page_title: List of meat dishes
section_title: Meat dishes
hierarchical_section_title: List of meat dishes / Meat dishes
caption_attribution_description: English: Bobootie, a South-African dish made with minced meat, spices, egg and milk This is an image of food from South Africa
context_page_description: This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken.
context_section_description: The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish.
  Anticucho –  popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón).
  Asocena
  Baeckeoffe – a French casserole dish prepared using mutton, beef and pork
  Barbacoa
  Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.
  Beşbarmaq
  Birria
  Bobotie – a South African dish consisting of spiced minced meat baked with an egg-based topping.
  Boliche
  Bosintang – a Korean soup that includes dog meat as its primary ingredient.
  Braciola
  Breaded cutlet – a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
  Brunswick stew
  Burgoo –  a spicy stew that originated in the U.S. state of Kentucky, it is also referred to as "roadkill soup". It can be prepared using pork, chicken or mutton.
  Cabeza guateada – a traditional earth oven dish from Argentina made with the head of a cow and condiments.
  Capuns
  Carimañola
  Carne a la tampiqueña
  Carne pinchada – a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria) or wine.
  Carne pizzaiola
  Carpaccio
  Chiles en nogada
  Chislic
  Chunla
  Churrasco
  Çiğ köfte
  City chicken
  Cockentrice – a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the Middle Ages and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator.
  Compote – a game meat dish
  Curanto
  Discada – a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name.
  Enchilada
  Escalope – boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried.
  Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal.
  Fatányéros
  Finnbiff
  Flurgönder
  Fricassee – a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.  Fricassee can also refer to a type of sandwich made in Tunisia with fried bread and typically filled with many ingredients including tuna, olives, hard-boiled egg, middle eastern tomato salad, and others.
  Frigărui
  Giouvetsi
  Güveç
  Guyanese pepperpot – A Guyanese dish prepared using meats such as beef, pork and mutton
  Gyro
  Hachee
  Haggis
  Hodge-Podge – a meat soup
  Jerusalem mixed grill – a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.
  Jugging – the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug
  Kaalilaatikko
  Kachilaa
  Kelaguen
  Khorovats
  Kibbeh nayyeh – a Levantine mezze consisting of minced raw lamb or raw beef mixed with fine bulgur and spices.
  Kiviak
  Kohlwurst
  Koi
  Korean barbecue – refers to the Korean method of roasting meat, typically beef, pork, or chicken. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table itself.
  Kutti pi
  Larb – a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushroo
caption: Bobotie
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