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, which can be prepared using beef, pork or chicken.
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).
Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland.[1][2] 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-flavored sauerkraut, and other foods such as potatoes and green beans or dried beans, which are served on a large plate.[2][3][4][5]
Burgoo – a spicy stew that originated in the U.S. state of Kentucky, 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.
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 Durus kura or Chittagonian Musallam
Escalope – boneless meat that has been thinned out using a mallet,[12][13]rolling pin[13] or beaten with the handle of a knife, or merely butterflied.[14] 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.[15]
Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal.[16][17]
Fricassee – a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce. 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.
Jerusalem mixed grill – 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, olive oil and coriander.[18]
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
Korean barbecue – refers to the Korean method of roasting meat, typically beef, pork, or chicken. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table itself.
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.[19][20]
Maksalaatikko – a Finnish liver casserole that is traditionally eaten on Christmas
À la Maréchale – a method of food preparation in haute cuisine, 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.
Mixiote – 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.
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.
Rat-on-a-stick – a dish or snack consisting of a roasted rat served on a stick or skewer that is consumed in Thailand and Vietnam.[25][26] Prior to roasting, the rat is typically skinned and washed, after which it is gutted to remove its internal organs and then roasted.[citation needed]
Schlachteplatte – a hearty German mixed grill dish[27] that primarily consists of boiled pork belly (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.
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