Few Europeans will overcome themselves to try an unusual dish. The most exotic meat in Europe is grape snails and frog legs. So what? To each his own. In the east they eat camels, and in Africa they eat antelopes and beetle larvae. For example, not many people know that the famous Chinese dish, which is supposedly prepared from a camel's hump, does not exist. And if it existed, then no one would eat it. After all, the hump contains only fat mass, there is almost no meat. Also, if an ostrich sits in one place in a pen and stops moving, its meat will become hard and rubbery. He has to run all day, and the farmers help him in this. Far from the most expensive and exotic meat is marbled beef. A more expensive dish, which is also a delicacy - a bear's paw baked in herbs and wine, python meat in palm leaves is also a delicacy. African tribes mainly eat beetles, larvae, scorpions. Not always they can afford such a luxury as antelope meat. After all, in order to enjoy tender and juicy meat, you need to be a good hunter. Here these animals live, only in freedom and there are no farms for their breeding. Probably everyone knows that in Russia to become a man meant to overcome a bear. What did they do with his carcass? Used for food. Baked dishes were prepared from no less exotic bear meat, and earlier dumplings always included bear meat. For curiosity, sometimes you can afford to try a new dish or type of meat. Meat is the staple diet of most people around the world. But besides pork, beef and poultry, which are familiar to many, there are types of exotic meat that not everyone dares to try. Could you eat silkworm larvae, grape snails or python meat? Let's make the ten most popular exotic types of meat, compare their taste and understand how to cook.
10. Ostrich meat
Despite the fact that ostrich farms are gaining more and more popularity in our country, the meat of these animals is not yet as in demand as in Australia. Ostrich in structure, color and taste resembles beef. Ostrich meat is low in cholesterol, high in fat and protein. Despite the fact that the meat does not contain much fat, passing through the entire heat treatment the dish remains tender and juicy and cooks quite quickly. This exotic meat gained popularity in Italy, Mexico, China, and Australia. Grilled ostrich, medallions, stews and meatballs. Due to the delicate texture, the seasonings are very well absorbed and marinate the ostrich meat. To get high-quality and tender meat, farmers force ostriches to run. With a sedentary lifestyle of an animal, the meat becomes coarse and resembles a rubber galosh.1. Meat of beetles and larvae
Larvae of various insects are eaten in Africa, Peru, China, Vietnam and other countries. The most unusual eating of larvae is eating them alive. Not many people take this step. In Peru and Africa, this dish is very popular. A deep dish with live larvae is served, which is seasoned with pepper and herbs, it must be eaten with the hands, and in some species of larvae, the head is bitten off and discarded before use. The spectacle is not pleasant, and those who decide to take such a step say that their taste is not worth it. Of course, they contain pure protein, but it is more pleasant to eat them fried. This list can be supplemented with new types of exotic meat endlessly. After all, how many peoples, so many traditions. If you want to try exotic meat, you can find it on the Internet in online stores. For lovers of the traditional type of meat, you can purchase organic beef or pork from farmers. Now you can buy meat in bulk from the manufacturer, as well as at retail. For large industries, this will be a very profitable offer. Now many large wholesale meat producers offer you venison, rabbit, turkey, lamb and more. They say you have to try everything in life. Some will not dare to try the snake and larvae, others will not even be able to try bear meat. It all depends on tastes and preferences. But almost any kind of meat can be cooked in a special way. Do not forget that protein must be included in the diet. Continuation: Exotic meat is unlikely to be seen in the supermarket. This type of product means the meat of a snake, crocodile, camel, buffalo, frog. In elite restaurants, you can often see dishes with these types of meat.
The benefits of exotic meat
What is its use? Snake meat helps to normalize blood pressure. It is indicated as a prophylaxis against impotence. In Asian countries, they are sure that the frequent use of such a product contributes to the preservation of youth for many years.
