). *

Asocena Dog meat, also known as fragrant meat or simply fragrant, is the meat derived from dogs. Historically human consumption of dog meat has been recorded in many parts of the world. In the 21st century, dog meat is consumed to a limited extent in ...

* Baeckeoffe – a French

casserole A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...

dish prepared using mutton, beef and pork * Bangers and mash *

Barbacoa Barbacoa or Asado en Barbacoa () in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven. It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats in a ...

* Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with

juniper Junipers are coniferous trees and shrubs in the genus ''Juniperus'' ( ) of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere as far south ...

-flavored sauerkraut, and other foods such as potatoes and green beans or dried beans, which are served on a large plate. * Beşbarmaq * Birria Bobootie 2

* Bobotie – a South African dish consisting of spiced

minced meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...

baked with an egg-based topping. * Boliche *

Bosintang (, South Korean name) or (, North Korean name) is a Korean soup () that uses dog meat as its primary ingredient. The meat is boiled with vegetables such as scallion, green onions, perilla leaves, and dandelions, and flavorants such as ''doen ...

– a Korean soup that includes

dog meat Dog meat, also known as fragrant meat or simply fragrant, is the meat derived from dogs. Historically human consumption of dog meat has been recorded in many parts of the world. In the 21st century, dog meat is consumed to a limited extent in ...

as its primary ingredient. * Braciola *

Breaded cutlet Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as ''schnitzel'' in German-speaking countries, '' cotoletta'' in Italy, '' escalope'' ...

– a dish made from coating a

cutlet In cuisine, cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken # a dish made of such slice, often breaded (also known in various languages as a ...

of meat with

breading Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cut ...

or batter and either frying or baking it. * Brunswick stew * Burgoo – a spicy stew that originated in the U.S. state of

Kentucky Kentucky (, ), officially the Commonwealth of Kentucky, is a landlocked U.S. state, state in the Southeastern United States, Southeastern region of the United States. It borders Illinois, Indiana, and Ohio to the north, West Virginia to the ...

, it is also referred to as "roadkill soup". It can be prepared using pork, chicken or mutton. * Cabeza guateada – a traditional earth oven dish from Argentina made with the head of a cow and condiments. * Capuns *

Carimañola A carimañola is a Central and South American meat-pie in a torpedo-shaped yuca fritter, stuffed with cheese, seasoned ground meat or shredded chicken and fried. It is found in Colombia and Panama. References See also * Colombian cuisine ...

* Carne a la tampiqueña * Carne pinchada – a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria) or wine. * Carne pizzaiola * Carpaccio * Chiles en nogada * Chislic *

Chunla Chunlā (, "ground meat") is a traditional meat dish of the Kathmandu Valley in Nepal. It is meat finely chopped by a chopping knife or meat grinder. Chunlā is a popular dish in Newar cuisine and is similar to Qeema found in other parts of Sout ...

Churrasco ''Churrasco'' (, ) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Paraguay, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Por ...

Çiğ köfte Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Turkey, southeastern Anatolia in Urfa. The dish is served as an appetizer or meze, and it is closely related with ''kibbeh nayyeh'' from Levantine cuisine. ...

* City chicken * Cockentrice – a dish consisting of a

suckling pig A suckling pig is a Piglet (animal), piglet fed on its pig milk, mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is Animal slaughter, slaughtered between the ages of two and six weeks. It is trad ...

's upper body sewn onto the bottom half of a capon or

turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...

. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the 5th to the late 15th centuries, similarly to the post-classical period of global history. It began with the fall of the Western Roman Empire and ...

and at least one source attributes the

Tudor dynasty The House of Tudor ( ) was an English and Welsh dynasty that held the throne of England from 1485 to 1603. They descended from the Tudors of Penmynydd, a Welsh noble family, and Catherine of Valois. The Tudor monarchs ruled the Kingdom of Eng ...

of the

Kingdom of England The Kingdom of England was a sovereign state on the island of Great Britain from the late 9th century, when it was unified from various Heptarchy, Anglo-Saxon kingdoms, until 1 May 1707, when it united with Kingdom of Scotland, Scotland to f ...

as its originator. * Compote – a game meat dish * Curanto * Discada – a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name. * Durus kura — a whole chicken roast Chittagonian Musallam

Enchilada An enchilada (, ) is a Mexican cuisine, Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, ...

Escalope An escalope ( , , ), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. ...

– boneless meat that has been thinned out using a

mallet A mallet is a tool used for imparting force on another object, often made of rubber or sometimes wood, that is smaller than a maul or beetle, and usually has a relatively large head. General overview The term is descriptive of the ...

, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. * Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. * Fatányéros * Finnbiff * Flurgönder * Fricassee – a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a

white sauce White is the lightest color and is achromatic (having no chroma). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully (or almost fully) reflect and scatter all the visible wavelen ...

