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Minced Beef

Real mince consists of very finely chopped meat, not a smooth batter. Too little taste is usually due to a low-fat level – the proportion should be about 15 per cent fat.

To have mixed meat in the mince – from different pieces and different animals – produces a richer and deeper taste. The Italians likes to use anchovies to enhance the taste of meatballs and quenelles. Mince of pork and/or cream makes the mince juicier.
The minced meat in hamburgers, meat loaves, etc, should be airy with a fine structure, so do not work the mince too long otherwise it becomes compact and dull when cooked.
Mince that is to be eaten raw is ground from finer pieces. Steak tartare is traditionally made of inner thigh, but flank is also a tasty choice. The meat for steak tartare should be cold when ground, but not on the plate because cold fat is hard and tasteless. Steak tartare should be eaten lukewarm, to enhance the fine taste from the raw material.

Chuck And Blade

The chuck and blade are probably the most commonly used meats for braising. These cuts come from the shoulders of the animal, between the neck and the fore rib. The chuck is a large steak that contains a lot of muscle and connecting tissue which provide a lot of taste and sumptuous texture in classic stews.

The chuck is full of fat and collagen and therefore becomes tasty and pleasantly smooth on the palate when cooked for along time. This cut is also easier to trim than other kinds of meat from the front of the beef, making it perfect for stews with rich, hot and smoky tastes.
Suitable basic ingredients are wine, broth or tomato with complements such as onion, garlic, bacon, vegetables and mushrooms. Boil for at least two hours to achieve a tasty, crumbling meat.
The heart of chuck is a piece that can be tender and nicely marbled. Try frying it as you would an entrecote.

Rib-Eye Entrecote

Although entrecote counts as the front part of the animal it is tender and marbled and suitable for frying or grilling. A piece of entrecote with the ribs left is called Rib-eye (or Rib eye, the “eye” is the lump of fat in the middle of a fine cut) or Cote de boeuf. Also known as Scottish fillet.

Because of the high content of fat in the meat, rib eye has to be handled a little differently from other high-end cuts of beef like Porterhouse and T-bone steak. Snobs will tell you that they like their beef rare or even “bleu”, but this is not such a good idea with this particular cut. Undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat.
Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat (rich in connective tissue which also needs some heating for a perfect result) with even more flavors.
An entrecote needs little added fat and is therefore perfect for the barbeque, whole or in slices. (But have your grill tongs ready. Drops of fat will cause fires and smoke from the charcoal.) Slices must not be too thin. You will get a juicier result if the thickness is about 2 cm or more (an inch).

Short Ribs

Short ribs are a cut of beed taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.

Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Chuck Eye Roll

The chuck eye roll (or simply “chuck eye”) is an interesting piece of meat, because, at the rib end, it contains a few inches of the same tender muscle that gives us ribeye steaks; however, it’s also surrounded by connective tissue, fat, and a few other muscles that aren’t so tender.

Combine salt, pepper, steak seasoning and olive oil in a small bowl. Blend the seasonings with your fingers and rub over both sides of the steak. Leave the steak to set at room temperature for 20 minutes.
Preheat a skillet or grill to medium and lightly oil the surface with cooking spray.
Cook the steak for four minutes per side and check the internal temperature with a meat thermometer at its thickest point. Continue cooking until it is sufficiently done. The ideal temperature for rare is 125 degrees Fahrenheit, 130 for medium rare, 135 for medium and 145 for well done.
Remove the steak from the skillet or grill and allow the meat to sit for five minutes before serving.


This cut is located on the outside of the lower back of the animal (with the tenderloin as opposing muscle on the inside). It has relatively little marbling and the color is therefore deep red. The deeper the color, the more flavor you can expect from it.

The sirloin is relatively tender and also tasty – and is suitable for roasting whole in the oven. Overcooking the meat will make it very tough – and remember that the temperature keeps rising after you have removed the steak from the oven.
Keep the layer of fat throughout cooking and cut any visible tendons to avoid the steak curling up on itself.

T-Bone Steak

A favorite among many cooks that includes both of the most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats ,– sirloin on one side and tenderloin on the other – separated by a T-shaped bone.
A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.

The cut should weigh about 600 grams and be about 5 cm thick – making the steak perfect for two people. Because of the thickness and the bone it takes a while to cook.
This hefty piece of tasty meat belongs on the grill or barbecue. The presence of the bone makes it difficult to “connect” properly to the hot surface in a frying pan.
Salt and pepper is all you need. Rub a generous amount of salt into the meat at least half an hour before cooking. The meat on this cut is relatively lean, therefore some cooks baste the steak with a little melted butter just before serving.

Beef Tenderloin

The fillet of beef is located on the inside of the lower back of the animal. It is tender and tasty and can be eaten fried, pickled or as a steak tartare. The membrane and tendon on the long side should be trimmed before serving.

The fillet of beef is low in fat and tender and needs to be salted and peppered for more taste. This is why it is good to wrap it in bacon, fill with blue cheese and serve with rich sauces.
If the meat is allowed to cook for too long it will become dry and tasteless. Fry quickly and finish cooking in the oven at a moderate temperature to a maximum of 54°C. Use a thermometer.


A Brazilian cut that is increasingly popular in western restaurants and in well-stocked butchers and meat stores. It is situated high up on the rump of the animal. It is tender and tasty and is only retrieved from animals of the highest quality.

After cooking, give the meat plenty of time to reach room temperature. Picanha is popular because it is juicy and tasty. For it to be perceived as tender as possible, you should divide it in long slices/steaks by cutting against the muscle fibers.
Dry and rub in a generous amount of salt – most of it will run off in the grill or saucepan. When grilling, be aware that burnt pepper has an unpleasant taste. Better to add pepper when you have taken the meat away from the direct heat.
Do not remove the tasty fat when you prepare picanha, let the guests leave it on the plate. Remember that this cut that sheds a lot of fat while cooking.
Allow to rest before serving.


A tender steak with rich flavours. It can be cut into smaller, equally tasty, steaks.

The rump is preferably roasted in one piece and served warm or cold. Trim the steak before preparation. The roasted piece is so tender so you can treat it like beefsteak or fillet of beef. It works well to grill in slices if it is of high quality.
Lovers of steak tartare speak warmly of using rump that has been hung and thoroughly tenderized for this dish.


This tender, lean meat comes from the inside of the back thigh of the animal. It can be fried quickly in a pan or in the oven but tends to contract and get dull in casseroles. The silverside should be trimmed from connecting tissue before preparation.

Prepare all other ingredients, a thin steak is literally ready in less than a minute and should be headed straight to the guests before it loses taste and texture. Heat the plates beforehand.
The shorter the cooking time, the more tender the result. The pan must be sizzling hot , and the meat must be room temperature when you start.
When making minute steak, make an effort to cut similarly sized and equally thick slices that fit in the pan and simplify cooking and serving. Beat out under plastic foil if necessary.
It is a good idea to oil the meat instead of the pan. Fry each side with haste – with the right kind of heat it is a matter of seconds, not minutes – to get the right surface and a pink and tender meat core.
Minute steak makes excellent fast food. Try cutting in thin slices and eating directly in a noodle soup.


A long and lean thigh muscle that is heavier and harder than other steaks. The outer thigh needs time when cooking and is suitable for casseroles. The meat should be cut straight across the muscle fibers.

Topside is suitable in sauté’s with strong, bold flavoring. The piece has the form of a fan and you should cut it carefully straight across the fibers if the cooking time is short.
The meat is lean and is well served by added fat and smooth (mouth feel, not taste) sauces.


Often used to cook broth as it produces a rich taste and texture. Oxtail works well in casseroles and soups, if you do not mind the ample (and tasty) fat.

Oxtail should be cooked slowly. Calculate at least three hours and be aware that the depth of taste will be even better if the stew is allowed to stand and cool overnight. Make a base of onion, celery and root vegetables. A high fat level – around 10 per cent – and marrow gives a lot of taste.
If oxtail is your only ingredient it might be a good idea to bring it to a swift boil and to pour off the water/fat before starting anew. The amount of fat and the fatty taste can become too much of a good thing…

Thick Flank

Also known as Crown or Rose. This cut is the archetype for a lean, juicy and tasty Sunday steak. Trim it before cooking in the oven. Or boil it tender in a classic French casserole.