Crocodile meat is considered healthier than chicken. In its composition contains a minimum amount of fat and cholesterol. The cartilage of this animal has an anti-arthritis effect.
Frog legs help reduce the risk of developing cancer. This product rich in a substance that has a positive effect on the cardiovascular system.
Camel meat is no less healthy exotic meat, indicated for anemia, exhaustion and dystrophy. This is due to the fact that it contains a large amount of proteins. In its composition contains heme iron - a substance that is perfectly absorbed by the human body. Camel meat is also indicated for low hemoglobin.
However, those who have problems with the intestines and digestion should refrain from eating this delicacy.
| Product | Kcal | Proteins, g | Fats, g | Ang, g | |
|---|---|---|---|---|---|
 |
camel meat | 160,2 | 18,9 | 9,4 | |
 |
Buffalo meat, 2 categories | 135,4 | 20,8 | 5,8 | |
| Buffalo meat, 1st category | 194,8 | 19 | 13,2 | ||
 |
buffalo | 194,8 | 19 | 13,2 | |
 |
camel meat | 160,2 | 18,9 | 9,4 | 0 |
 |
snake meat | 93 | 16,4 | 0,3 | 0 |
 |
Beef and pork familiar to us are far from the only meat that can be cooked. Some types of exotic meat can be bought in our country. In order to try some other species, you must travel to its "homeland". As a rule, one and the second method requires relatively large financial costs. In any case, you should know that meats that are exotic or not very appetizing to us are readily eaten in different parts of the world.
Crocodile, snake and all the rest
One exotic example is crocodile meat. It is non-greasy and has a mild flavor. The calorie content of crocodile meat is about 180 kcal per 100 grams.
Thus, it can be included in the diet of people suffering from extra pounds or those who care about their figure. Prepared from crocodile meat:
- Steaks
- Skewers
- Chops
Interestingly, cooking dishes from crocodile meat is not difficult, as it might seem at first glance. It has similar rules for preparing poultry dishes, mainly chicken or turkey. You can also find in its taste "notes" of seafood or fish. Everyone here depends on the processing of crocodile meat.
Exotic for our regions is snake meat. It has a low calorie content of about 117 kcal per 100 grams. The taste is very similar to fish meat.
Squirrel meat is consumed in some countries, for example, in the USA or Great Britain. Soup, stew, fried dishes are prepared from it. The meat has a slightly sweet and tender taste. Thus, belchatina can be part of a balanced diet.
Despite the fact that the bear is not an exotic animal in the sense that it is found in our climatic zone, its meat is exotic. Bear meat has a characteristic taste and smell, and a rather tough structure. This means that it must always be subjected to appropriate processing. In addition, meat is fatty and difficult to digest.
Llama meat in those countries where it is produced, for example, in Bolivia and Chile, is considered a common product, and in Europe it is a very exclusive rarity. Llama meat is tender, low in fat and easy to digest. It has a dark red color and a sweet taste. This meat may be succumbing different types processing.
Kangaroo meat is especially valued in Australia. Interestingly, there the price per kilogram of kangaroo meat is often less than a kilogram of beef or pork. Kangaroo meat is similar to venison but has a much less intense flavor. It is juicy, has an intense color, as well as a minimally perceptible sweetness.
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Meat is the staple diet of most people around the world. But besides pork, beef and poultry, which are familiar to many, there are types of exotic meat that not everyone dares to try. Could you eat silkworm larvae, grape snails or python meat? Let's make the ten most popular exotic types of meat, compare their taste and understand how to cook.
10. Ostrich meat
Despite the fact that ostrich farms are gaining more and more popularity in our country, the meat of these animals is not yet as in demand as in Australia. Ostrich in structure, color and taste resembles beef. Ostrich meat is low in cholesterol, high in fat and protein. Despite the fact that the meat does not contain a lot of fat, the dish remains tender and juicy during the entire heat treatment and cooks quite quickly. This exotic meat gained popularity in Italy, Mexico, China, and Australia. Grilled ostrich, medallions, stews and meatballs. Due to the delicate texture, the seasonings are very well absorbed and marinate the ostrich meat. To get high-quality and tender meat, farmers force ostriches to run. With a sedentary lifestyle of an animal, the meat becomes coarse and resembles a rubber galosh.
