Oatmeal Farm Network | Meats Varieties

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Meats Ingredient Types

Alpaca
Lean red meat from South American camelids; very lean with a mild, slightly sweet flavor, consumed regionally in the Andes.

Beef
Meat from cattle, including cuts like steak, roast, and ground beef; a primary, versatile red meat consumed globally.

Bison
Meat from the North American buffalo, known for being very lean and having a slightly sweet, rich flavor similar to beef.

Capon
A castrated male chicken, valued for its tender, high-fat meat, traditionally roasted for feasts.

Caribou (Reindeer)
Meat from the caribou/reindeer; known for its lean texture and delicate flavor, often smoked or cured.

Chicken
The most common type of poultry, valued for its mild flavor, white and dark meat, and use in a huge variety of cuisines.

Duck
Poultry with rich, dark meat, valued for its distinctive flavor and highly prized rendered fat.

Elk
Meat from a large deer species, similar to venison but generally milder in flavor and very lean.

Emu
Meat from the Australian bird, similar to ostrich, being very lean and red, with a mild flavor.

Goat
A lean red meat known for its strong, slightly sweet flavor, popular in Caribbean, Middle Eastern, and South Asian cuisines.

Goose
A large waterfowl bird, valued for its rich, dark, fatty meat, traditionally roasted for holiday meals.

Guinea Fowl
A medium-sized domesticated bird with dark, lean, slightly gamey meat, often used as a gourmet alternative to chicken.

Hare
Meat from a larger relative of the rabbit, known for a stronger, more pronounced gamey flavor.

Kangaroo
A very lean red meat with a strong, distinct gamey flavor; a common commercial meat in Australia.

Lamb
Meat from domestic sheep, typically used in roasts, stews, or ground preparations, known for its distinct, robust flavor.

Ostrich
A very lean, mild-flavored red meat from the large flightless bird, often used as a healthy substitute for beef.

Pheasant
A medium-sized game bird with lean, subtly gamey white meat, popular in European cooking.

Pigeon (Squab)
Meat from a young domesticated pigeon, known as squab; very dark, rich, and tender, popular in classic European cuisine.

Pork
Meat from domestic pigs, known for its versatility and flavor in bacon, ham, sausages, and chops.

Quail
A small game bird prized for its delicate, lean meat; typically roasted or grilled whole.

Rabbit
A lean, mild-flavored white meat with a fine texture, often consumed stewed or roasted across Europe.

Turkey
A large North American bird, primarily consumed for its lean, mild meat, especially during holiday feasts.

Veal
Meat from young cattle (calves), known for its pale color, fine texture, and delicate, mild flavor.

Venison
Meat from deer, prized for its lean, dark red texture and strong, gamey flavor, often consumed as roasts or steaks.

Wild Boar
The meat of a wild pig; it is leaner and has a stronger, more pronounced gamey flavor than domestic pork.