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The different types of meat and how to prepare them
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Meat is one of the most versatile and appreciated ingredients in kitchens around the world, and knowing its varieties and ways of preparing it is essential for anyone who wants to maximise the flavour and texture of each type.
In this guide, we’ll explore the meats ONI offers – including beef (cow and buffalo), pork and poultry (chicken and turkey) – and the best ways to cook them.
With these tips, you’ll be able to adapt recipes and improve the preparation of each type of meat, bringing out its flavours and unique characteristics.
Beef – cow and buffalo
Beef is known for its variety of cuts and versatility in different dishes. It’s tender and full of flavour, while buffalo meat is leaner, with a slightly more intense taste.
- Grilling cuts – cuts such as picanha, loin and tenderloin are excellent grilled. This technique seals the meat, preserving its juiciness and giving it a caramelised exterior.
- Roasts and stews – Cuts such as brisket and termite are ideal for slow cooking, as this softens the fibres and intensifies the flavours. Buffalo is also great for quick roasts, as it retains its tenderness even though it has less fat.
- Burgers and stews – Minced beef is perfect for burgers and meatballs, while buffalo works well in stews that require a robust flavour.
Pork
Pork has a distinctive flavour and is excellent for both quick and elaborate preparations. Depending on the cut, you can experiment with different techniques to bring out the best in this meat.
- Grilled and fried – Pork chops are delicious grilled or fried, crispy on the outside and juicy on the inside.
- Roasts – Pork loins and shanks are ideal for slow roasting with herb and spice marinades, intensifying the flavours and ensuring a tender texture.
- Preparations in sauces – For cuts such as the leg or belly, the recommendation is to cook them in dense sauces or intense seasonings, which leave the meat tender and flavoursome.
Poultry – chicken, chicken and turkey
Poultry meat is light and adapts well to different seasonings and techniques, making it an excellent source of protein. Each type of poultry has specific characteristics that influence the choice of preparation.
- Chicken – Chicken breasts are perfect for grilling or roasting quickly, while thighs and drumsticks benefit from slower cooking, which leaves the meat succulent. Ideal for stews and broths, chicken releases a more intense flavour when cooked slowly. It’s a perfect choice for dishes that require a more concentrated flavour.
- Turkey – Turkey meat is known for its lightness and mild flavour. It can be roasted whole, sliced or with stuffing, a great option for special occasions. It is also excellent marinated to prevent it from drying out while roasting.
Knowing the characteristics of each type of meat and the right preparation methods allows you to create tasty dishes with different textures and nuances of flavour.
ONI offers a selection of high-quality meats to meet your culinary needs, making your meals even more special. Keep up to date with all our news via our blog, as well as our social networks: Facebook, Instagram and LinkedIn.
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