Top 100 European Meat Dishes

This ćevapi variety is made in the city of Travnik in Bosnia and Herzegovina. The ćevapi are made with a combination of beef, veal, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton. The bread, locally called pitica, is dipped in the broth, then grilled for a short time. Once grilled, the ćevapi are placed into the pitica, and they are then topped with chopped onions. It is recommended to serve this ćevapi variety with yogurt on the side.Expand

Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.Expand

Known as the holiest of holies of Italian cuisine, the Florentine-style beef steak is prepared exclusively with dry-aged beef from the Chianina cattle, which is particularly prized for its tenderness. Even though bistecca alla Fiorentina is often described as a T-bone steak, it is much closer to a porterhouse - since it's cut closer to the center, the tenderloin is much larger than the one on a regular T-bone. Also, bistecca alla Fiorentina must be thick; the cut needs to be at least three fingers wide so that when the meat is grilled over a very hot flame, a nice, slightly charred crust forms on the outside of the steak while the inside remains succulent. In fact, bistecca alla Fiorentina is never, ever served medium or well-done, as any true Tuscan will insist that this dream of a steak should only be eaten sanguinoso, meaning rare. To enjoy your Florentine-style steak the Italian way, simplicity is the way to go - highlight the rich flavor of grilled beef with nothing more than a drizzle of extra virgin olive oil, rosemary, and salt.Expand

Shashlik is the name for a traditional Central and West Asian barbecue consisting of marinated, skewered, and grilled chunks of meat such as lamb, beef, or pork, depending on regional and religious preferences. Lamb, beef, or pork is usually combined with chunks of vegetables such as bell peppers, onions, mushrooms, or tomatoes. The meat is typically marinated overnight in vinegar, herbs, spices, and dry wine. In Russia, barbecue is traditionally reserved for men, who are in charge of the whole grilling process, while the women are usually busy slicing vegetables and setting the tables. Shashlik is traditionally prepared for events with a large number of people gathered around the fire, cooperating and socializing in the process, making the dish a communal affair. Because the origins of the dish lie between Turkey and Russia, many believe that the name is derived from the Turkish word shish, meaning skewer. In Georgia, shashlik is known as mtsvadi.Expand

Leitão a Bairrada is a Portuguese dish of suckling pig that's roasted and basted until the flesh becomes creamy and the skin develops its typical crunchiness. It is said that the best place to try this delicacy is the Bairrada wine region, particularly the city of Mealhada. Pigs from this region are considered the best in Portugal, and they feed mostly on acorns. Their meat is rubbed with fat, coarse salt, pepper, and garlic, and it's then skewered on a pole before being cooked in eucalyptus-and-vine-fueled ovens. Once prepared, the suckling pig is traditionally served with batatas fritas, orange slices, and a fresh salad on the side. The dish is so popular in Portugal that there is even a brotherhood of Leitão da Bairrada.Expand

Contrary to popular belief, the word Châteaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French author, diplomat, and statesman Francois René Vicomte de Chateaubriand. When served in France, Châteaubriand will always be accompanied by a sauce – most often either a traditional red wine sauce or Béarnaise sauce. The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes.Expand

Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before they are grilled on traditional charcoal barbecues. They are commonly paired with potatoes, salads, or the creamy and refreshing tzatziki sauce.Expand

Tagliata is a traditional meat dish that's most commonly made with beef. The dish is usually made with a combination of sirloin steak, rocket (arugula), extra-virgin olive oil, salt, black pepper, and cherry tomatoes, if desired. The meat should be about 1'' (2.5cm) thick and seared on both sides on a hot griddle pan or on a barbecue. The inside of the meat is usually medium-rare and juicy, while the outside is nicely seared. Once done, it's sprinkled with salt and pepper and cut into thin slices. The slices are most commonly served over a mound of rocket, and each serving is drizzled with olive oil. If desired, add some cherry tomatoes, a drizzle of balsamic vinegar, or Parmigiano-Reggiano shavings as well. Tagliata di manzo is served immediately.Expand

This unique variety of ćevapi hails from the city of Sarajevo, hence the name sarajevski ćevapi. There are variable accounts regarding the usage of meat for these tasty meat rolls – purists make them exclusively with ground beef, salt, and pepper, while others use a combination of ground beef and mutton. In recent years, sarajevski ćevapi are typically made only with ground beef and salt in order for the meat flavor to be as clear as possible. Once prepared, ćevapi should be refrigerated for 48 hours. They are then grilled, and traditionally served in a round-shaped, (sometimes) beef stock-dipped bread called somun, accompanied by raw onions on the side.Expand

Yorkshire Handmade Pies specializes in producing artisanal savory pies. They focus on high-quality ingredients and traditional baking methods. The company offers a variety of pie flavors, including classic meat-filled options and vegetarian choices. Each pie is crafted by hand to ensure consistency and quality.Expand

Di'sPies is a producer based in Halifax, specializing in traditional British pies, including steak and kidney pie. The company prides itself on using locally sourced ingredients. Di'sPies is known for its dedication to quality and authentic recipes. The business operates a local shop and also provides catering services.Expand

Vinzenzmurr is a traditional Bavarian butcher and delicatessen company based in Munich, founded in 1902 and deeply embedded in the city’s food culture. Built on classic butcher craftsmanship, the brand combines in-house production with a strong focus on freshness, traceability, and regional sourcing, working closely with Bavarian farmers. Vinzenzmurr is best known for its range of traditional specialties such as Münchner Weißwurst, Leberkäse, sausages, hams, and prepared meat dishes, produced according to long-established recipes and strict quality standards. Centralized production in Munich supplies a wide network of retail shops across the city and southern Bavaria, ensuring consistent quality while maintaining a local, neighborhood presence. Beyond everyday retail, the brand is also visible in Munich’s culinary traditions, including its long-standing presence at Oktoberfest. Vinzenzmurr positions itself not as a gourmet brand, but as a reliable, heritage-driven butcher rooted in everyday Bavarian cuisine, where craftsmanship, volume, and regional identity meet.Expand