Due to the low level of fat and a large amount of connecting tissue, the loin is suitable as pot roast, cooked slowly in high humidity over a long period of time. Serve with a sauce that adds some fat and silky mouthfeel.
You have to tie a thick flank steak; otherwise it breaks into smaller pieces.
When serving, cut the steak against the fibres and equip your guests with suitable knives for meat. Tenderness is not all – it’s about taste, too.

Butcher’s Steak

This V-shaped detail is located deep in the midriff and holds the lungs and diaphragm of the animal in place. It has to work hard and has a rich, delicious meat taste.

Fry or grill quickly applying intensive heat. A Butcher’s Steak in one piece should be cut in two along the large tendon before you fry/grill the flat pieces whole.
Butcher’s Steak must not be cooked through, or it will turn very tough and dry. Aim for rare or medium and give the meat time to rest before serving.
The meat must be cut across the fibers in order to be easy to chew and tasty. It is recommended that you cut thin, appetizing slices for the guests so that you can make sure that the tasty meat is experienced in the right way.
Butcher’s steak is highly appreciated because it has a rich taste that resembles liver (which is said to be because it holds the animal’s intestines in place). Others say that the taste of liver only is detectable if the steak is overcooked.


A piece of the stomach muscle of the animal. It’s a lean and tasty muscle. The flat shape makes it perfect for the grill.

The flank is a tough muscle that benefits from an acidic marinade (without oil) for at least 30 minutes before cooking.
This cut has a flat shape and is very easy to grill or fry. It contracts when cooked. Apply intensive heat and flip after a short period of time.
The temperature must not go further than medium, about 45 C°, or the meat will turn dry and chewy.
Important: Cut the meat straight across the fibers (they are perfectly visible and spread outwards in a fan-shape) and serve in thin, appetizing slices.
Minced flank makes an excellent steak tartare with a nice meat taste. Ask your butcher for advice.


This cut consists of several layers of muscles and fat, all with varying cooking time. What you find in the butcher’s is often the meatiest section of the brisket.

Brisket is a tougher cut than chuck and shoulder and has to boil for at least 3 hours. It is traditionally seasoned with mild flavors such as whole peppercorn, bay leaves and onion, but the brisket absorbs tastes such as wine, soya, ginger etc just as well.
The boiled meat and the exquisite broth work well with racy flavors such as mustard,coo capers and pickled vegetables.


Heart has tasty, fibrous meat with a light taste of iron.

Shred the meat, sear it before boiling and season with onion, tomato, herbs, salt and pepper. Heart can also be fried or grilled over high heat.
The meat is tough. Cut it across the fibers. Smooth, fatty sauces go well with heart.


The clod – with or without the bone remaining – is the front leg of the animal and parts of the chest. It is suitable for boiling. It is a bit leaner and gives a somewhat firmer, grainier casserole meat than chuck. The hard-working meat, the bone and the marrow pack a lot of taste.

A tenderized clod steak can be roasted in the oven slowly at low temperatures. Serve the meat in thin slices, cutting it against the fibers before serving.
Goulash soup can be made from all casserole meat from beef, as long as it is not too lean. Be aware that red paprika pepper is a fresh commodity, which should be newly ground for maximum taste, just like coffee.


Marrow contains 85 per cent fat and has been given cult status in some restaurants, but marrow has always been a deeply appreciated raw material.

Marrow should traditionally be served lukewarm to bring out the smooth and delicate taste. It falls apart at the slightest touch and should preferably be served and eaten straight from the severed bone.
Use the fat and the umami in the marrow to enhance the taste and the texture in casseroles, soups and sauces.

Ox Cheek

Is sometimes served in restaurants with high ambitions and delivers almost as much taste for the money as ox tail. The ox cheek works hard during the lifetime of the animal and has a deep, lovely taste.

Braise slowly and carefully in red wine with garlic and herbs until the meat is tender and juicy. Why not in a cast iron pan in the oven overnight? Or use the pressure cooker.

Beef Tongue

A large, hardworking muscle, which often is sold salted. The raw material is not appealing to the eye, but many appreciate the dense, lean meat.

With tongue you hardly have a choice, it needs to be boiled or braised over a long time (or pressure-cooked).
It is easiest to remove the skin of the tongue when it is still steaming hot. Cut it into thin slices and serve – warm or cold.

Pork Collar

This wonderfully marbled meat can be cooked and enjoyed in many ways: Whole roast, roasted or grilled in slices (with or without the bone) or shredded in casseroles and woks.

Place the collar on the grill until you get some good grill marks, about 5-6 minutes. Turn the temperature down to 325F; pour remaining marinade onto meat, and cook for 20 to 25 more minutes. Cook medium to medium well, being careful to not overcook. The internal meat temperature should be 160F.

Pork Cheeks

This wonderfully marbled meat can be cooked and enjoyed in many ways: Whole roast, roasted or grilled in slices (with or without the bone) or shredded in casseroles and woks.

In the skillet, heat the oil over medium heat. Make sure the pork cheeks are dry and sprinkle them with salt and pepper. Add them to the pan, taking care not to crowd the meat. Cook until the surface is browned on both sides, about 4 minutes per side, flipping only once or twice so as not to disturb browning. Remove with tongs as cheeks are browned; set aside.
In the meantime, preheat oven to 300°F. Add onions, carrots, and celery to pot. Sauté until softened but not brown, about 5 minutes. Add wine, tomato, and rosemary. Bring to a simmer. Add the pork cheeks and stir to coat the meat in the sauce.
Cover the pan and transfer to the oven. Braise until meat is very tender, about 2.5 to 3 hours. Serve with pasta or polenta.

Pork Mince

This wonderfully marbled meat can be cooked and enjoyed in many ways: Whole roast, roasted or grilled in slices (with or without the bone) or shredded in casseroles and woks.

Heat the oil in a large skillet over high heat.
Add the onion, ginger, garlic and chili and cook for 2 minutes.
Add the pork mince and cook for 3 minutes or so until white all over, breaking up the meat with a wooden spoon.
Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised – about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. I like to have shredded iceberg lettuce, cucumber and carrots on the side which is a classic way of making Vietnamese bowls.

Pork Chops

This cut is the same meat as the pork sirloin, but cut in slices and with the bone remaining. A nice pork chop is tender and tasty and can be used for most purposes. Most common is to simply fry the chops in a pan.

Tasty, marbled chops can simply be fried the way they are. If the meat is lean, breading them can add some fat and flavor.
Cut slits in the strip of fat to make the chops maintain their shape even when cooked. Keep in mind that the meat is lean and easily dries out, even when the strip of fat remains.
For an appetizing, seared surface, rub a little oil (not butter) on the chop and fry in a dry, pre-heated pan.
Preferably serve with something sweet, sour and fruity, such as apples in any shape or form.

Pork Sirloin

The row of chops with the bone removed is called pork sirloin. The meat is lean and can be handled in roughly the same way as the tenderloin/fillet of pork. The pork sirloin retains more of its moisture when roasted whole in the oven.

Sear it for a tasty surface, let it rest after cooking and slice immediately before serving. Or fry it in slices – but there is a risk that the result will be dry and uninspiring.


Lard comes from the white fat deposits found in pigs. The fat from the back is quite solid and butchered and sold in chunks. Fat from the pigs abdomen is softer. It is often melted and strained to achieve a smooth, buttery consistency suitable for cooking and as a spread on bread.
Lard consists of about 40 percent saturated fat, which is why it has been considered unhealthy. But attitudes towards these kinds of fats are changing drastically. Lard actually contains less saturated fat, more unsaturated fat and less cholesterol than butter.

Lard is not something you cook, it is something you cook with. The fat from pork brings out the best in other ingredients in your food, in more ways than one:
Fry and deep fry in lard. It can take high temperatures and is easy to handle in a hot skillet. You won’t risk the taste of burnt butter and your food – for example chicken with the skin still on it – turns crisp and tasty on the outside. Lard is suitable for deep frying for the same reasons, it is not smoky and puts a lovely crisp on your food.
Fry your vegetables in lard. Fat from pork and fatty birds (plus salt) is just the right thing to take your vegetables to the next level.
Add lard to lean meat, poultry and game to make it tastier. Insert strips of lard into the meat to compensate for absence of marbling. There are “needles” designed for this purpose. Lean meat in, for example, a steak can be covered with thin layers of lard kept in place with string.

