Types of meat:
Red Meats
Red meats are often associated with robust flavors and certain health considerations.
● Beef: meat from cattle; known for its rich flavor and various cuts.
● Pork: meat from pigs; commonly used in various dishes.
● Lamb: meat from young sheep; tender and flavorful.
● Mutton: meat from adult sheep; stronger flavor than lamb.
● Venison: meat from deer; considered gamey* and lean (magra).
● Goat: meat from goats; used in certain ethnic cuisines.
● Buffalo: meat from buffalo; leaner and sweeter than beef.
● Elk: meat from elk; rich in flavor, leaner than beef.
*GAMEY: distinct flavor and aroma of game meat. This profile is described as strong, musky,
earthy, and gamy. It is very different from the flavor that you get from domesticated animals,
including beef, chicken, or pork.
White Meats
White meats are usually lighter and considered a healthier option in many cuisines.
● Chicken: meat from chickens; widely consumed.
● Turkey: meat from turkeys; traditionally served on holidays.
● Veal: meat from young calves; tender and often in fine dining.
● Duck: meat from ducks; rich and fatty.
● Rabbit: meat from rabbits; lean and delicately flavored.
● Goose: meat from geese; rich, robust flavor.
● Pheasant: meat from pheasants; often used in gourmet dishes.
● Quail: small game bird; tender and delicate flavor
Beef Cuts
Beef is a versatile meat with numerous cuts, each with unique flavors and uses.
● Sirloin: cut from the back; often grilled or broiled.
● Tenderloin: soft, tender cut; ideal for steaks and roasts.
● Ribeye: cut from the rib section; marbling and flavor.
● Brisket: cut from the breast; slow-cooked or smoked.
● T-Bone: cut including tenderloin and strip; prized by steak enthusiasts.
● Chuck: shoulder area cut; used in roasts and stews.
● Round: cut from the rear; lean and less tender.
● Shank: cut from the leg; often braised.
MEAT COOKING TIME AND TEMPERATURE
Chicken Cuts
Chicken is one of the most widely consumed meats, and it comes in various cuts.
● Breast: white meat from the chest; lean and mild.
● Thigh: dark meat from the leg; more flavor than breast.
● Wing: small cut including the wing; often fried.
● Drumstick: lower part of the leg; juicy and flavorful.
● Tender: a strip of breast meat; often used in stir-fries.
● Leg: includes thigh and drumstick; versatile.
● Back: includes backbone; often used for stocks and broths.
● Giblets: includes heart, liver, and gizzard; used in gravy or stuffing.
Meat and poultry grades
Meat grading is a classification system that indicates quality, flavor, and tenderness.
● Prime: highest quality; abundant marbling, juicy and flavorful.
● Choice: high quality; less marbling than Prime, but still tender.
● Select: leaner meat; less marbling, can be less tender.
● Standard: often ungraded; less tender and flavorful.
● Commercial: lower quality; used in processed foods.
● Utility: often used in cooking but not sold retail.
● Cutter: very low quality; used in processed products.
● Canner: lowest quality; used in canned goods and pet food.
● Whole: entire bird; versatile in cooking.
● Ground: finely chopped; used in sausages or burgers.
● Organic: raised without synthetic additives; ethical choice.
● Free-range: raised with access to the outdoors; often tastier.
● Boneless/Skinless: removed bones/skin; convenient, leaner.
FISH
Types of fish
● Trout - a freshwater fish with a slender body and a greenish-brown color.
● Salmon - a large fish with a pinkish-orange flesh.
● Tuna - a large, predatory fish found in the ocean.
● Mackerel - a silvery-blue fish with a long, slender body.
● Cod - a white-fleshed fish with a mild flavor.
● Halibut - a large, flat fish with a mild flavor.
● Catfish - a bottom-dwelling fish with a long, whisker-like barbels.
● Perch - a freshwater fish with a yellowish-green color.
● Carp - a large freshwater fish with a mild flavor.
● Grouper - a large, bottom-dwelling fish with a mild flavor.
● Snapper - a large, predatory fish with a mild flavor.
● Herring - a small, silvery-green fish with a mild flavor.
● Anchovy - a small, saltwater fish with a strong flavor.
● Sardine - a small, saltwater fish with a mild flavor.
● Barracuda - a large, predatory fish with a long, slender body.
● Sturgeon - a large, bottom-dwelling fish with a mild flavor.
List of Foods With Fish in Them
● Sushi: A Japanese dish consisting of cooked vinegared rice combined with other
ingredients such as raw fish, vegetables, and seaweed.
● Fish and Chips: A British dish consisting of deep-fried fish in batter served with chips
(fried potatoes)
● Ceviche: A Latin American dish consisting of raw fish marinated in citrus juices, such
as lemon or lime, and spiced with chili peppers.
● Fish Tacos: A Mexican dish consisting of fried or grilled fish wrapped in a warm
tortilla.
● Fish Stew: A stew made with fish and vegetables.
● Fish Soup: A soup made with fish and vegetables.
● Fish Pie: A British dish consisting of a pastry crust filled with a mixture of cooked fish,
vegetables, and a creamy sauce.
● Fish Curry: A dish consisting of fish cooked in a spicy curry sauce.
● Fish Sandwich: A sandwich made with cooked fish, lettuce, and mayonnaise.
● Fish Burger: A burger made with cooked fish, lettuce, and mayonnaise.
● Fish Cakes: A dish consisting of a patty made with fish, potatoes, and other
ingredients, which is then fried or baked.
● Fish Balls: A dish consisting of a ball made with fish, potatoes, and other ingredients,
which is then fried or steamed.
● Fish Kebab: A dish consisting of chunks of fish and vegetables on a skewer, which is
then grilled.
● Fish Fingers: A British dish consisting of strips of fish coated in batter and deep-fried.
● Fish Fillet: A dish consisting of a piece of fish, usually boneless, which is then fried or
grilled.
● Fish Chowder: A soup made with fish, potatoes, and other ingredients.
● Fish Soup: A soup made with fish, vegetables, and other ingredients.
● Fish Salad: A salad made with cooked fish, vegetables, and other ingredients.
● Fish Sauce: A sauce made from fermented fish that is used in many Asian dishes.
