Meat & Grills
Roasts, grills, kebabs and signature meat dishes.
258 dishes
Silpancho
Thin breaded beef over rice and potato, topped with egg.
Steak and Kidney Pie
Rich beef and kidney filling under a pastry lid.
Straccetti
Rooted in Italy, Straccetti is a beef dish enjoyed for generations.
Toad in the Hole
Sausages baked into a puffed Yorkshire batter.
Vištinės Goose
Roasted or cured goose of the rare Lithuanian Vištinės breed, served at Christmas and Martinmas tables in rural Aukštaitija and at heritage-food festivals in Vilnius and Kaunas.
Yassa
Yassa is a traditional poultry dish from Senegal.
Zlatiborska Pršuta
Zlatiborska Pršuta is one of the classic dishes in the cured ham tradition of Serbia.
Bakso Solo
Bakso Solo counts among the traditional food of Indonesia, a meatball dish locals hold dear.
Black Pudding
Rich blood sausage with oats, sliced and fried.
Boudin Noir
Soft blood sausage pan-fried with apples.
Cabrito
Whole-roast kid goat from northern Mexico, pit-barbecued for hours and served with tortillas and salsa verde in Monterrey and Saltillo.
Cabrito da Beira
IGP suckling kid goat from the Beira Interior of central Portugal, slow-roasted in wood ovens with potatoes for Easter and Christmas.
Cabrito Das Terras Altas do Minho
IGP suckling kid goat from the mountains of Alto Minho in northern Portugal, roasted whole in wood ovens for village festivals.
Cacholeira Branca de Portalegre
Rooted in Portugal, Cacholeira Branca de Portalegre is a sausage enjoyed for generations.
Caltaboș
Romanian blood sausage from Moldavia, made with pork offal, rice, and spices for the Christmas pig-slaughter feast.
Chalona de Cordero
From Peru, Chalona de Cordero is a well-known cured meat.
Cuy Frito
Cuy Frito is Peru's classic spit-roasted or pan-fried guinea pig, marinated in cumin and huacatay and served whole with potatoes and ají.
Gänsebraten
Gänsebraten is a beloved goose dish, traditional to Germany.
Haggis
Savoury Scottish pudding of oats, offal and spice.
Higado Encebollado
Higado Encebollado counts among the traditional food of Mexico, an offal dish locals hold dear.
Jagnięcina Podhalańska
Jagnięcina Podhalańska is one of the classic dishes in the lamb tradition of Poland.
Jambon de L'Ardéche
Dry-cured ham from the Cévennes hill country south of Lyon — pigs finished on chestnuts, aged nine to eighteen months in oak smoke.
Judd mat Gaardebounen
Smoked pork collar with broad beans, the national dish.
Kansas City-Style Barbecue
From the United States, Kansas City-Style Barbecue is a well-known barbecue.