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Other Meats


emu   Pronunciation:  EE-myoo  Notes:   Emus are Australia's answer to the ostrich.  Like ostriches, they're low in fat and taste like beef.   Substitutes:  ostrich OR rhea OR beef (similar texture, beef is higher in fat) OR chicken OR turkey 

frog   Notes:   The French love frog's legs, but it's hard for some of us to get past the eerie resemblance between a frog's anatomy and our own.  Fresh frog's legs are easy to find in Chinese markets, but they only show up sporadically in other markets.  If you can't find them fresh, frozen frog's legs are an acceptable substitute.  Equivalents: 4 pairs = 1 pound Substitutes: scallops OR white chicken meat 

goat   Notes:    Goat meat is widely consumed in North Africa and the Middle East, but many Americans have never tasted it.  It's quite lean, and if cooked correctly, it can be surprisingly good.  As with sheep, the best meat comes from a young animal, or a baby goat = kid = capretto = cabrito.  Meat from older goats is tougher, like mutton.     Substitutes:  lamb OR beef brisket 

mutton  Notes:   After lambs are a year old, their meat is sold as mutton.  Mutton is cheaper than lamb, but it's tougher, fattier, and less delicately flavored.  It's more popular in Europe than in the United States.  Substitutes:  lamb

ostrich   Pronunciation:  AH-strich  Notes:   Ostrich looks and tastes like a cross between beef and chicken, and it's relatively low in fat.   Substitutes:  emu OR rhea OR beef (similar texture, beef is higher in fat) OR chicken OR turkey

rabbit  Notes:   Rabbit is low in fat and similar in taste and texture to chicken.    Substitutes:  chicken (takes less time to cook) 

rhea   Pronunciation:  REE-uh   Notes:   Rheas are the South American version of ostriches.  Rhea meat resembles ostrich meat, but it's even leaner.  Substitutes:  emu OR ostrich OR beef (similar texture, beef is higher in fat) OR chicken OR turkey  


Copyright 1996-2005  Lori Alden