Meat Dish

United States

Fatback is firm and dense fat taken off the back of a pig, and can be bought with or without the skin. It can be used to make salt pork or lard, and it is sometimes used for techniques such as larding and barding. Fatback is also the name of a traditional dish that is served for New Year's Eve in the American South, when it is fried until golden-brown and crunchy, accompanied by black eyed peas and greens. The dish is supposed to bring luck and wealth in the year that follows. Originally, fatback became popular in the South during the Great Depression because it was the only cut of meat that hungry families could afford.

Fatback

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In French butchery, the faux-filet corresponds to the sirloin steak cut in English-speaking countries. This cut comes from the back of the cow, right behind the ribs - hence its name, which means "false fillet" in French, as it's located near but not exactly where the tenderloin (or "filet" in French) is. The faux-filet is a well-marbled cut of beef, meaning it has thin streaks of fat running through the meat. This marbling melts during cooking, which contributes to the cut's reputation for tenderness and flavor. Because of this, faux-filet is often cooked quickly at high heat to medium-rare or medium to maintain its tenderness, making it a popular choice for grilling or pan-searing.
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Faux-filet

Brazil

Feij&atilde;o tropeiro is a traditional dish from the Brazilian state of Minas Gerais. A favorite dish of cattle rangers (tropeiros), it consists of beans that are cooked with salted or dried meat, manioc flour, and various flavorings, herbs, and vegetables. Today, there are numerous variations on the dish, so the type of beans and meat vary from one part of the country to the next. It is believed that the dish was invented during the Brazilian Colonial period, when tropeiros used to sell things while traveling on horses, bringing beans, manioc flour, and dried meat with them on long journeys.

Feijão tropeiro

Fenek moqli is a traditional dish. It's made with a combination of rabbit meat, sunflower oil, thyme, dry white wine, and garlic. The meat is cut into pieces before it's marinated in white wine, garlic, thyme, salt, and pepper. It's then fried in oil until the meat is fully cooked. Traditionally, fried rabbit is served with french fries or baked potatoes and fresh bread that's used to mop up the juices.

Fenek moqli

Fenkata is the national dish of Malta, a communal meal that is prepared with rabbit as the star of the feast. A whole rabbit is typically marinated in wine, then stewed with aromatic herbs and vegetables such as carrots, tomatoes, onions, and garlic until tender. The sauce should be rich in flavor and thick in texture. It is recommended to serve fenkata with pasta (usually spaghetti) or potatoes, while olives and capers might also be added to the dish in order to further elevate its flavors.

Fenkata

Khoresh fesenjān (or just fesenjān) is a popular Iranian pomegranate and walnut stew. It is usually made with chicken which is served submerged in a thick, dark sauce made with ground walnuts and pomegranate syrup. Usually prepared and eaten on special occasions, it is a staple dish of the annual festivity celebrating the winter solstice. The dish is typically served alongside plain white rice or naan bread, and it is occasionally garnished with pomegranate seeds. Fesenjān is a dish commonly found in the Middle East region, especially in the neighboring Azerbaijan and Iraq.

Fesenjān

Fil&eacute; de costela (sometimes called ponta do contrafil&eacute;) refers to a specific cut of beef known as the ribeye cap or spinalis dorsi in English. Fil&eacute; de costela translates to "rib filet" or "ribeye fillet" in Portuguese, indicating its connection to the rib area. Fil&eacute; de Costela is a highly prized and flavorful cut that comes from the cap muscle of the ribeye steak. It's considered one of the most tender and marbled portions of the ribeye, making it exceptionally flavorful and juicy. In Brazilian churrasco (barbecue), fil&eacute; de costela is often sought after due to its rich marbling and intense flavor. It's sometimes prepared as a separate skewer or grilled alongside other cuts. Because of its exceptional flavor and tenderness, fil&eacute; de costela can also be enjoyed on its own as a steak, pan-seared, or roasted. It's a premium cut that's popular among those who appreciate the bold taste of well-marbled beef.

Filé de costela

Fil&eacute; Oswaldo Aranha is a traditional dish consisting of a beefsteak that's topped with large amounts of fried garlic and served with white rice, crunchy potato chips, and farofa on the side. The dish was named after Oswaldo Aranha, a Brazilian politician and diplomat who often asked for his steak to be accompanied by fried garlic and those three side dishes in a Rio De Janeiro restaurant called Cosmopolita. Shortly after that, the waiters started to refer to the plate by Aranha's name, and the dish became so popular that it was added to the menu in his honor. And although Aranha preferred to combine all the side dishes together, nowadays the side dishes are served unmixed in most restaurants.