Baby Back Ribs

A cut that’s consists of the backbones left over when cutting out a boneless cutlet row. “Baby” refers to the size of the ribs, not the age of the animal.

As the meat on the baby back ribs is sometimes less tender than other, similar pieces, it is a good idea to boil the entire piece in stock before grilling. Taste-wise, you can generally treat them as spare ribs.

Pork Leg

This tasty cut is what constitutes ham – the boiled, smoked, dried kind that often ends up on a slice of bread.

Cook it in one delicious piece in the oven. Use a thermometer. The lean meat quickly dries out if it is allowed to reach temperatures over 67°C.
A skilled butcher can divide the ham into smaller pieces: Roast beef, loin and “schnitzel piece” (inner thigh and outer thigh). Beaten and flattened out, the meat is perfect for schnitzels.

Pork Knuckle

There is more meat on the pig’s front shank and this is the part that is usually – but not always – called the knuckle of pork. Some find pork knuckle uninviting, but in Germany it is a widely appreciated, especially roasted.

Roast or grill – with care – the knuckle in one piece and serve it with a variety of accessories, such as sauerkraut and other charcuteries. Ideally, prepare the knuckle a day in advance and let it rest in its own juice.
Pork knuckle is suitable for everything from German to Mexican recipes and, not least, Asian seasoning. If the rind is prepared crispy (in the oven), it can also be eaten.
Split pea soup is a delicacy prepared the Swedish way using pork knuckle with the bone remaining inside.

Pork Belly

This cut is often salted and sliced. Smoked it becomes bacon. The fat content is about 90 percent.
Pork belly is popular in China and Korea. It is also one of the base ingredients in the French “Choucroute garnie” and Germany’s “Schlachtplatte”.

Whole pieces of pork belly have a long shelf life, which means that you can invest in a larger piece of high quality for your kitchen. You then have an ingredient and taste enhancer that you can shape and use in many different ways.
Experiment with bacon, pork belly, lardon and pancetta. When French pork belly, lardon, is chopped, the pieces are called lardons. The Italian version, pancetta, is air-dried and especially tasty. Sweet, hot and sour kitchens from Asia also go well with pork belly in all its forms.
Fresh pork belly can be boiled and then grilled. Or salted and spiced and boiled. Crispy rind is a delicacy and a perfect snack. Whole roasted, crispy pork belly is a popular dish in many outstanding kitchens.

Spare Ribs- Thin

Thin spareribs come from the rear area of the chest and give the best result on the grill or in the oven.

The cooking time for thin spareribs is short and the meat is not very tender. It can be pre-boiled in a tasty stock to produce wonderful, soft meat that falls apart in your mouth.
Spareribs are often sweetened and seasoned with honey, but become even better with sweet and sour seasoning. Honey, lemon and orange juice, for example.

Spare Ribs- Thick

Tender, dense and fat meat that absorbs richer, preferably sweet, tastes. Grill or roast in the oven and eat warm or cold.

Marinade without oil and indirect heat under a lid is the preferred choice when grilling. To achieve tasty, tender meat, the spareribs can be pre-boiled in broth before they are placed on the grill.
Slow cooking on low heat produces a nice result. Round it all off with high temperature searing to achieve a crispy and tasty surface.
If you brush with a sugary glaze, it should be done when the meat is not directly exposed to heat.

Pork Shoulder

This tasty meat from the front part can be cut in a variety of different ways resulting in different steaks. All of these can be cooked tender and then quickly fried for a tasty surface. This affordable meat is also suitable for being diced for use in a wok.

The sweetness in the meat thrives with sweet and sour sauces, marinades and accessories. As a steak, the shoulder should be prepared in a moist heat.
“Pulled pork” is usually prepared from “pork butt” or “boston butt”, from the upper part of the shoulder and blade. The whole piece is cooked at very low heat in a pot in the oven. The result is tender, tasty, thready meat.

Pork Fillet

One of the most tender and delicious parts of the pork. It is easy to slice and portion due to its even size.

Prepare pork fillet with great care, the meat is very lean and quickly turns dry and uninspiring. An internal temperature of 65°C is enough. During grilling, the fillet should initially be exposed to high heat for a short while, and then the cooking finished at a low heat.
Most cream sauces suit the mild taste of the pork fillet.

Minced Lamb

Mince from lamb tastes great due to the high level of fat, and it produces a touch of the Mediterranean to dishes such as moussaka and spicy mince skewers.

Make meatballs, meat patties, mince skewers, pies, meatloaf, sauce Bolognese, pasties, sausage etc. Season with Mediterranean herbs, cinnamon, sumac, garlic, lemon, cumin, fresh coriander, curry, garam masala, paprika, chilli, ginger, carnation, anchovies, etc

Lamb Fillet

The neck fillet on a lamb is a tasty and tender cut. Preferably cooked whole before slicing and serving.

Lamb meat comes from young animals and is a fresh commodity. A lamb fillet, fried or grilled fresh and allowed to rest before being served with a pink interior, is a delicacy and hard to beat. Take it to the highest level with red wine, white wine, thyme, rosemary, beans, garlic and a variety of potatoes.
Use a thermometer and be very picky about getting the right temperature for the best result.

Lamb Chops

When you cut up a whole loin of lamb along its length you get lamb chops. These cuts of meat are relatively small and are therefore usually left intact and “double” (the equivalent cut from a pig, a pork chop, is split down the middle). Hence the pretty, symmetrical shape

Don’t remove fat from the chops before cooking them. The fat provides lots of flavor and your guests can take care of removing it on their plates.
Cook the chops by applying intensive heat in a pan or on a grill for a short time. You want the surface to be properly seared, but without the delicate meat being cooked through. Let the last stage of cooking take place with residual heat in a warm oven – or even in a warm spot on your stove. Use a thermometer.

Lamb Racks

Are grilled whole or as chops and consists of the front part of the rack. The tender, fine meat easily gets dry and should be pink inside

A splash of oil, some pepper, some salt and a quick, but intense round in the pan or on the grill – nothing more is needed. Or grill the whole piece in the oven to an internal temperature of 54° centigrade.
Use a thermometer and make sure that the meat is not cooked dry. Keep in mind that the internal temperature keeps rising even after you have removed the meat from the heat.
Try to replace the potatoes as accessory with, for example, polenta.

Whole Loin

Can be roasted whole in the oven or cut into lamb chops if the rack is cut lengthwise. The meat is encapsulated in flavoring fat and bone and becomes most tasty with short preparation. It should be served pink inside.

This large cut with plenty of bone will take a little time to heat up. Take it out of the fridge at least two hours before cooking.
Sear the loin to give it a tasty surface. Then use a thermometer and let it reach perfect temperature in a warm oven.
If preparing cutlets or chops, subject them to high heat for a very short period of time. They probably don’t have to spend any time in the oven to reach the right internal temperature, a warm place close to your stove will probably suffice.

Loin Fillet

These cuts come from each side of the deboned lamb rack. The meat is tender and delicious – but thin slices are easily overcooked and become dry.

The tender, fine meat of the fillet is lean and it is better to fry them than to grill them. Keep in mind that they are so small that the cooking time is a matter of seconds rather than minutes.
Creamy gratins are a good method to enhance the delicious, but lean taste of the meat by adding more fat.
If preparing cutlets or chops, subject them to high heat for a very short period of time. They probably don’t have to spend any time in the oven to reach the right internal temperature, a warm place close to your stove will probably suffice.

Lamb Silverside

Tender meat that is suitable for schnitzel and roulades. It can also substitute with the sirloin or chump.

The lamb silverside is very tender, but also very sensitive to heat. Fry with care or place it on the barbeque – but then you should accompany the meat with juicy vegetables and sauces.
The center must be pink so as not to get dry. Use a thermometer.

Lamb Legs

Or “leg steaks”. The leg consists of the largest muscles on the back leg and can be cut with or without the shank and chump and with or without the bone.

Leg of lamb can be roasted whole in the oven at low temperatures with or without the bone.
Choose a leg with a layer of fat. The fat on the outside is probably more important to the taste than the bone inside, as the heat reaches the middle of the steak last. Let it rest properly for a while before serving.
Cut the pink, juicy meat across the fibres.
You don’t need the butcher’s help to divide the muscles on the leg into three tasty, tender cuts. Very carefully cut the meat loose from the bone with a pointed knife. All that is needed are a few slices starting in the narrow end of the steak. The meat that detaches will fall in three different sized parts by itself. Roast according to all the rules, slice, serve and enjoy.
The leg steaks tend to lose their shape and risk turning into “chunks” of tough meat if cooked on one side at a time. They are better of in a casserole. They are a perfect – and actually tastier – replacement for the leg steaks of veal that make a traditional “Osso buco”.

