In many parts of the world, beef is not unusual cuisines, such as in Japan and Korea. In Kobe, Japan, a highly prized beef is produced from cattle that vigorously massaged and fed a dietary supplement of beer; it is called wagyu beef. However, beef is relatively not popular in India; the sanctity of the cow in the Hindu religion forbids the consumption of its meat by Hindu adherents.
With the right seasonings using the right spices and herbs, we can make many kinds of dishes from meat. We can make stew, goulash, steak, burger patties, satay, roulade, and many more. We can cook the meat anyway we like; boil, grill, roast, slow cook, braise, or pan-fry the meat.
Types of meat:
Basically there are two types of meat; red meat and white meat. Read meat is meat, such as beef and lamb that is red before it is cooked and dark after you have cooked it. Meat that is pale after you have cooked it is called white meat.
beef – the meat from a cow
veal – the meat from a young cow (calf)
mutton – the meat from an adult sheep
lamb – the meat from a young sheep
pork – the meat from a pig
venison – the meat from a deer
horseflesh – the meat from a horse
chicken – the meat of a chicken
duck – the meat of a duck
goose – the meat of a goose
quail – this bird eaten as food
rabbit – the meat from a rabbit
turkey – the meat of a turkey
Types of cuts:
minced meat – meat, especially beef, that has been cut into very small pieces using a machine; also called ground beef (American)