Other Meats Category

Emus are Australia's answer to the ostrich. Like ostriches, they're low in fat and taste like beef.

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.

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.

Horse meat is common in many countries such as France. It has become less popular over time.

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.

Ostrich looks and tastes like a cross between beef and chicken, and it's relatively low in fat.

Rabbit is low in fat and similar in taste and texture to chicken.

Rheas are the South American version of ostriches. Rhea meat resembles ostrich meat, but it's even leaner.