Lamb Kidney

A delicacy that tastes wonderful when barbequed and is at its best when combined with intensive flavors.

Fry in butter and burn off with brandy and Madeira. Onion, bacon, mustard, capers and black pepper are also accessories that add the right flavors.
Not only the tastes should be balanced. When cooking and presenting organ meats it is more important than ever to create a dish with colorful components with different textures and mouth-feel.

Lamb Liver

Surface grilling gives lamb liver an extra wonderful taste and an appetizing texture. A gridiron facilitates the handling over the grill.

Fry or grill at high heat to achieve a tasty surface and balance with strong taste enhancers such as onion, capers, lemon and mustard.
In a liver casserole it is important that ingredients like onion and pork belly/bacon get a proper, caramelized and tasty surface. These flavors make all the difference for the end result.

Lamb Shank

Cook the whole shank in the oven until the meat falls off the bone. The shank can also be grilled after cooking, to get a tasty surface.

This cut is rich in collagen and fat, hence a lot of flavor. The best way to cook the meat is slowly and at low temperatures, resulting in very smooth and tender, very tasty dark meat.
Cook at 150° centigrade or less.
Simply using salt, olive oil, pepper, garlic and a dash of wine can enhance the rich taste of the shank. Or you can match the raw material with highly aromatic spices from the Orient, such as cinnamon and ginger.

Lamb Shoulder

The front of the lamb contains strong meat with a high level of fat that you can prepare with or without the bone to make rich casseroles. If you remove the bone, the piece that is left can be filled with spices and be tied up to a steak that you slow cook in the oven at a low temperature.

When cooked on low heat lamb shoulder results in tasty meat that melts in your mouth.
If cooking a stew, remove as much foam as possible at the start. The tasty gravy works especially well when combining spices that are common around the Mediterranean, in North Africa and in India.
Slow cooking give the most reliable result, but with correct handling – for example marinating and indirect heat at the hands of a skilled cook – these cuts can be grilled as well.

Lamb Brisket

Breast of lamb is often ground to mince, but it can be filled with spices if the bone is removed. It is then tied up to a roll, which is cooked on a low heat, then roasted in the oven and served in slices.

The brisket with the bones removed is prepared much like a “Swiss roll”. The roll is filled with mediterranean spices – or any other spices that go well with lamb. Tie up the roll with string and cook in the oven at low temperatures for a long time. Cut the rolled up breast of lamb in pretty slices and serve with tasty accompaniments.
Their perfect size and high level of fat make lamb spareribs perfect for the barbeque. You can pre-boil them in a tasty bouillon to get a tender, juicier meat.


A goat, of course, is neither a cut of meat nor a lamb – but we feel it belongs here since it is a close relative. The most important thing to know about meat from a goat is that it should in most cases NOT be cooked the way you cook lamb, see below.
The domesticated goat has plenty of near relatives in the wild

To boost flavors – and because it feels like a feast – you can sear the meat rapidly after boiling or braising it.
The taste is reminiscent of herbs and goes well with thyme. And with powerful Indian and Oriental spices. Tagine and curry are typical dishes where goat is popular.
Try marinating the meat in wine or yogurt before cooking.
Only very young animals – kids that have suckled and had little time to eat grass – can be treated like lamb. Since goats (the females, that is) are kept for breeding and milk production, a small goat or “kid” at your butchers is almost always a young billy-goat. Aim for an inner temperature of 58°C.

Veal Minced

Ordinary veal mince is used for veal patties and quenelles. Mince for veal burger should be leaner and ground two to three times, often from veal steaks.

Veal mince has a mild taste and is lean (especially if it is made from one of the veal steaks) and needs added fat, for example cream. Chill the mince before mixing with seasoning so that the batter keeps its ground structure and does not become dense and dull.

Veal Chuck

In some countries there has been an upsurge of public opinion against slaughtering such young animals. Lack of popularity is also driven by price because of the high cost of breeding young animals only for their meat.

The fine, mild tastes in chuck from veal (many chefs think that veal delivers too little taste to be worth the relatively high price) is suitable for more careful seasoning than chuck of beef. Classic home cooking recipes often suggest mild flavors: Creamy sauces and low-key spices such as dill, sage and white pepper.

Veal Neck And Clod

These pieces have a longer cooking time than other cuts of the veal, but they deliver more taste. They are excellent for casseroles and ragous ,thanks to the wonderful flavors and smooth mouth-feel from the collagen, fat, bone and marrow.

You can cut clod without the bone in slices to cook piccata, even if the recipe traditionally is made with the veal tenderloin.
This meat is relatively rich in collagen and fat and is therefore often used for minced veal.
All meat from this part of the animal – which is still milder and more tender than beef – is suitable for stews.

Veal Rib-Eye

The finest, most tender part of the front of the veal. It is marbled and excellent to grill or fry, preferably with the bone included. Do not overcook as it quickly goes dry.

This raw material deserves to be prepared simply and carefully. This cut can be grilled and fried just like ribeye from beef, but the fat content is low and the meat must not be overcooked to a dry, grainy, and anything but succulent texture.
The internal temperature should not be allowed to climb further than 56°C.

Veal Chops

Veal chops have a wonderful taste and texture. They must be prepared carefully so as not to dry out the meat. An entire cutlet row is called a veal rack. You can stuff it and roast it whole in the oven.

Crispy fried, tender chops are suitable for a juicy mix of tomatoes and vegetables with Italian seasoning. Salt, white pepper and butter and/or olive oil is the only seasoning needed in the frying pan
You can prepare the chops on the grill – but you will miss out on the added fat from the frying pan, which goes well with the lean meat (there is a tasty reason why italian chefs like to bread and fry this cut).

Veal Sirloin

The trimmed sirloin is one of the most tender cuts of veal. When you roast it in one piece in the oven you can cut elegant, equally sized pieces. You can also fry it in slices.

You can fry the sirloin in thin slices as a luxury version of schnitzel – Wiener Schnitzel – but the lean meat goes dry very quickly when overheated.

Veal Rack

The rack is the spine of the calf with the fillet and the row of cutlets all in the same cut.

Veal rack is lean and a common recommendation is to stuff it before preparation. Pay much attention to the internal temperature when you cook it.
The presentation can be very effectful if you serve the cut pieces back in their place on the decorative rack.

Veal Tenderloin

The most tender and finest cut of veal. Roast it in one piece, as portion size medallions, or beat it out into piccata.

Fry carefully or the meat will go dry. If you insist on putting it on the barbeque, wrap the fillet in bacon or lard.

Veal Rumb

A nice steak, which also can be cut in trimmed medallions and fried in slices.

Can be served cold as thin slices, just like rump from beef.

Veal Silverside

Is also called the schnitzel piece and can be used in various ways, especially for dishes that require thin slices of tender, fine veal meat.

Thinly sliced inner thigh of veal equals the minute steak of beef. It can be braised to roulades with a mild seasoning.
An entire piece of veal inner thigh is suitable for cooking “sous vide” in vacuum to preserve the mild taste and the juiciness of the meat. Fry before serving to get a tasty surface.

Veal Topside

A classic veal steak with the outer thigh and the roll as one piece. It might also be referred to as “veal fricandeau”.

Roast the whole piece carefully in the oven or retain the juiciness by preparing it in vacuum and at low temperatures.
If you are going to fry the meat, you first need to beat it to a flat shape. Or cut suitable chunks for a stew or make veal mince.

Veal Crown

This is the best of veal steak. It is lean and becomes very juicy if cooked slowly in the oven. Can also be sliced to make roulades and schnitzel.

Remove the thick tendon to prevent the steak from losing its pretty shape while cooking. Use a thermometer and make sure that the meat does not dry up.
Beaten, flattened loin makes a suitable schnitzel, which doesn’t need more seasoning than salt, pepper and lemon.

Veal Liver

Has a milder taste than beef liver. The lighter it is, the more tender and milder the taste. Fry it carefully to get a pink center, otherwise it becomes rubbery.