Filé Oswaldo Aranha

Filet mignon is a premium steak cut from the tenderloin of a cow, a muscle that runs along the spine. The name "filet mignon" is French, meaning "dainty fillet" or "delicate steak," which reflects its reputation as one of the most tender and luxurious cuts of beef. Known for its exceptional tenderness, filet mignon has a smooth, fine-grained texture and almost buttery consistency. However, it has a relatively mild flavor compared to other cuts like ribeye or strip steak, which are more marbled with fat. This makes filet mignon an ideal candidate for pairing with rich sauces, marinades, or other flavor-enhancing techniques. Typically cut into small, round portions weighing between 4 to 8 ounces each, filet mignon steaks are often thick-cut to help maintain their juiciness when cooked. They are usually prepared using high-heat methods such as grilling, broiling, or pan-searing and are best served medium-rare to medium to preserve their tenderness. Because filet mignon is so lean, it can dry out if overcooked, requiring careful attention during preparation. A favorite in fine dining, filet mignon is often the centerpiece of gourmet dishes, sometimes wrapped in bacon to add flavor and moisture. It is also commonly served with rich sauces like B&eacute;arnaise, peppercorn, or red wine reductions. Due to its tenderness and the skill required to prepare it properly, filet mignon is one of the more expensive cuts of beef, often reserved for special occasions and fine dining experiences.

Filet mignon

Fl&aelig;skesteg is a traditional pork roast characterized by a crispy rind. It is usually accompanied by classic Danish sides such as braised red cabbage and caramelized or boiled potatoes. The dish is traditionally associated with Christmastime, although it is also commonly served on various special occasions or as a hearty weekend meal. Thin slices of roasted meat are often incorporated in various snacks, such as the fl&aelig;skesteg sandwich or the open-faced fl&aelig;skesteg sm&oslash;rrebr&oslash;d.

Flæskesteg

Flanchet in French butchery refers to a cut of beef from the abdominal muscles or lower chest of the cow. It is similar, but not quite same as American flank, as flanchet is just one part of the American flank, bavette d&rsquo;aloyau and a section of bavette de flanchet being the other two. Flanchet is a long, flat cut that is flavorful but also relatively tough due to the amount of exercise this part of the cow gets. It is ideal for marinating and then grilling or broiling over high heat. It should be sliced against the grain for tenderness after cooking.

Flanchet

In German butchery, flanke refers to a specific cut of beef taken from the abdominal muscles of the cow. Situated below the loin and rib and spanning the belly area, flanke is a long, flat cut. It plays a crucial role in the cow's locomotion and thus has a well-developed muscle structure. Due to its location on the cow and the constant activity of this muscle, flanke tends to be lean and possesses a distinct grain pattern. While it's flavorful due to its well-exercised nature, it's also inherently tough, with pronounced muscle fibers. Flanke's grainy texture lends itself well to specific culinary applications. In German cuisine, it's not as prominently featured as in some other cultures, like in Latin American cuisines where it's the chosen cut for dishes like carne asada. Nonetheless, it's still valued for dishes requiring longer cooking times, like braising, or when meat is thinly sliced against the grain. Marinating the flanke can introduce additional flavors and help tenderize the meat, especially if acidic components are used. Grilling or broiling after marination is common. If cooking whole, it's essential to slice it against the grain to maximize tenderness. Slow-cooking methods, like braising, can also break down its tougher fibers, rendering the meat more tender and succulent. The beefy flavor of the flanke pairs excellently with bold marinades and spices. Ingredients like garlic, chili, citrus, and vinegar can enhance its natural taste. In stews or braised dishes, aromatic vegetables, robust herbs, and flavorful liquids (like beer, wine, or beef broth) further complement flanke's characteristics.

Flanke

This classic Swedish dish consists of ham hock that is served with mashed root vegetables on the side. The ham hock is typically cured and cooked together with onions, carrots, allspice, and bay leaves, while the root mash usually combines rutabaga, potatoes, and carrots. The dish is traditionally served with mustard on the side.

