All Types of Meat Names in English
- Beef
- Lamb
- Mutton
- Pork
- Veal
- Goat Meat (Chevon)
- Venison
- Bison
- Horse Meat
- Chicken
- Turkey
- Duck
- Goose
- Pheasant
- Quail
- Salmon
- Tuna
- Cod
- Mackerel
- Trout
- Lobster
- Squid
- Rabbit
- Kangaroo
- Ostrich
Meat Names in English with Pictures
- Beef
Meat from cows, known for its rich flavor and used in steaks, burgers, and roasts.
- Lamb
Meat from young sheep, tender and mildly flavored, often used in stews and roasts.
- Mutton
Meat from adult sheep, stronger in flavor and commonly used in curries and slow-cooked dishes.
- Pork
Meat from pigs, popular in bacon, sausages, and ham.
- Veal
Meat from young calves, very tender and often used in gourmet dishes.
- Goat Meat
Meat from goats, lean and flavorful, commonly used in curries and stews.
- Venison
Meat from deer, lean and rich in protein, often used in steaks and stews.
- Bison
Meat from bison, leaner and healthier than beef, with a slightly sweet taste.
- Horse Meat
Meat from horses, eaten in some countries and known for being lean and slightly sweet.
- Chicken
The most commonly consumed poultry meat, used in countless recipes worldwide.
- Turkey
A large bird often eaten during festive occasions, known for its lean meat.
- Goose
A fatty and flavorful bird meat, popular in traditional European dishes.
- Pheasant
A game bird with lean and slightly sweet meat, often roasted or stewed.
- Quail
A small bird with tender and mildly gamey meat, usually grilled or roasted.
- Salmon
A popular fish with rich, pink meat, full of healthy omega-3 fats.
- Tuna
A firm and meaty fish, widely eaten raw (sushi), grilled, or canned.
- Cod
A mild-flavored white fish, commonly used in fish and chips.
- Mackerel
A flavorful and oily fish, rich in omega-3 and often grilled or smoked.
- Trout
A freshwater fish with delicate meat, commonly baked, grilled, or smoked.
- Rabbit
A mildly flavored, lean, white meat that is frequently used in roasts and stews.
- Kangaroo
A lean and gamey meat, eaten in Australia and known for being rich in protein.
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