Veal liver has milder flavors than liver from a grown animal. It is delicious when fried in thin slices – but the surface must be properly seared to give intense flavors in contrast to the pink, mild and tender center.
Veal liver is a delicacy prepared together with the likes of bacon, onion, capers, parsley and apple.
Veal liver can also be made into a stew.

Veal Kidney

The traditional use is in a good old-fashioned hash, but there are more exciting things you can do with veal kidney.

Fry, grill or braise. Whole or cut. The taste of veal kidney is enhanced with butter, mushroom, mustard and flambée in brandy

Veal Shin

The front shank of veal is traditionally used for veal brawn and “a la daube” (stew cooked meat) as the high content of collagen of the meat gives a gelatinizing effect.

Sliced back shank from veal is the basic ingredient in a classic ossobuco alla milanese. The classical and powerful flavors in this dish go well with the tender (after cooking) and lean meat.
The shank can also be roasted whole in the oven – and reused afterwards to create a broth of veal.

Veal Brisket

Can be available with or without the bone and needs to be prepared over a long time as it contains muscles with varying hardness. It can also be roasted slowly on low heat in the oven, and braised to make veal roulades.

If you are not using the fatty meat for a rich stew, you can use this flat cut to form a “roll” filled with flavors and cooked in the oven. Fill the brisket roll with typical, juicy, aromatic, sweet, sour and salt seasoning from the Italian kitchen. Slow roast in the oven on low heat.

Veal Sweetbread

This “cut” is actually a gland located in the throat and/or belly of suckling calves and is regarded as a delicacy. It is fried in slices and can also be prepared in a creamy stew. The texture is soft and it has a milky taste.

Creamed or breaded sweetbread is a classic appetizer, which should be served in small portions. Trim the sweetbread carefully from membranes.
Presentation is of great importance. Fried and/or breaded sweetbread should have a beautiful, golden surface. It should be well done, but juicy.
You can also serve sweetbread as an accessory to other cuts of veal.


A chicken (Gallus gallus domesticus) is a kind of domesticated bird. It is raised in many places for its meat and eggs. They are usually kept by humans as livestock. … Like other female birds, hens lay eggs.

First, rub the chicken with a little olive oil (1 teaspoon should do the trick for a pound or so), salt and pepper.
Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
Finally (and this is important) let the chicken rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out, resulting in a flavorless, rubbery mass. When it comes to a juicy chicken breast, patience is a virtue.

Corn-Fed Chicken

Usually the same breed as all other chicken, but bred on corn, which produces are appetizing color and taste. The taste is also found in the layer of fat under the skin ,don’t remove it.

To achieve a perfect result and beautiful, crispy skin, always dry the chicken carefully before preparation. The dryer, the better. The skin of the chicken can take large amounts of salt.
Don’t complicate things, a corn chicken is already full of mild, fine tastes. Grill or whole roast in the oven. Be generous with taste enhancers when you roast a whole chicken – most of it drips away. A good idea is to insert salt, black pepper, garlic and other spices under the skin.
A disadvantage with a whole roast chicken is that the different parts are ready at different times. The meat on the chicken breast will be turning dry at 65°C, while the chicken legs can take up to 70°C.

Spring Chicken

A portion size chicken that is available in the spring.

Smaller than a common chicken, a spring chicken is usually found in stores in… spring.
Allow for the spring chicken to become one of a few, unadulterated tastes, which all are allowed to shine on the plate. It is portion size and becomes a beautiful part of the composition. You can stuff this small chicken with chicken mince, nuts, spices, gravy, celery, cream, etc, before you cook it.

Chicken Wings

A piece of the chicken that deserves more attention than what it gets in many countries.

Due to its shape and size crispy, crunchy chicken wings are preferred as “finger food”. Fry, grill or deep fry to achieve an appetizing, golden surface. Do not hold back on salt and spices.

Chicken Legs

Chicken Legs are where most of the dark meat on a chicken comes from — the legs are all dark meat. Many people avoid dark meat because it has a higher fat content than white meat.

Preheat oven to 325°. Place chicken in an 13×9″ baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).
Roast chicken, rotating pan once, until meat is almost falling off the bone, 75–90 minutes. Let chicken cool in pan 10 minutes, then serve with bread.

Free Range Eggs

Free-range eggs are eggs produced from birds that may be permitted outdoors. The term “free-range” may be used differently depending on the country and the relevant laws, and is not regulated in many areas.

During its relatively long lifetime a hen has had opportunity to develop deep flavors. The meat needs to be boiled for a long time, any other cooking method is hard to consider.
A grown up bird must boil for one and a half to two hours. If possible, let it simmer gently. This way the meat will turn out more moist and tender.
Add a few root vegetables, which you sieve off at the end of the cooking. Keep the broth. It can be even tastier than chicken broth and can form the basis for soups, casseroles and sauces. Freeze it if you want it to keep for long.
After slow boiling you can pick the meat from the bones with your fingers. You can pull it apart – a bit like pulled pork – and use it in any number of dishes. Mild flavors and juicy and/or added fat is recommended.

Chicken Drumsticks

Chicken Drumsticks are located at the lower joint of the leg of a chicken.

In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika. Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken.

Chicken Breast

The largest piece – and the most tender and whitest part of the chicken.

The strength of chicken is that it is mild and – literally – absorbs all the tastes in the world. Vary chicken breast by fetching inspiration and spices from one or more of the world’s different kitchens.
Add fat to the tasty but lean fillet meat, by wrapping in air-dried ham, for example. Or cut open and fill with a tasty – preferably fatty and juicy – filling.
The meat on the breast is more sensitive to high temperatures than the meat on the legs.
Don’t try to grill/fry chicken breast all the way to completion, because then the temperature will climb so high that everything except the absolute core will turn dry. A better idea is to brown it on high heat and then to let it cock in an oven at a more modest temperature. This gives the breast time to cook through without turning the outer layers into a dry, rubbery mass.
For food safety reasons the recommended temperature for chicken is 71°, but breast of chicken is cooked and ready to eat already at 65° (the legs can take 70°). Don’t wing it, use a thermometer.
It is less tricky to cook the breast separately from other parts of the chicken – and preferably with some sort of added fat.

Chicken Tight Fillet

The upper thigh muscle without the bone. A juicy, dark meat that suits most purposes.

This is the most tender and tasty meat on the entire chicken. It is also more forgiving than the fillet. For example, it works better as portioned meat for the wok. The shape is also perfect for wrapping a filling.
The meat from the thigh can take 70°C, while the lean, white meat on the breast starts turning dry at 65°C.

Bresse Chicken

In France considered as the most delicious of all chickens. It lives a relatively long and free life and has time to develop an extraordinary character and taste. Some people would say it resembles game.

This is a big animal with powerful muscles. The challenge lies in not cooking the meat too far, which will make it turn dry and tough (even when you get it just right, the meat is tougher than on your every day chicken).
This is an unbeatable raw material that should not be eclipsed by other ingredients and spices. After you have emptied a Bresse chicken, the inside should be rubbed with lemon to remove any taste left by the intestines.

Chicken Liver

An undervalued part of the chicken that is delicious and easy to cook.

Chicken liver has a milder taste than liver from larger animals, but it thrives in the same sour and savory tastes as other offal. And, with marjoram, soya and sour crème fraiche.
The liver must be cooked through – but not too long or it will turn dry and “grainy”.
Finely chopped chicken liver and celery can be used as flavoring in sauce Bolognese.

Chicken Gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs, earthworms, some gastropods, some fish, and some crustaceans.

After thoroughly washing the chicken gizzards, place the gizzards in a pot with onions celery, bay leaves, thyme and smashed garlic and then salt to taste.
Add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 1 ½ – 2 hours or more depending on preference. You may have to add more water, if needed, to keep the gizzards covered.
Drain gizzards in a colander, pick out or remove celery, bay leaves and onion. Reserve the broth or freeze for later use. Then on a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
When ready to fry, dredge the gizzards in the egg mixture, then on the flour mixture, shaking any excess flour. You may use a ziplock bag for this process. Set aside for about 15 minutes.
Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add gizzards .

Chicken Neck

Chicken necks with muscle meat. Contains relatively soft bone and is therefore suitable for low experienced BARF eating pets.

Chicken Necks can be roasted right in the pan with the bird, making sure they sure they are whole. Or, they can be roasted separately in an inch or two (3 to 6 cm) of water. When the water is gone, add some more, cook a bit more, then pour that water off into the pot in which you will eventually make the gravy. Then deglaze the pan you roasted the neck in and add that deglazing liquid to the gravy pot. Discard the necks afterward.
You can also just boil the neck in a separate pot of water, then discard the neck and use that stock for your gravy. Strain the stock through a very fine sieve first before using.

