This is alist 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 theenchilada, which can be prepared using beef, pork or chicken.
This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
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 ofBernese 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 withjuniper-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 ofKentucky, 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 plowdisk harrow, hence its name.
Durus kura — a whole chicken roastDurus kura or Chittagonian Musallam
Escalope – boneless meat that has been thinned out using amallet,[12][13]rolling pin[13] or beaten with the handle of a knife, or merelybutterflied.[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 andbraised, and served with its sauce, traditionally awhite 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 ofJerusalem. 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 ofroasting meat, typicallybeef,pork, orchicken. 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 ofbeef 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 inhaute 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 theBasin 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 roastedrat served on a stick orskewer 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 Germanmixed grill dish[27] that primarily consists of boiledpork belly (Kesselfleisch) and freshly cookedBlutwurst andLeberwurst sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known asMetzelsuppe. As a result, in many places, e.g. in parts ofthe Palatinate, the entire festival and the meal in particular, is known asmetzelsupp.
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