Essential Meat Types and Culinary Terminology

Classification of Red and White Meat

Meat is generally divided into two main groups: red meat and white meat. Red meat, such as beef or lamb, appears red before cooking and remains dark afterward. White meat, such as poultry, maintains its light color after being cooked.

English Terminology for Different Meats

In English, the terminology used for the meat of an animal is often different from the name of the animal itself, with only a few exceptions:

• Calf: Veal
• Cow: Beef
• Pig: Pork
• Sheep: Mutton
• Young Sheep: Lamb
• Young Goat: Kid or Kid Goat

For horse, donkey, and rabbit, the name used for the meat is the same as the animal.

Game Meat Terminology

When referring to game meat:

• Deer or Wild Boar: Venison
• Hare: Hare

Culinary Profiles and Cooking Techniques

• Lamb: Meat from a young sheep. It is very tender and can be roasted, grilled, or barbecued. Aromas like mint, garlic, and rosemary pair exceptionally well with it.
• Kid (Kid Goat): Meat from a young goat. It provides a lean, pinkish-red meat that can be cooked in the same way as lamb.
• Mutton: Meat from older sheep or goats. These are less tender but offer a very tasty, robust flavor.
• Horse or Donkey: These are uncommon on many menus. The meat is bright red, tender, and sweet. It can be served raw as steak tartare or prepared braised, stewed, roasted, or grilled.
• Rabbit: A dark, flavorful game meat. Usually prepared with herbs, spices, and vegetables, it is a versatile alternative to chicken. Since the meat tends to be dry, it is ideal for stewing.
• Pork: Meat from pigs. It must be well-cooked to ensure it is safe for consumption. It is highly versatile and can be fried, roasted, grilled, barbecued, braised, or stewed.
• Beef: Meat from cows. It is equally versatile and can be enjoyed rare or well-done. It is also served raw as carpaccio or steak tartare, or minced for stews, casseroles, and burgers.
• Veal: Meat from a calf. It is tender and sweet with a delicate pink color. Common preparations include stewing, roasting, sautéing, or serving as a cutlet or the famous Milanese Osso Buco.
• Venison: Meat from deer or wild boar. Farmed venison is tender but often less flavorful than wild game. Serve it grilled, roasted, or stewed with mushrooms, wine, or small berries.