125 articles
List of lamb dishes
Lamb dishes: preparations from young sheep meat (under one year in Europe, two in the US; older is mutton), spanning stews like Irish stew, āb-gūšt, harisa, beryānī, Rogan Josh, qidreh, and Shanghai heritage lamb dishes.
List of steak dishes
Steak dishes: prepared dishes centered on a steak cut of meat. Includes Philly cheesesteak, chicken fried steak, carne asada, churrasco de picanha, bulgogi, carpetbag steak, steak au poivre, plus USDA 145°F doneness guidance.
Matsusaka beef (松阪牛)
Matsusaka beef (松阪牛) is a Mie Prefecture wagyu brand from never-calved Japanese Black heifers fattened 900+ days near Matsusaka, GI-registered in 2017, famed for low-melting marbling fat, rivaling Kobe and Omi beef.
Meat pie
Meat pie is food made with meat, vegetables, or fruit covered in pastry. It is a national dish in Australia and a traditional item in Greece and Quebec.
Meatball
Meatball: small ball of ground meat with binders and seasonings, known worldwide as polpette, köttbullar, köfte, and bakso; USDA requires cooking to 160 degrees F for safety.
Meatloaf
Meatloaf (also meat loaf) is a baked dish of ground meat bound with breadcrumbs, egg, and seasonings, molded in a loaf shape. American staple peaked in the 1950s; first US recipe late 1870s; USDA safe temperature 160 °F.
Mett
Mett, also called Hackepeter or Schweinemett, is a German specialty of seasoned raw minced pork eaten raw on bread rolls (Mettbrötchen) with raw onion, sold same-day under strict German rules, with the Mettigel hedgehog as its party form.
Milanesa
Milanesa is a breaded, fried cutlet of meat named after Milan, brought to Argentina and Uruguay by Italian immigrants and now an everyday staple there.
Ossobuco
Ossobuco (os büs, "bone with a hole") is a Milanese braised veal shank dish with marrow, made in bianco without tomato or modern with tomato, finished with gremolata and paired with risotto alla milanese.
Oxtail
Oxtail, or cow tail (queue de bœuf, rabo de toro), is a collagen-rich beef variety meat sold in cross-sections, braised 3–5 hours into gelatinous stews such as Jamaican oxtail, kare-kare, and sokkoritang.
Pares (food)
Pares is a Filipino dish of beef braised in sweet-savory soy sauce with star anise, served with garlic fried rice and broth, named from Tagalog for "pair".
Peking duck (北京烤鸭)
Peking duck (北京烤鸭, Beijing kaoya) is Beijing's signature roast duck dish, made by hanging-oven (Quanjude, 1864) or closed-oven (Bianyifang, 1416) methods, both national intangible cultural heritage since 2008, served carved with pancakes, scallion, and sweet bean sauce.
Pelmeni (пельмени)
Pelmeni (пельмени) are Russian boiled dumplings of thin dough around raw minced meat, named from Ugric pel-nyan, "ear-bread". Invented among Komi and Udmurt peoples, industrialized in Perm in 1938; about 400,000 tons eaten yearly in Russia.
Philippine adobo
Philippine adobo is the Filipino braise of meat, seafood, or vegetables in vinegar, garlic, bay leaf, and usually soy sauce. The name is Spanish (adobar, to marinate); the technique predates colonization and the first record is the 1613 Vocabulario de la lengua tagala.
Picadillo
Picadillo: Spanish and Latin American dish of seasoned ground or minced meat with tomato, onion, peppers; from picar, to mince. Mexican, Cuban, Filipino giniling, Costa Rican vegetable hash, and Spanish chorizo-meat versions differ.
Porchetta
Porchetta is an Italian whole deboned pig or suckling pig seasoned with salt, pepper, garlic, rosemary, or wild fennel, tied and roasted whole; a central Italian street food, with Porchetta di Ariccia holding EU PGI status since 2011.
Pork chop
Pork chop: a loin cut of pork sliced perpendicular to the spine, sold as rib, loin, blade, sirloin, porterhouse, or T-bone chops; cooked to 145°F with a 3-minute rest and safe when pink at temperature.
Pork pie
Pork pie: British cold pie of chopped pork and jelly in hot water crust pastry; the Melton Mowbray variant (PGI, uncured grey pork, 30% minimum meat) is its protected regional form.
Pork ribs
Pork ribs are cuts from the pig's rib cage: baby back ribs from the loin, spareribs and St. Louis cut from the belly, plus rib tips and country-style. USDA safe temperature is 145 degrees F with a 3-minute rest; slow cooking melts collagen into gelatin.
Pork roll
Pork roll, also called Taylor ham, is a smoked, cured processed pork loaf from Trenton, New Jersey, created by John Taylor in 1856, renamed under the 1906 Pure Food and Drug Act, and eaten as the state's signature pork roll, egg, and cheese sandwich.
Pot roast
Pot roast is an American beef dish, also called Yankee pot roast in its New England vegetable version: a tough cut such as chuck or brisket browned, then braised slowly in a covered pot with a little liquid until tender, an Americanism in print since 1881.
Pot-au-feu
Pot-au-feu, French "pot on the fire," is the traditional French boiled beef and vegetable stew, broth served first, meat second; national dish of France, attested from the 17th century.
Poultry Products
Poultry products are foods manufactured from poultry, including raw carcasses, cuts, nuggets, patties, and canned items. Regulated by USDA's Poultry Products Inspection Act (1957) and graded A, B, C; US sector sales $81.7 billion in 2025.
Poutine
Poutine is a Québécois fast-food dish of french fries topped with fresh cheese curds and hot brown gravy, created in Centre-du-Québec around 1957 at Warwick and 1964 at Drummondville, and now a national Canadian dish.
Ragù
Ragù, from French ragoût, is the Italian family of slow-cooked meat sauces for pasta; the two main versions are minced-meat, lightly tomatoed ragù alla bolognese, codified in 1982 and updated in 2023, and whole-cut, tomato-rich ragù napoletano.
Rendang
Rendang (randang) is a Minangkabau slow-cooked meat dish from West Sumatra, Indonesia, made with coconut milk and spices; dry Indonesian rendang differs from wetter Malaysian kalio-style versions, and CNN ranked it the world's most delicious food in 2011 and 2017.
Rib eye steak
Rib eye steak: beef steak from the rib primal built around the longissimus dorsi muscle, prized for heavy marbling, USDA Prime/Choice grading at the 12th rib, dry-heat cooking, and top consumer palatability scores.
Roast chicken
Roast chicken: a whole chicken cooked by dry heat in an oven, over fire, or on a spit. Key facts: USDA safe internal temperature 165 °F, spatchcocking for even cooking, dry brining, and the British Sunday roast tradition.
Rocky Mountain oysters
Rocky Mountain oysters, also called prairie oysters or calf fries (French animelles), are breaded, deep-fried bull or calf testicles, a Western North American ranching dish, not seafood, served with dipping sauce and celebrated at testicle festivals.
Rogan josh
Rogan josh (रोगन जोश) is a Kashmiri lamb or mutton curry brought by the Mughals, named from Persian rogan (oil) and josh (heat), colored red by Kashmiri chillies, mawal flower, or ratan jot, with distinct Pandit and Muslim versions.