Meat is an important source of protein and is widely used in daily meals around the world. It comes from different animals, and each type has its own taste, texture, and cooking method. Some meats are red, such as beef and lamb, while others are white, like chicken and turkey. Understanding the names and types of meat helps learners improve their food vocabulary and recognize common ingredients used in cooking. In this article, you will learn List of Meat with Names and Types in English with Pictures, making it easier to identify each one and understand its basic characteristics in a simple and practical way.
20 Types of Meat with Names in English
- Beef
- Mutton
- Lamb
- Veal
- Pork
- Chicken
- Turkey
- Duck
- Goose
- Venison
- Rabbit
- Ham
- Bacon
- Sausage
- Salami
- Pepperoni
- Prosciutto
- Chorizo
- Brisket
- Steak
Different Meat with Names and Types and Pictures
- Beef:
Beef is meat from adult cattle, widely eaten worldwide and commonly used in many cooked dishes.
- Mutton:
Mutton is meat obtained from adult sheep, known for its stronger flavor than younger lamb meat.
- Lamb:
Lamb is tender meat from young sheep, popular in roasting, grilling, and many traditional dishes.
- Veal:
Veal is meat from young calves, valued for its soft texture and delicate, mild flavor.
- Pork:
Pork is meat from domestic pigs, commonly used in a wide variety of cuisines worldwide.
- Chicken:
Chicken is meat from domesticated chickens, widely eaten because it is affordable, versatile, and mild tasting.
- Turkey:
Turkey is meat from large domesticated birds, often roasted whole for special meals and celebrations.
- Duck:
Duck is rich, flavorful meat from waterfowl, commonly roasted or prepared in many international cuisines.
- Goose:
Goose is fatty, dark meat from large water birds, traditionally roasted for festive family meals.
- Venison:
Venison is lean meat from deer, known for its gamey flavor and firm texture.
- Rabbit:
Rabbit is lean, tender meat from domesticated or wild rabbits, often cooked slowly in stews.
- Ham:
Ham is cured or smoked meat taken from the hind leg of a pig.
- Bacon:
Bacon is salt-cured and often smoked pork, usually sliced thin and fried until crispy.
- Sausage:
Sausage is seasoned ground meat stuffed into a casing, then cooked, smoked, or dried.
- Salami:
Salami is a cured, fermented sausage made from seasoned meat and typically air-dried.
- Pepperoni:
Pepperoni is a spicy, cured sausage made from pork and beef, commonly used on pizzas.
- Prosciutto:
Prosciutto is a thinly sliced, dry-cured Italian ham, usually served uncooked in delicate portions.
- Chorizo:
Chorizo is a highly seasoned pork sausage, popular in Spanish and Latin American cooking.
- Brisket:
Brisket is a cut of beef from the breast section, usually slow-cooked for tenderness.
- Steak:
Steak is a thick slice of quality meat, usually beef, cooked by grilling, frying, or broiling.
Different Meat with Names and Types and Pictures
List of Meat with Names in English
- Ribeye
- Sirloin
- Tenderloin
- Mince
- Ground Meat
- Cutlet
- Chop
- Fillet
- Roast
- Pastrami
- CornedBeef
- Biltong
- Suet
- Carcass
- Butchered
- Fresh Meat
- Frozen Meat
- Cured Meat
- Red Meat
- KosherMeat
Meat with Name and Type with Pictures
- Ribeye:
Ribeye is a flavorful beef steak cut from the rib section, known for rich marbling and tenderness.
- Sirloin:
Sirloin is a popular beef cut taken from the back, valued for balanced tenderness and good flavor.
- Tenderloin:
Tenderloin is an extremely tender beef cut located along the spine of the animal near the loin.
- Mince:
Mince is finely chopped meat prepared by cutting meat into very small pieces in many everyday dishes.
- Ground Meat:
Ground meat is meat that has been mechanically minced into small, uniform pieces for convenient cooking use.
- Cutlet:
Cutlet is a thin slice of meat, usually breaded and fried before serving as a main dish.
- Chop:
Chop is a thick cut of meat, often including a rib or bone for extra rich flavor.
- Fillet:
Fillet is a boneless piece of meat or fish, carefully cut for tenderness and very smooth texture.
- Roast:
Roast is meat cooked slowly in an oven using dry heat for even browning and deeper flavor.
- Pastrami:
Pastrami is highly seasoned, smoked beef that is usually sliced thin for sandwiches in delicatessen style meals.
- CornedBeef:
Corned beef is salt-cured beef preserved in seasoned brine for extended storage periods before cooking or serving.
- Biltong:
Biltong is air-dried, cured meat from Southern Africa, similar to jerky but thicker in traditional preparation methods.
- Suet:
Suet is hard, raw fat taken from around the kidneys of cattle or sheep for cooking purposes.
- Carcass:
Carcass is the body of a slaughtered animal after the meat and organs are removed during processing.
- Butchered:
Butchered describes meat that has been cut and prepared by a professional meat cutter for market sale.
- Fresh Meat:
Fresh meat refers to uncooked meat that has not been frozen or preserved for extended storage periods.
- Frozen Meat:
Frozen meat is meat preserved by freezing to maintain safety and extend shelf life for longer storage.
- Cured Meat:
Cured meat is preserved using salt, smoke, or drying methods to prevent spoilage and improve overall flavor.
- Red Meat:
Red meat refers to darker-colored meat from mammals, usually higher in myoglobin protein than white poultry meat.
- KosherMeat:
Kosher meat is prepared according to Jewish dietary laws and specific religious slaughter rules for permitted consumption.
Meat with Names and Types with Pictures
Learn more helpful articles