. Fricassee can also refer to a type of sandwich made in Tunisia with fried bread and typically filled with many ingredients including tuna, olives, hard-boiled egg, middle eastern tomato salad, and others. * Frigărui * Giouvetsi *

Güveç Güveç () is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and the dish ...

Guyanese pepperpot Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. This dish is usually reserved f ...

– A Guyanese dish prepared using meats such as beef, pork and mutton * Gyro * Hachee *

Haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

* Hodge-Podge – a meat soup * Inihaw *

Jerusalem mixed grill Jerusalem mixed grill () is a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, oli ...

– a grilled meat dish considered a specialty of

Jerusalem Jerusalem is a city in the Southern Levant, on a plateau in the Judaean Mountains between the Mediterranean Sea, Mediterranean and the Dead Sea. It is one of the List of oldest continuously inhabited cities, oldest cities in the world, and ...

. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander. * Jugging – the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug * Kaalilaatikko * Kachilaa *

Kelaguen ''Kelaguen'' is a Chamorros, Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, scallion, green onions, salt and spicy hot peppers or ''donni' '' ...

* Khorovats * Kibbeh nayyeh – a Levantine

mezze ''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''me ...

consisting of minced raw lamb or raw beef mixed with fine bulgur and spices. *

Kielbasa Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ''sausage'' ...

* Kiviak * Kohlwurst * Koi * Korean barbecue – refers to the Korean method of

roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...

meat, typically

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, or

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table itself. * Kutti pi Lap khua mu

* Larb – a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms * Laurices * Lawar * Lihapiirakka * Lomo a lo pobre – in Peruvian cuisine, consists of a cut of beef tenderloin (Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. * Lörtsy * Maksalaatikko – a Finnish liver casserole that is traditionally eaten on Christmas * À la Maréchale – a method of food preparation in

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dish ...

, dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglais ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed. * Meatcake * Menchi-katsu * Mett * Mikoyan cutlet – was a Soviet semi-processed

ground meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...

variety on the basis of American

hamburger A hamburger (or simply a burger) consists of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis ...

beef

patty A patty is a flattened, usually round, serving of ground meat or legumes, grains, vegetables, or meat alternatives. Common ground meat used include beef, bison, elk, turkey, chicken, ostrich, and salmon. Patties are found in multiple cuisine ...

, nicknamed after Soviet politician

Anastas Mikoyan Anastas Ivanovich Mikoyan (; , ; ; – 21 October 1978) was a Soviet statesman, diplomat, and Bolshevik revolutionary who served as the Chairman of the Presidium of the Supreme Soviet, the head of state of the Soviet Union. As a member of th ...

. In 1964, ''

The New York Times ''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of ...

'' reported that the Mikoyan cutlet was "the cheapest, most popular if not most revered piece of meat a few kopecks can buy". *

Mixed grill Many regional cuisines feature a mixed grill, a dish consisting of an assortment of Grilling, grilled meats. List of mixed grill dishes Mixed grill dishes include: *:bg:Мешана_скара, Bulgarian mixed grill (Meshana skara) – typical ...

Mixiote A mixiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico, in which the meat is cooked inside a wrapper, traditionally in the outer skin of an agave leaf. Ingredients It is usually made with mutton ...

– a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. * Mykyrokka * Naryn * Nem nguội * Pachamanca * Pachola *

Pamplona Pamplona (; ), historically also known as Pampeluna in English, is the capital city of the Navarre, Chartered Community of Navarre, in Spain. Lying at near above sea level, the city (and the wider Cuenca de Pamplona) is located on the flood pl ...

– a grilled stuffed-meat dish from Uruguay prepared with chicken, and may be prepared with other meats such as pork and beef. * Pastramă – a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton * Peremech * Pljeskavica * Po * Poc Chuc * Poronkäristys Jielbeaumadier potjevleesch 2010

* Potjevleesch – a traditional French Flemish dish, which can be translated into English as "potted meat", it is prepared using three or four different types of meat and held together either with gelatin or natural fats coming from the meats used. * Poume d'oranges * Pringá * Pukala * Pyttipanna * Qingtang wanzi * Rat-on-a-stick – a dish or snack consisting of a roasted

rat Rats are various medium-sized, long-tailed rodents. Species of rats are found throughout the order Rodentia, but stereotypical rats are found in the genus ''Rattus''. Other rat genera include '' Neotoma'' (pack rats), '' Bandicota'' (bandicoo ...

served on a stick or

skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...

that is consumed in Thailand and Vietnam. Prior to roasting, the rat is typically skinned and washed, after which it is gutted to remove its internal organs and then roasted. * Ražnjići * Renskav *

Riz gras Riz gras or riz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cuisines, in West Africa. It is also prepared in other African countries, such as Senegal, where it is called '' tiebou djen'' and is prepare ...