9 Kangaroo Meat
Few people remember that in the difficult 90s, many stores in our country fed the people not only with Bush chicken legs, but also kangaroo meat. It was sold already cut in vacuum packaging. Meat comes to Europe only from Australia and New Guinea, because this marsupial lives only there. The import of kanguryatin to Russia is now prohibited, this is due to the detection of intestinal bacteria in the meat. Previously, Russia was the largest consumer of kenguryatin (about 70%). This meat is firm, almost without fat, and it is not easy to cook it. In order not to overdry the meat, it must be cooked in sauce or poured with oil. Tastes a little different from beef.
8 Bear Meat
Quite a peculiar meat that not everyone will like. Before cooking a dish, you need to cut off all the fat from the meat, which has a very unpleasant odor. To make the meat soft, juicy and acquire a noble taste, it is soaked in wine and herbs for at least 4 days, and cut into small pieces. A delicacy piece is paw, it is usually baked. For steaks use ham. In old Russian cooking, bear meat was always a part of dumplings. The taste of meat is unlike anything else, and the price of a dish in some restaurants in Moscow and St. Petersburg ranges from 2,500 to 4,000 rubles per steak.
A very popular dish in Africa. It is prepared in Namibia, South Africa, Madagascar. In other countries, this dish is a delicacy. The meat of the antelope is quite tender and not high-calorie at all. The most valuable parts of the carcass are tenderloin and shoulder blade. Barbecue, sausages are prepared from the antelope, baked in herbs. Chips are prepared from meat, which are served as snacks for beer. The taste of the antelope is similar to venison and turkey at the same time.
6. Dog meat
Although it is considered that dog meat only eaten in Korea, far from it. This exotic and many, sometimes, shocking type of meat is consumed in America and some European countries. One of the most expensive dishes is barbecue ribs, dog tail soup. For cooking dog meat, animals are bred on farms, and in some restaurants you can choose your own lunch or dinner. It tastes like a cross between chicken and beef. In cooking meat, there is a big minus, as well as with bear meat, you need to cut off all the fat, otherwise the dog meat will acquire a bitter and soapy taste.
5. Camel meat
camel meat included in the main diet of the peoples of the East and Africa. Not much different in taste from beef (a little tougher), resembles game meat, has a sweetish aftertaste. The most valuable young, fattened carcasses. camel meat dietary product due to its low fat content. All the main fat is contained in the camel's hump. It is used for culinary and medicinal purposes and is valued above lamb and beef fat. From it prepare any dishes. They add it to shawarma, prepare manti, boil whites (the process takes 3-4 hours), fry, stew. Camel meat is quickly boiled and fried.
4. Crocodile and alligator meat
Alligator and crocodile meat tender, juicy and moderately fatty, very similar to chicken, only more nutritious. It is eaten in different parts of the world, including South America, Argentina, Thailand and even Japan. They make soup from it, bake a pie, in India they cook curry, grill and barbecue from its ribs. Its meat is versatile. It can be cooked as a main dish, and at the same time serve as an addition to spaghetti, casseroles, pizza and even scrambled eggs. It pairs well with spices, herbs and oils. But many Europeans do not like crocodile meat because of the bright musky taste.
3. Frog meat
Italy has nicknamed France "frogs", this teaser appeared for good reason. After all, France ranks first in the cultivation and use of frog meat into food. An interesting fact is that only frog legs are used, the rest of the carcass is thrown away. Few people know that this is done because the rest of the body is unfit for food due to the content of toxic substances. Paws are baked, grilled with herbs, cooked in wine, stewed with vegetables. The taste is reminiscent of slightly smoked chicken, with a tougher texture. The meat cooks fairly quickly and is nutritious.
