50 Types of Meat with Names and Pictures

Types of meat are classified based on their source, texture, and color. Meat comes from different animals such as cattle, poultry, fish, and even game animals. Each kind has a unique flavor, nutrient profile, and cooking style. You’ll often hear people talk about red meat or white meat, and knowing the difference helps you understand what’s on your plate.

In this post, you’ll learn about all main types of meat with their examples and key features. Knowing these names helps in cooking, shopping, and nutrition discussions in everyday life.

Types of Meat with their Pictures

• Beef
• Mutton
• Lamb
• Chicken
• Turkey
• Duck
• Goose
• Quail
• Pigeon
• Rabbit
• Camel
• Buffalo
• Fish
• Prawns
• Shrimp
• Crab
• Lobster
• Squid
• Octopus
• Venison
• Horse
• Wild Boar
• Frog Legs
• Crocodile
• Ostrich
• Kangaroo
• Liver
• Kidney
• Heart
• Brain
• Tongue
• Tripe
• Intestines

Red Meat Names and Uses

Red meat comes from mammals and usually looks darker before and after cooking. It’s rich in iron and protein, making it an important part of many diets worldwide. Let’s look at some common examples of red meat types.

• Beef: Comes from cattle; includes cuts like steak, ribs, and brisket. It’s flavorful and used in many dishes.
• Lamb: From young sheep; known for its soft texture and slightly gamey taste.
• Mutton: Meat from adult sheep, tougher and richer than lamb.
• Goat: Leaner and often used in South Asian and African cooking.
• Pork: Meat from pigs, used in products like bacon, ham, and sausages.
• Veal: Meat from young calves, tender with a mild flavor.
• Venison: Comes from deer, slightly sweet and leaner than beef.
• Bison: Lean red meat, high in protein and low in fat.
• Camel: Common in some regions, with a taste similar to beef but stronger.
• Horse meat: Consumed in a few cultures; sweet flavor and very tender.

White Meat

White meat is lighter in color, softer in texture, and easier to digest. It usually comes from poultry and some types of fish. Let’s take a look at common examples.

• Chicken: Most widely eaten white meat; mild taste and versatile in cooking.
• Turkey: Slightly darker than chicken but still classed as white meat; popular during holidays.
• Duck: Richer and fattier but often considered white meat in cooking terms.
• Quail: Small bird with tender and flavorful meat.
• Goose: Darker than chicken yet lighter than red meat; often roasted.
• Pigeon (Squab): Small bird with soft, juicy flesh used in fine dining.
• Rabbit: Lean, white meat with a mild taste and high protein content.
• Guinea fowl: Game bird with firm texture and slightly stronger flavor than chicken.

Seafood (Fish and Shellfish)

Seafood includes both fish and shellfish, and it’s known for its soft texture and high omega-3 fatty acids. It’s grouped separately from land meats but still a major protein source.

• Fish: Includes salmon, tuna, cod, trout, sardine, and mackerel. These are eaten fresh, grilled, or smoked.
• Shellfish: Includes shrimp, crab, lobster, clams, oysters, and mussels. They’re rich in minerals and flavor.
• Squid: Known as calamari when cooked; chewy texture and mild taste.
• Octopus: Popular in Mediterranean and Asian cuisines, tender when cooked properly.
• Cuttlefish: Similar to squid, used in soups and seafood dishes.
• Anchovy: Small, salty fish used for sauces and toppings.
• Eel: Fatty, dark fish often grilled or smoked in East Asian cuisines.

Wild Animals Game Meat

Game meat comes from wild animals that are hunted for food. It’s usually leaner and has a stronger flavor than farm-raised meat.

• Deer (Venison): One of the most popular game meats, tender and lean.
• Boar: Wild pig meat, darker and stronger in taste than pork.
• Rabbit: Also considered game in some regions; mild flavor.
• Pheasant: Bird meat with a rich flavor and firm texture.
• Partridge: Small bird often roasted, with mild, sweet taste.
• Duck: Commonly hunted game bird; fatty and flavorful.
• Goose: Wild version has deeper taste than farmed one.
• Kangaroo: Found mainly in Australia; very lean and high in iron.
• Elk: Large deer species; slightly sweeter than beef.
• Buffalo: Wild version of bison; lean and nutrient-rich.