Chicken Bones

The leftovers when other pieces have been removed and served up.

Obviously, you are not actually preparing the bones for eating, but some of the most delicious soups in world kitchens are based on broth boiled from this “cut”.
Help the flavors develop with appropriate vegetables for soup – such as leeks and carrots – and mild seasoning. The water should boil but not violently. A good idea is to leave the lid on and let the broth cool and develop overnight. Strain and reduce the following day.
If you don’t have the time for this procedure it is perfectly all right to freeze the bones. Use as much as possible of this raw material to get as much flavor as possible.

Chicken Feet

Chicken Feet. The foot of the bird contains only part of the ankle bones. No bird has more than four toes except chickens of the Dorking, Faverolle, Houden, Sultan, and Non-bearded Silkie Bantams, all of which have five toes.

Start by clipping the nails off of the feet.
To a large bowl, add the feet, and rinse them thoroughly in cold water.
Next, add the feet to a medium sized pot, add the soy sauce, garlic, salt, and cover them with water.
Bring the pot to a boil, then reduce the heat to low and cook for about 2 1/2 hours. Remove the feet to another bowl, let cool, and place in the refrigerator overnight.
The following day, remove the feet, and pour out any excess water.
To a medium sized pot, on low heat, add in the oil. Then after a few minutes add in the chicken feet. Slow cook them for about 15 minutes on low heat to continue to cook them. After about 15 minutes, remove them with a slotted spoon or spider, to a paper towel lined sheet pan to let any excess oil drain off.
Preheat your oven to 325 degrees.
To a sheet pan, add the parchment paper to cover. Add the chicken feet and sprinkle your favorite barbecue seasoning all over the feet. Stir around so that all of the chicken feet are covered with seasoning.
Place them into the oven, and slow roast until they are nice and crispy, about 45 minutes to a hour. Every oven is a bit different so keep an eye on them until they are nice and dark golden brown and crispy.


A bit older and tastier than regular chicken. Most commonly found in higher end restaurants.

A cockerel has had a little more time to grow and to develop meat with more flavor add character than ordinary chicken.
The meat is mild and can be combined with spices from all over the world, but raw material of this caliber deserves more gentle treatment. Highlight the chicken’s own characteristics with more subtle spices, tarragon for example.


Not always available in stores, partly because of modern chicken breeding, but also due to low demand.

Rooster and hen are suitable for the same sort of casseroles. All cuts on these grown birds are larger than on a chicken and therefore you must cook them until the meat falls of the bone. It should take about 2 hours. Reduce and use the tasty broth left in the pot. You should also make a tasty and useful broth from the bones you may have separated from the meat.
Use the same kind of wine – but not necessarily the same price tag – in the pot and in the glasses. A Pinot Noir from Burgundy or a Cote du Rhone is a good bet. Blue grapes, for example Shiraz/Syrah, will result in a less attractive color.
Avoid oaked wines (in all cooking). They tend to turn bitter after boiling. Excessive tannines (for example in a young Cabernet Sauvignon) can result in unwanted, sharp flavors.


A bird with excellent, lean meat, but which is more often than not filled with a rich stuffing and allowed to cook dry in the oven.

If you stuff an entire turkey and cook it in the oven it will, inevitably, be a dry affair when cooked through. The trick is NOT to fill the entire cavity with stuffing, allowing heat from the oven to cook the bird from the inside.
The meat on the turkey breast starts turning dry at 65°C/150°F, the legs can take a lot more, up to 80°C/175°F.

Turkey Fillet

Fine, lean and tender meat that can be used for most purposes. However, overcooking will result in dry, dull meat.

This lean and tender meat is done – and will immediately start turning dry – at a temperature of only 65°C. If you are cooking this cut in the oven, don’t forget that the inner temperature will keep on rising even after you have removed it from the heat.
The breast fillet of the turkey works well in a wok – not the least because the frying oil and the tasty juices in the wok are a good match for the dryness in the meat.


A fatty bird with an abundance of taste. It has a ‘party special’ appeal that chicken lacks – but it is easy to get the cooking wrong.

To increase your chances for a tasty, crispy skin, the duck should be completely dry when you start cooking. Preferably let it stay uncovered on a grid in the refrigerator to make the skin dry out a little.
For the right, crispy result the fat has to met away during cooking, for example by having the duck on a spit or on a grill. Keep the tasty fat for frying and preserving other foods.
The inner temperature at the thickest section should not rise above 60° centigrade. Leave the duck to rest for a while so that the heat has time to cook the bones.

Duck Leg Confit

Duck confit is considered one of the finest French dishes. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.

Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.

Duck Breast

The finest cut on the duck. They are delicious if correctly prepared , as well as beautiful on the plate.

Duck breast loses its juiciness if you cook it past medium rare. The inner temperature should reach no more than 60°C after it has been taken from the heat and left to rest.
The key to a perfect duck breast is to achieve a crispy skin. Cut a decorative square pattern on the skin side so that salt and spices can penetrate. Fry the duck breast with the skin side downwards in a hot pan without fat. The fat from the duck itself will immediately trickle out. Flip the fillets just before putting them in the oven for the final stage of cooking. The end result will be a crispy and beautiful skin.

Smoked Duck Breast

Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up.

Place in the fridge and let the duck marinate for 4 hours. Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Place the duck breast on a smoker rack. Smoke the duck for around 2 1/2 – 3 hours or until the internal temperature of the meat reaches 150F.


A solid piece of meat, which resembles fillet of beef, but is considerably leaner.

The tasty, tender, lean meat requires careful handling and added fat in order not to become dull during preparation.
Aim for an inner temperature of about 58°C.


A big bird that weighs many kilos. It deserves more attention and a more widespread reputation than it has today.

The legs and wings on a goose are wiry and tough. The meat becomes more appetizing if cut into smaller pieces and slices.
There is a considerable difference in the time taken for breast and wings to cook through. Aim for 70°C for the legs and 65°C for breasts. It is important to give the bird plenty of time to rest after cooking. Don’t forget that the inner temperature will continue to rise corresponding to about 4% of the oven temperature.
Goose is a fatty food, but you can balance this on the plate by avoiding greasy, fried accompaniments.

Horse Meat

Horse meat has a slightly sweet taste reminiscent of a combination of beef and venison. Meat from younger horses tends to be lighter in color, while older horses produce richer color and flavor, as with most mammals. Horse meat is usually very lean.

The meat of the horse has the same look and the same taste as beef; if cooked well, it is difficult to tell the difference. Generally, when serving this meat, it is important to hang it for 36 hours, and then marinade in vinegar and white rum, with oil, finely chopped onion, salt, pepper and a clove of garlic.

Donkey Meat

In many areas donkeys are not sold for their meat. … On the other hand, donkey meat can be considered a good alternative in red meat consumption, being a dietary meat. Donkey meat is in fact characterized by low fat, low cholesterol content, a favourable fatty acid profile and is rich in iron.

Saute’ the chopped vegetables in olive oil and add minced pancetta. Add the meat and brown on all sides. Simmer with red wine, add tomato sauce and cook for at least five hours on a very low flame. If the juice dries, add broth or hot water with laurel and spices.

Boneless Quail

The meat is richer in flavour than Chicken but comparatively mild for a game species and because of their size.
Quail is ideal for quick or slow cooking where you want to impart that special gamey taste.
Expertly boned Quails are perfect as a starter or as a deliciously tender Mains treat when stuffed.

Pre-heat oven to 350°F. Heat a sauté pan over medium-high heat with enough olive oil to coat the bottom. Season the quail then sear them in the pan until browned on both sides, about 3-4 minutes per side. Place quail in the oven and roast until cooked through and juices run clear, about 10 – 15 minutes.
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!


The smallest game bird. Quail are 16-18 centimeters long and have speckled plumage in brown, black and white. The male has dark stripes on its face.
European quail are found in arable land and fields. They fly south in the winter.
Quail are an appreciated bird for eating and are kept in cages, particularly for their tiny and popular eggs. The meat is quite light and similar to chicken, but with a proper gamey flavor.