Many healers attribute snake meat healing properties. In China, Thailand and other countries of the East and Asia, almost all parts of the snake are used. They eat her heart, drink her bile. The most popular meat is rattlesnake, python and cobra. Previously, they were hunted, but now they are bred on farms. In Thailand, snakes are salted, marinated, alcohol is prepared on them, fried, added to soups. When eating a rattlesnake, a lot of people die and it's not at all about the poison. This reptile contains an incredible amount of bones, not one river fish can be compared with it. Those who have tried this snake say that the taste is not worth dying of suffocation.
1. Meat of beetles and larvae
Larvae of various insects are eaten in Africa, Peru, China, Vietnam and other countries. The most unusual eating of larvae is eating them alive. Not many people take this step. In Peru and Africa, this dish is very popular. A deep dish with live larvae is served, which is seasoned with pepper and herbs, it must be eaten with the hands, and in some species of larvae, the head is bitten off and discarded before use. The spectacle is not pleasant, and those who decide to take such a step say that their taste is not worth it. Of course, they contain pure protein, but it is more pleasant to eat them fried.
This list can be supplemented with new types of exotic meat endlessly. After all, how many peoples, so many traditions. If you want to try exotic meat, you can find it on the Internet in online stores.
For lovers of the traditional type of meat, you can purchase organic beef or pork from farmers. Now you can buy meat in bulk from the manufacturer, as well as at retail. For large industries, this will be a very profitable offer. Now many large wholesale meat producers offer you venison, rabbit, turkey, lamb and more.
They say you have to try everything in life. Some will not dare to try the snake and larvae, others will not even be able to try bear meat. It all depends on tastes and preferences. But almost any kind of meat can be cooked in a special way. Do not forget that protein must be included in the diet.
Alligator and crocodile
Alligator and crocodile meat tastes like chicken - tender, juicy, moderately fatty, nutritious. It is eaten in different parts of the world: in Singapore and Japan it is served in restaurants as a delicacy, in India curries are made from crocodile, in Australia they bake pies with its meat, in many countries of the Americas they cook soup from alligator meat, roast it on charcoal and barbecue from his ribs. A purely national way of eating crocodile meat in Africa is roasting it over an open fire or adding it to soups and spicy stews.
From a culinary point of view, it is versatile, as it can not only be cooked on its own, but also be a great addition to pies, spaghetti, casseroles, omelettes and even pizza! All this is due to its excellent compatibility with herbs, vegetables and spices, which makes it possible to experiment with it almost indefinitely. Loin parts are considered to be the tail and paws - this is the most expensive and is considered the "highest grade". The back is stiffer and is most often used for steaks or barbecues with mushrooms and kale. Crocodile stew is no less tasty, especially if cream, wine and aromatic spices are added to it in the right proportions. True, Europeans do not like dishes made from crocodile, since the meat has a pronounced musky flavor.
Antelope
Antelope meat is a fairly common dish in Africa: you can easily try it in Cameroon, South Africa, Botswana, Namibia or Madagascar; for other parts of the world it is a delicacy. It is quite tender and not at all high-calorie. The tenderloin and shoulder blade are considered the most valuable parts of the carcass - they are often baked whole, richly flavored with spices. The meat of these animals is in the form of steaks; hamburgers, sausages, barbecue and curry are made from it. It is also used to make the national South African snack biltong (dried meat, "meat chips"), served with beer, red wine and soft drinks.
Camel
Camel meat belongs to traditional cuisine peoples of the East and Africa. It is not much different from beef (but a little tougher) and somewhat reminiscent of game meat, having a sweetish aftertaste. Moreover, the carcasses of young, well-fed individuals are the most valuable. It is fried, stewed and boiled in large and small pieces, chopped products are prepared; This meat is quickly boiled and fried. Cook meat for 3-4 hours. Belyashi, shawarma, barbecue, manti and other dishes are usually prepared from it. Camel meat is a dietary product, since it does not contain internal layers of fat. But the fatty layer in its pure form is contained in humpback fat: it is melted and used in cooking, this fat is valued above lamb and beef.