Processed Meat and their Uses

Processed meat refers to meat that’s been preserved by curing, smoking, or salting. It’s convenient and used in fast foods, snacks, and sandwiches.

• Sausage: Ground meat (usually pork or beef) mixed with spices and packed in casings.
• Bacon: Salted and cured slices of pork, often fried or grilled.
• Ham: Cured or smoked pork leg, used in sandwiches and meals.
• Salami: Cured sausage made from beef or pork with spices.
• Pepperoni: Spicy salami variety popular on pizzas.
• Hot dogs: Cooked sausages made from ground meat mixtures.
• Corned beef: Salt-cured beef, often eaten with bread or potatoes.
• Pastrami: Smoked and seasoned beef, sliced thin for sandwiches.
• Jerky: Dried strips of seasoned meat, often used as a snack.
• Luncheon meat: Ready-to-eat processed meat used in sandwiches or salads.

Exotic and Regional Meats

Some meats are eaten only in certain parts of the world due to culture, environment, or tradition. These are less common but add diversity to global cuisine.

• Crocodile: White meat with firm texture, similar to chicken or fish.
• Frog legs: Light and tender, mostly eaten in Asia and France.
• Ostrich: Red meat from a bird, tastes somewhat like beef but leaner.
• Snake: Often compared to fish or chicken, low in fat.
• Camel: Common in desert regions; chewy texture and mild flavor.
• Reindeer: Popular in northern countries, slightly gamey and sweet.
• Emu: Similar to ostrich meat; rich in protein and iron.
• Turtle: Soft meat often used in soups in some Asian cuisines.

Organ Meat (Offal)

Organ meats, also known as offal, come from internal parts of animals. They are highly nutritious but less commonly eaten today.

• Liver: From beef, chicken, or lamb; rich in iron and vitamin A.
• Kidneys: Tender when cooked properly; used in stews and pies.
• Heart: Lean and flavorful; can be grilled or fried.
• Tongue: Soft, fatty meat, usually boiled or sliced thin.
• Brain: Delicate and creamy texture; found in traditional dishes.
• Tripe: Stomach lining of cattle; chewy and used in soups.
• Sweetbreads: Thymus or pancreas glands; tender and buttery in taste.
• Gizzards: From poultry, tough but tasty when stewed or fried.

Meat Types and their Names

Type of Meat	Common Sources	Texture	Example Dishes
Red Meat	Beef, Lamb, Goat	Firm	Steaks, Roasts
White Meat	Chicken, Turkey	Soft	Grilled Chicken, Curry
Seafood	Fish, Shellfish	Tender	Fried Fish, Shrimp Salad
Game Meat	Deer, Boar, Duck	Lean	Roasted Duck, Venison Stew
Processed Meat	Sausage, Bacon	Varied	Sandwiches, Hot Dogs
Exotic Meat	Crocodile, Frog	Mixed	Grilled Frog Legs
Organ Meat	Liver, Kidney	Soft	Liver Curry, Stewed Kidney

Types of Meat Names, Uses, and Health Benefits

Meat Name	Common Uses (South Asia)	Health Benefits
Beef (Cow Meat)	Kebabs, qeema, nihari, curries	High protein, rich in iron & B12, builds muscles
Mutton (Goat Meat)	Karahi, paya, biryani, stew	Source of zinc & iron, boosts immunity
Chicken	Biryani, tikka, curry, soup	Lean protein, low fat, supports bone health
Fish	Fried fish, curry, grilled, soup	Omega-3 fats, good for heart & brain
Lamb	Roasts, kebabs, curry	Rich in protein & selenium, aids metabolism
Camel Meat	Grilled, curry, minced dishes	Low cholesterol, rich in vitamin E
Duck	Roasted, curry, stew	High in iron, supports blood health
Turkey	Roasted, sandwiches, soup	Low fat, supports muscle recovery
Pigeon (Squab)	Fried, curry, rice dishes	High in protein, strengthens immunity
Rabbit Meat	Grilled, curry, stew	Lean protein, supports heart health
Quail (Bater)	Fried, roasted, curry	Energy-rich, helps tissue repair
Buffalo Meat	Stew, kebab, curry	High protein, lower fat than beef

FAQs about Types of Meat

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