Fläsklägg med rotmos

Flat iron steak is a cut of beef that comes from the shoulder (or chuck) of the cow, specifically the top blade. The name "flat iron" is believed to come from the steak's shape, which somewhat resembles an old-fashioned flat iron. It's known for its rich flavor and tenderness, making it a popular choice for grilling and other cooking methods. The flat iron steak is usually well-marbled, which contributes to its flavor and tenderness. However, it has a line of tough connective tissue running through the middle, which is typically removed by butchers to make the steak more palatable. This cut is praised for being relatively affordable compared to other premium cuts like ribeye or filet mignon. It&rsquo;s often used in recipes where a rich, beefy flavor is desired, and it's versatile enough to be cooked in various ways, including grilling, broiling, or pan-searing.

Flat iron steak

France

The preparation of this Alsatian specialty starts with finely chopped or ground meat (traditionally the cooked leftovers from the rustic pot-au-feu stew) and the addition of eggs, herbs, and onions. The mixture is spread onto thin sheets of dough, which are then rolled and cut into thick slices that are fried and shortly braised in a flavorful broth. When served, fleischschnacka, also known as escargots de viande or meat snails, is traditionally accompanied by a small amount of broth and preferably a salad on the side.

Fleischnacka

Canada

Flipper pie is a traditional pie made with an unusual ingredient &ndash; harp seal flippers. It originates from Newfoundland and Labrador, where it has been prepared and consumed during the Lenten season (especially Good Friday and Easter) and the annual seal hunt since 1555. Most recipes call for flour-coated, pan-fried seal meat, which is then roasted with vegetables such as onions, potatoes, carrots, and turnips. The combination is baked in a pastry shell, and the pie is often served with Worcestershire sauce on the side. Interestingly, the practice of seal hunting and the preparation of this pie have been criticized by animal rights activist groups and Sir Paul McCartney.

Flipper pie

Despite its French-sounding name, fondue Bourguignonne is Swiss in origin. It all started with field workers who didn't have time to go back home for a meal. They started bringing pots of oil to the field and came to cook pieces of meat (beef that was imported from Burgundy, France, hence the name) during their break. Today, beef is the most traditional option for this fondue, but mixed meat fondues are also quite popular, utilizing meats such as pork, chicken, and liver, while various vegetables can also be added to the pot. It is important to use a stable fondue pot in order to prevent hot oil-related accidents.

Fondue Bourguignonne

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In English and German butchery, the fore ribs or vorderrippe represent a prime section of beef, hailing from the upper central part of the animal, situated between the thick rib and the sirloin. This cut encompasses a set of ribs and the meat attached to them, offering a blend of marbled muscle and bone which together contribute to its pronounced flavor. Fore ribs are highly prized for their combination of tenderness and rich taste. The marbling &ndash; streaks of fat within the muscle &ndash; ensures that the meat remains juicy and flavorful during cooking. Due to the presence of the rib bone, when roasted or grilled, the meat around the bone tends to be exceptionally succulent, as bones retain heat and cook the meat from the inside as well. Given its premium status, fore ribs are often reserved for special occasions or traditional Sunday roasts. When cooked as a whole, it's commonly referred to as a "standing rib roast" or "rib of beef". When sliced into individual steaks, they're known as "rib-eye steaks", celebrated for their marbling and consequent juiciness. In British cuisine, a perfectly roasted rib of beef, with its exterior crisped to perfection and interior tender and pink, is a quintessential centerpiece, often paired with Yorkshire puddings, roast potatoes, and rich gravy.
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Fore ribs

Poland

Forszmak lubelski is a Polish meat stew typical of the Lublin region. Even though the recipe for the dish may vary, common ingredients include chopped meat (beef, pork, or chicken), pickled cucumbers, and tomato concentrate. Similar to goulash, the stew is typically flavored with smoked kielbasa, chopped ham, and bacon, seasoned with spices such as hot and sweet paprika, allspice, pepper, and bay leaves. Even though the name forszmak is derived from the German word Vorshmack, meaning appetizer, this dish is eaten as a main course in Poland, usually for lunch or dinner. Perfect for the winter season, this rich meat stew is usually accompanied by slices of bread and potatoes or barley groats.

Forszmak Lubelski

In Brazilian cuisine, frald&atilde;o refers to a specific cut of beef from the bottom part of the sirloin, close to the flank area, and on the end part of the rib area. It's a flavorful cut with a coarse texture that is prized for its taste. While it's not as tender as some other cuts, it offers a unique balance of flavor and texture. In Brazilian churrasco (barbecue), frald&atilde;o is often used for skewers or grilled whole, especially when marinated to enhance its flavors and tenderness.