Quail are delicious braised; brown it in a pan and then simmer under a lid in a little liquid. Or make a stew with added fat and flavor from smoked bacon for example.
Grilled quail: Slice the quail along the back and place in a dish, breast side up. Pour olive oil and lemon juice over the top and add salt, pepper and chopped herbs. Leave to rest in the fridge for an hour. Grill the quail for about 8-10 minutes until golden brown. Brush with a little honey and return to the grill for a few more minutes.
Roast in the oven at 170-180°C to an internal temperature of 70°C. Remember to add enough extra fat. The basics when roasting whole birds:
Remove the giblets. Save the liver, heart and gizzard (e.g. for the sauce).
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!


This impressive bird is related to the peacock and is also known as the ring-necked pheasant. They originate in Asia and were introduced to the rest of the world as a game bird.
The cock pheasant is easily recognizable by its beautiful copper-brown color, greenish black throat and red cheek patches. The coloring of the hen, the female, is more subtle. It eats everything from seeds, leaves and fruit to small animals and worms.
Pheasant meat is relatively easy to handle for beginners at cooking wild fowl. The light meat has a mild flavor that works well slow cooked.

Make a stew and the meat will be wonderfully tender: Take out the pheasant. Chop onion and garlic and dice carrot and celeriac. Brown the whole pheasant with spicy sausages in a cast iron casserole dish. Add the vegetables, white wine, tomatoes and spices and simmer for an hour on a low heat, first with a lid and then without. Add beans, leek and lemon zest and simmer for 5 minutes.
Roast the pheasant whole in the oven: Cook at 170-180°C to an internal temperature of 70°C. Estimate about an hour. Cover the flesh of the meat with fat in one form or other.
The basics when roasting whole birds:
Remove the giblets. Save the liver, heart and gizzard (e.g. for the sauce).
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!


Wood pigeon is a very adaptable bird, you’ll find it in the countryside and in cities. The only place you won’t find them is in the mountains, and their characteristic cooing can be heard for miles.
Pigeons eat everything, such as grain, seeds, small animals and snails, but they especially like peas. This is why wood pigeon are often hunted in the vicinity of pea fields, which attract them.
The meat is relatively dark, with a quite mild flavor. Like all wild game, the taste varies depending on the season and what the bird has been eating.
Pigeons as food are wild and farmed. In both cases, the game flavor is quite intense.

Traditionally pigeon is served with light, elegant flavors: pears, grapes, Chablis, etc.
Fry pigeon breast and partner the mild game flavor with pears and port: Brown the pigeon breast in plenty of butter with garlic and sprigs of thyme. Put the meat in an ovenproof dish and bake in the oven at 150°C until the internal temperature reaches 52-54°C. Leave the pigeon to rest and serve with grilled pears and port wine sauce with star anise and balsamic vinegar.
Roast the pigeon whole in the oven at 170-180°C to an internal temperature of 70°C. Cover the flesh of the meat with fat in one form or other. The basics when roasting whole birds:
Remove the giblets. Save the liver, heart and gizzard (e.g. for the sauce).
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!
In France pigeon is often turned into a confit, cooked in fat, to do justice to the mild and delicious – but lean – meat.

Gozo Sausage

Gozo Sausages are made out of shoulder Maltese pork for best taste and quality. The meat is seasoned with a blend of traditional herbs and spices and air-dried in controlled chambers to mature slowly for added flavour. … It can be savoured with Gozitan-grown fennel and white wine or spiced with chilli.


Italian sausage (salsiccia in Italian) most often refers to a style of pork sausage . The sausage is often noted for being seasoned with fennel as the primary seasoning.


Venison may be eaten as steaks, tenderloin, roasts,sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.

Wild Boar

The wild boar sausage is typical Tuscan cold cut, produced with accurately selected and degreased wild boar meat and a portion of pork. … To produce the Wild Boar Sausage the meat is ground rather thin, then, salt and a mixture of spices, like pepper and garlic are added.

Apple Pork Sausage

Pork-Apple Sausage. Made of pork, apples, onion and savory spices like sage and fennel.

Paprika Pork Sausage

A generous amount of Hungarian Paprika makes this Pork with Paprika, Mushrooms, and Sour Cream flavorful and slightly spicy.

Gozo Salami

Gozo salami is made out of shoulder Maltese pork for best taste and quality. The meat is seasoned with a blend of traditional herbs and spices and air-dried in controlled chambers to mature slowly for added flavour. … It can be savoured with Gozitan-grown fennel and white wine or spiced with chilli.

Smoked Sausage Pork

Smoked Sausages are made with ground meat mixed with fat, salt, and other seasonings (some also contain preservatives and/or fillers). This mixture is usually stuffed into a casing, although some fresh sausage is sold as “bulk” or formed into patties.

Smoked sausages are either cooked first and then smoked, or cooked as they are smoked. Examples of cooked sausage include andouille, bauerwurst and kielbasa. Because smoked sausages are already cooked, they can usually be eaten cold unless otherwise directed on their packaging.

Picnic Ham

This wonderfully meat can be cooked and enjoyed in many ways: Whole roast, roasted or grilled in slices (with or without the bone) or shredded in casseroles and woks.


An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Streaky Bacon

Streaky bacon comes from the pork belly. It has long alternating layers of fat and muscle running parallel to the rind.

Back Bacon

Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.

Smoked Pork Shanks

The pork shank is the front forearm of the pig. This cut is tough, because the pigs develop muscles living in the woods, which in turn gives the meat incredible flavor that tastes next-level compared to layman’s pork. The bone it surrounds has marrow that melts into a braise when slow cooked, making it extra tender.

Chicken Ham

Chicken ham is made by soaking the whole chicken in a salt brine for a period of time depending on it’s weight and then cooking and/or smoking it.


Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked. Unlike most ham, but like bacon, it must be cooked before it is safe to eat.

Green Gammon

Unsmoked gammon is sometimes referred to as “Green Gammon”, which means the meat is cured in brine but not smoked and remains uncooked.

Pork Loin

Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.


Rabbits come from the same family as hares but are smaller and mostly nocturnal. Wild rabbits grow up to 45 centimeters long and weigh a couple of kilos.

Slow-cook a whole rabbit, French-style: Cut up your rabbit – it isn’t very different from butchering a chicken. Brown it and cook with fried onion, garlic, bacon, wine, thyme and chicken stock for an hour or two. Then remove the rabbit and turn the juices into a mustard sauce by adding cream – and mustard. Return the rabbit to the pan and enjoy.

Or make a Spanish paella, replacing the chicken with small pieces of rabbit – apparently this was the original recipe.

You’ll find more ideas for cooking small game under cooking game.

Rabbit Legs

Rabbit legs are the most exercised part of a rabbit and, as a result, the meat can be tough if cooked incorrectly. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often braised slowly in liquid.

Put the garlic halves, mushrooms, celery, onion quarters and time in a saucepan and cover with the chicken stock and white wine
Place the pan over a medium heat and bring to the boil
Reduce to a gentle simmer and add the legs. Gently braise for around 2 hours, until the meat is tender and falling away from the bone
Leave to cool in the liquid before flaking the meat from the bones – this can then be used for pies, terrines, rillettes and salads

Rabbit Shoulders

Rabbits Sholulders, the meat coming from the rabbit’s shoulders.

in a pan melt the butter and add the rabbit pieces and the bouquet garni; brown well on all sides; salt to taste. Meanwhile soak the mushrooms in warm water for 20 minutes.
Flour the meat, add the mushrooms, squeezed and coarsely chopped; add the wine. Cover and cook over low heat for 1½ hours; check during the cooking and add broth if necessary.
Add the chilli pepper to the cooking juices and let the flavours mingle; then remove it and the bouquet garni.
Strain the sauce, add the chopped capers and anchovies; stir and pour the hot sauce over the rabbit pieces. Serve immediately.

Rabbit Liver

Rabbit Liver, a quite delicate cuisine .

Soak your livers in milk for 2-3 hours prior to cooking. Rinse, pat dry and season with salt and pepper. Slice livers into bite-sized pieces (I cut each liver into 4) Heat up a small saute pan on medium-high heat and melt butter.

Venison Loin

Slicing game into thin pieces is an ancient way of using the whole animal. The result is very fine pieces of meat with the perfect amount of chewiness.

Preheat oven to 350 degrees.
Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
Heat remaining oil in hot skillet over medium-high heat.
Add venison and brown on all sides.
Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
Deglaze pan with balsamic vinegar and add beef broth and thyme.
Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
Add cold butter to the sauce and stir,
Let the venison rest for 5-10 minutes prior to slicing.