Snake
Many nations attribute incredible healing properties to snake meat, including the qualities of an aphrodisiac, especially the meat of poisonous snakes. It tastes a bit like chicken and is highly valued. The most popular meat is cobra and rattlesnake, and pythons are also eaten. Previously, snakes were hunted, but now they are bred in special nurseries. used in Africa and Latin America, but especially loved in the East. In China (the Chinese are the leading experts in snake dishes), Japan, Thailand, snakes are baked, salted, steamed, boiled, fried, stewed, cooked in a pot, or their meat is served raw (sliced like Japanese sashimi) - with rice, noodles, the most different vegetables, spices and herbs, with the meat of other animals. Snake blood and gallbladder are also eaten.
Kangaroo
The kangaroo lives exclusively in Australia and New Guinea and has been eaten by natives for thousands of years. And the Europeans who settled in Australia do not use the meat of this animal, it serves only as dog food. Nowadays, kangaroo meat is bought in large quantities in Europe. Until recently, they also bought in Russia, but now the import of kangaroo meat into this country is prohibited. The import of meat into Ukraine has always been banned. This meat is quite hard and dietary - almost without fat, so it is not easy to cook it. In order not to overdry, when frying and baking, the meat must be constantly poured with oil or water. It is much easier to put it out on low heat. When cooked, it can be used in dishes that are traditionally made with beef.
Bear
Bear meat is a rather peculiar meat that not everyone likes. The fact is that bear fat does not smell very pleasant, so you should carefully cut it off the meat before cooking. In order to acquire the necessary softness, juiciness and noble taste, it is pre-soaked in a marinade of wine, spices and herbs - four days if the pieces are large, and at least 15 hours if the meat is cut into small slices. For frying, the pulp of the ham is usually used, and for stewing, the dorsal and lumbar parts of the bear carcass are used. The most delicious piece - paws - is usually baked in the oven with lard, garlic and pepper. In Ukrainian, Russian and Moldavian cuisines, bear meat is sometimes used for boiled pork, stuffing for dumplings.
Squab
A squab is a young, well-fed pigeon that has not yet begun to fly. Its dark sweet juicy meat is grilled or cooked as a roast, baked. As the squab meat ages, it darkens and coarsens. Squab is on the menu of many European restaurants. Sobachatin dog is meat that is eaten not only by eastern peoples, but also by residents of Polynesia and America. Restaurants in Korea and Vietnam always have dog meat dishes on their menus, such as minced meat with seasonings, meat in leaves, sour curry with wine, or fried ribs and chicken legs. The most expensive dish on offer is dog meat soup with bamboo shoots: it is customary to eat it only in the second half of the lunar month, because the Chinese believe that in this way it promotes health, improves male potency and, in addition, removes misfortune from a person.
Ostrich
Despite the fact that the breeding of ostriches on farms has gained great popularity in our country, ostrich meat cannot be called the usual food for Ukrainians. Ostrich meat resembles beef in color, taste and texture. Ostrich is low in cholesterol, high in protein, low in fat and rich in micronutrients. Despite the low fat content during heat treatment, ostrich meat remains soft and juicy, not requiring a long time to cook it. Ostrich meat is one of the most tempting exotic dishes of Mexican, Chinese, Italian cuisine, an elite product for restaurants, grill bars.
It perfectly absorbs a variety of spices, which makes the taste of meat even more refined, piquant and fragrant. In European restaurants, dishes such as grilled ostrich, ostrich burgundy, ostrich honey barbecue, ostrich filet mignon, ostrich stew, ostrich cutlets, as well as a huge number of appetizers, soups and salads with the addition of ostrich meat are especially popular.
