Meat and poultry have been an important part of the kitchen for centuries, from simple everyday preparations to festive dishes and classic stews. Beef, pork, lamb and poultry each have their own structure, flavour and culinary uses. Game, offal and cured meats also hold a familiar place in many cuisines.
On this page, you will discover the main types of meat and poultry, with attention to flavour, use in the kitchen, preparation and culinary possibilities. This gives you an immediate overview of which type of meat suits the dish, the season and the cooking method you have in mind.
Classic and versatile
Beef
Beef is loved for its full flavour and wide culinary versatility. From steak and stewing beef to roasting joints and boiling beef, this category forms the basis of countless classic and modern dishes.
Pork is a versatile type of meat that suits both everyday and festive dishes. Chops, pork collar, bacon and stewing pork show just how broadly this category can be used in the kitchen.
Poultry is valued for its fine texture, mild flavour and wide versatility in the kitchen. From chicken and turkey to duck, quail and guinea fowl, each type has its own character and suits different preparations, from simple oven and grilled dishes to classic stews and festive dinners.