Goulash Cuts

Slicing game into thin pieces is an ancient way of using the whole animal. The result is very fine pieces of meat with the perfect amount of chewiness.

A larger piece of meat can be prepared for sautéing by slicing it finely when it’s half frozen. Shoulder of goulash works well, or prime rib of goulash, which is tasty but not as tender, unless thinly sliced and sautéed.
The point of this dish is that even if the meat comes from one of the less prime cuts, it’s sliced so finely that it only has to spend a few minutes in the pan. Or go for slow cooking – but your end result will be a smoother or mushier stew.
Ideal for a stir fry. The game flavor – it tends to be quite mild with moose – goes well with oriental spices. Or take the oriental cooking technique and apply it to non-oriental ingredients and flavors that go with game, e.g. celery, carrots, other root vegetables, juniper, mushrooms, etc.
Marinate the thinly sliced meat before adding it to a really hot wok.
A more traditional method is to simply fry thinly sliced moose in butter and thicken into a sauce/stew with cream, thyme, chanterelles and other autumnal forest flavors.
You can also use thinly sliced moose to replace the mince in a bolognese sauce or use it in tacos for a more interesting texture and chewier flavor. It’s more nutritious and better for the environment too.

Deer Fillet

This is the tenderest cut of reindeer. With a bit of thought and a certain amount of care at the hob, your fillet will melt in the mouth. But keep an eye on it as it can quickly go dry and over-cooked. Aim for a maximum – absolute maximum – 57°C.

Fry the evenly cut fillet whole in a cast iron frying pan. Don’t let it lie in one place in the pan for too long. Turn it frequently so the heat works its way into the meat. Once it has browned slightly, turn off the heat and let the meat reach 55-60°C in the residual heat. Serve in slices cut across the fibers. Don’t over-complicate things. The meat has an amazing flavor all by itself. Salt, pepper and a sprig of thyme work wonders.
The basics when cooking reindeer fillet:
Bring to room temperature and season in good time before cooking.
Fry the meat whole to retain the juices.
Brown in oil and butter at a high heat.
Turn the meat constantly so the heat spreads evenly throughout.
Don’t use the oven, fry the meat until you have the result you want.
Use a quick and sensitive thermometer. Aim for 55-60°C.
Important: Give the meat enough time to rest and even out the heat, at least 10 minutes.
Let the fillet rest, otherwise the meat juices will run out all over the carving dish or your plates. Because the meat is lean, this will result in it being dry in the mouth.
Tender reindeer fillet is perfect for char-grilling:
Use a cast iron frying pan with no fat and make sure it is properly hot.
Cook the fillet quickly at a high temperature, giving it a highly flavored, dry seared surface.
Cut into thin slices and serve with a little flaked salt.

Deer Joint

A joint of reindeer will consist of one or more of the big muscles from the hindquarters of the animal. A joint of reindeer is quite tender on its own, unlike a joint of beef. Don’t leave it in the oven longer than necessary.

The basics when cooking a game joint:
Leave it out to reach room temperature.
Salt the meat at least an hour in advance.
Brown the surface in a mixture of oil and butter.
Finish cooking in the oven at 125°C.
Use a thermometer and aim for 55-60°C.
Leave to rest for approximately 15 minutes – but eat immediately.
If you like your joint rarer: Take it out of the oven when the temperature reaches 48°C.
If you like it more on the pink side: Take it out of the oven when the temperature reaches 52°C.
Slow-cooking from frozen:
Preheat the oven to 80°C.
Place a deep-frozen joint in a roasting dish at the bottom of the oven.
Roast – it usually takes about at least 12 hours – to an internal temperature of about 65°C.
Place in a cold, spiced salt solution for about 5 hours.
Wipe dry and serve cut into thin slices.


Kangaroo for health
Kangaroo meat is lean, low in saturated fat and provides Omega 3 fats and all the essential amino acids necessary for wound repair and cellular growth. It’s also a great source of iron and zinc.
Young meat will have less of a gamey flavour compared to aged meat. It you don’t like the gamey taste buy frozen kangaroo as the freezing stops the aging process.
How to cook
Heat a saucepan and add oil – macadamia is good as it has a high smoke point.
Cook for 3 – 5 minutes each side then cover the pan with foil and rest for 5 minutes. Never overcook or it will become tough. Slice it across the grain.


Low in fat
Croc meat contains less fat than chicken. Only 11g of fat is served on your dish of stewed crocodile meat, of which 4g is saturated fat. By comparison, a serving of lean, baked chicken contains 16g of fat, with 5g of the bad kind
Apart from being rich in protein, crocodile meat contains a considerably lower amount of cholesterol. This heart-friendly grub only has 23mg of cholesterol per serving – way below our recommended daily allowance of 300mg
Cook it right
Stewing it with herbs and spices usually enhances the delicate flavour of croc crunch. Some stalls that serve this delicacy stir-fry the meat with spring onions. To get the best nutritional value from it, grill it with as little oil as possible.


If you’re looking for the leanest source of animal protein, you can now add zebra meat to your diet. It has one-tenth the fat of beef (zebra has 0.5g per 100g), making it leaner than chicken, and 35 grams of protein per serving.

Whitetail Deer

The whitetail deer is a herbivore, and grazes on most obtainable plant foods. With their diverse diet, they have been known to eat over 600 different plants. They love to eat acorns, grasses, leaves, crops like soybeans and corn, berries, twigs, fungi, fruit, nuts, legumes, bark, and clover.


What Is Bison Meat? Bison Meat Nutrition
Bison meat has less calories and fat than beef. It is also an excellent source of lean protein and provides a variety of essential nutrients, like B vitamins, zinc and iron.
Bison Meat Recipes
Try these recipes for Avocado Bison Burgers or Bison Chili, or make a spin on this traditional Meatloaf Recipe or Slow Cooker Beef Stew Recipe by using bison meat instead of beef.
You can also simply add some grilled bison to a salad with a bit of raw cheese and balsamic vinegar. Bison meat’s flavors pair well with ingredients like sun-dried tomato, onion, cheese, mushrooms, carrots, fresh herbs and gravy.

Wild Boar

Although you may expect it to resemble pork, wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an excellent alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality.
Wild Boar high in protein. They are a good source of monounsaturated fats and zinc.
Rich in Iron
Low in Sodium
Rich in Niacine
Rich in Selenium.
Rich in Thiamine
Rich in Vitamine B6
Rich in Zinc
Wild boar is low in sodium and a good source of thiamin, niacin, vitamin B6, Inc, selenium and protein. It is also lower in saturated fat than beef.


the springbok, in fact, is one of the few antelope species considered to have an expanding population. They are popular game animals, and are valued for their meat and skin. The springbok is the national animal of South Africa.


Buffalo Meat is lower in fat than chicken. It has only 2.42 grams of fat per serving, with only 1 gram of saturated fat. The calories, cholesterol, and sodium are also very low. Buffalo Meat has a high level of protein and iron. Many Doctors are recommending buffalo for their patients because of its health benefits. It has been proven to lower cholesterol levels up to 45% within a 6 month period because it is high in Omega 3’s and 6’s which aid in combating cholesterol.
Buffalo meat tastes like a high grade of lean beef. It does not have a “gamey” taste.

Wood Pigeon

Wood pigeon is a small game bird but represents the best of sustainable, locally sourced meat.

Why is wood pigeon good for me?
Wood pigeon is a great source of satisfying protein, which helps your body repair cells and make new ones. One breast per person is enough for a starter, and two make a reasonable main course. The meat has a rich store of beneficial minerals, in particular iron, which is crucial for energy production and a robust immune system. To avoid dental disasters, chew gingerly at first: occasionally, a tiny pellet of lead shot may be buried in the meat.


Composition of camel meat
Camel meat varies in composition according to breed type, age, sex, body condition and site of the carcass. Water content differs only slightly between species, while differences in the fat content are more marked. Camel meat contains 70–77% moisture. It is also a good source of protein containing about 20–23% . Camel meat, like other red meats, contains high levels of potassium followed by phosphorus, sodium, magnesium and calcium, plus smaller percentages of other trace elements. Calcium content of camel meat is higher than that of beef which may partly explain the tight structure of some cuts of camel meat.

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Alessandro K. From Birżebbuġa
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