* Rundstück warm * Sanjeok Sapu mhicha leaf tripe

* Sapu Mhicha – a specialty of the Newari cuisine of the

Kathmandu Valley The Kathmandu Valley (), also known as the Nepal Valley or Nepa Valley (, Newar language, Nepal Bhasa: 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅, नेपाः गाः), National Capital Area, is a bowl-shaped valley located in the Himalayas, Hima ...

that is prepared during special occasions, it consists of buffalo leaf tripe stuffed with

bone marrow Bone marrow is a semi-solid biological tissue, tissue found within the Spongy bone, spongy (also known as cancellous) portions of bones. In birds and mammals, bone marrow is the primary site of new blood cell production (or haematopoiesis). It i ...

that is boiled and fried. * Saramură * Sate kambing – the Indonesian name for "mutton satay" * Satti *

Sauerbraten Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Cuisine of Germany, Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of me ...

Sautéed reindeer Sautéed reindeer ( , , , ) is perhaps the best known traditional meal from Sápmi in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used. It is sliced thinly (usually while the meat is still frozen s ...

* Schäufele Schlachteplatte-cropped

* Schlachteplatte – a hearty German

mixed grill Many regional cuisines feature a mixed grill, a dish consisting of an assortment of Grilling, grilled meats. List of mixed grill dishes Mixed grill dishes include: *:bg:Мешана_скара, Bulgarian mixed grill (Meshana skara) – typical ...

dish that primarily consists of boiled

pork belly Pork belly or belly pork is a boneless, fatty Primal cut, cut of pork from the Abdomen, belly of a pig. Pork belly is particularly popular in American cuisine, American, British cuisine, British, Swedish cuisine, Swedish, Danish cuisine, Danish, ...

(''Kesselfleisch'') and freshly cooked '' Blutwurst'' and '' Leberwurst'' sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as '' Metzelsuppe''. As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as ''metzelsupp''. * Seco * Seswaa – a traditional meat dish of Botswana made of beef and goat meat * Shaokao * Shish kebab * Shuizhu * Smokie – a

West Africa West Africa, also known as Western Africa, is the westernmost region of Africa. The United Nations geoscheme for Africa#Western Africa, United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Gha ...

n dish prepared by

blowtorch A blowtorch, also referred to as a blowlamp, is an ambient air fuel-burning tool used for applying flame and heat to various applications, usually in metalworking, but occasionally for foods like crème brûlée. Description Early blowtorches ...

ing the fleece off the unskinned carcass of an old

sheep Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to d ...

goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...

. *

Souvlaki Souvlaki (, , ; plural: , ) is a Greek food item consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside a rolled pita, typica ...

Speckkuchen Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onions. It is popular as a quick snac ...

Ssam ' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.Stew peas *

Suanla chaoshou ''Suanla chaoshou'' is a dish of Sichuan cuisine that consists of a spicy sauce over boiled, meat-filled dumplings. ''Suanla'' means "hot and sour," and ''chaoshou'' is what these particular large wontons are called in the Chinese province of Si ...

– a dish in

Sichuan cuisine Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing munic ...

that consists of a spicy sauce over steamed, meat-filled dumplings *

Surf and turf Surf and turf, sometimes called reef and beef, is a main course combining seafood and red meat, typically beefsteak. While lobster and filet mignon are a standard combination, variations common to steakhouse menus include Shrimp and prawn as foo ...

* Swan Puka *

Tataki Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese language, Japanese, means "pounded" or "hit into pieces". Cooked food In the first method, the meat or fish is seared very briefly over a hot flame or i ...

* Teste de Turke * Toad in the hole – a traditional English dish consisting of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. ...

s in

Yorkshire pudding Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common English side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying compone ...

batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. * Turducken * Tushonka – a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc *

Wurstsalat Wurstsalat (, literally ''sausage salad'') is a tart sausage salad prepared with distilled white vinegar, Cooking oil, oil and onions. A variation of the recipe adds strips of pickled Pickled cucumber, gherkin. It is generally made from boiled sa ...

– a German sausage salad * Xab Momo * Yakiniku * Zoervleis – a regional meat dish from the Province of Limburg, a region split between

Limburg (Netherlands) Limburg (; ), also known as Dutch Limburg, is the southernmost of the twelve provinces of the Netherlands. It is bordered by Gelderland to the north and by North Brabant to the west. Its long eastern boundary forms the border with the German s ...

and

Limburg (Belgium) Limburg (, ; or ; , ), also known as Belgian Limburg, is a province in Belgium. It is the easternmost of the five Dutch language, Dutch-speaking provinces that together form the Flemish Region, Region of Flanders, which is one of the three mai ...

, that is typically prepared using

horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Europe and Asia. The eight countries that consume the most horse meat consume about 4.3million horses a year. For the majority of humanity's early ...

By type

Beef

Meat dishes

By type

Beef

Fish

Goat

Lamb and mutton

Meatball

Pork

Poultry

Sausage

Seafood

See also

References

External links