Meat Dish

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In English butchery, silverside is a primal beef cut located at the rear of the animal, specifically on the outside of the hind leg, adjacent to the topside. Its name is derived from the silvery membrane or sheen that covers the muscle, which is typically removed before cooking. Silverside is leaner than many other cuts, with a firm texture and a distinctive elongated grain. It has a mild beef flavor and is characterized by a lack of significant marbling, though it usually has a layer of fat on one side, which can be utilized during cooking to keep the meat moist. Traditionally, in British cuisine, silverside has been a popular choice for salt beef or corned beef. The curing process breaks down the tougher fibers of the meat, resulting in a tender, flavorful result. However, it's also commonly roasted. When roasting, it's often advised to baste the meat regularly and potentially use a marinade or slow-cooking technique to ensure the meat remains tender. If roasted, silverside can benefit from being served with a flavorful gravy or sauce, given its lean nature. Many families in the UK enjoy silverside roast on Sundays, often accompanied by vegetables, Yorkshire pudding, and potatoes.
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Silverside

Croatia

Aramba&scaron;i is a variety of sarma and a traditional dish from the Croatian city of Sinj. It consists of a combination of diced beef, onions, garlic, pork belly, and parsley. The combination is typically flavored with pepper, salt, cloves, cinnamon, nutmeg, and grated lemon zest. This mixture is then wrapped in sour cabbage leaves and placed in a pot. Before cooking, aramba&scaron;i are topped with chopped sour cabbage, beef bones, tomato juice, water, and various dried meat products. The name of the dish is derived from the Turkish words harami, meaning sinful or unacceptable, and başi, meaning commander or chief. It is traditionally served at festivities such as Easter or Christmas, but aramba&scaron;i are especially popular during the feast of Velika Gospa (Assumption of Mary) and the popular equestrian competition known as Sinjska Alka.

Sinjski arambaši

Sīpolu sitenis is a traditional meat dish originating from Latvia. The dish is usually made with a combination of beef, onions, salt, sour cream, flour, butter, and oil. The beef is cut into slices, seasoned with salt, and fried in oil on both sides until nicely browned. The meat is removed from the pan and the onions are cut into slices and fried in the same fat. The onion rings are placed on top of the meat. A sauce is made in the same pan by adding flour, butter, water, and sour cream. The sauce is poured over the meat and onions, and the dish is then usually served with boiled potatoes on the side.

Sīpolu sitenis

In the American system of primal beef cuts, the sirloin is located in the back of the cow, behind the ribs but before the round (the rump and hind legs). The sirloin is near the top of the animal, behind the loin, hence the name "sirloin," which derives from the French "surlonge," meaning "above the loin." Sirloin is generally a tender and flavorful cut of beef. It's a popular choice for steaks and roasts because of its balance between tenderness and flavor compared to the more forward sections of the animal. There are several different types of steaks and other cuts that can come from the sirloin subprimal cut, including top sirloin (a large, lean cut with a good balance of tenderness and flavor), sirloin tip (also known as a round tip steak, this cut comes from the area where the sirloin meets the round), and bottom sirloin (located beneath the top sirloin and in front of the sirloin tip, is less tender than the top sirloin but is still flavorful).

Sirloin

Philippines

Sisig is a popular Filipino dish made by boiling, chopping, and grilling parts of pig's head such as ears, cheeks, and jowls, which are then seasoned with salt, pepper, and vinegar. The meat is combined with fried onions, sili, and chicken livers, and the whole concoction is traditionally topped with a raw egg. Some cooks like to add mayonnaise or pork cracklings into the dish for extra flavor. Originally, sisig had no meat in it, and was first described in a 1732 Kapampangan dictionary by Fr. Diego Bergano as a salad consisting of guava or green papaya. The name of the dish is believed to derive from the word sisigan, meaning to make sour. It was used as an early remedy for nausea and hangovers, because its sour flavor was considered a vomit suppressant, and that is why today sisig is almost always paired with an ice-cold beer on the side. What started as a simple sour salad has crossed land and sea to become one of the favorite dishes of beer drinkers worldwide.

Sisig

Other than serving styles and accompanying ingredients, there really isn't much difference between this Turkish classic and Arab shawarma, or Greek gyros, as all three preparations include barbecued meat, spit-roasted over coals. However, making şiş tavuk includes marinating chicken for at least several hours in a mixture of olive oil, lemon, and garlic before roasting. The delicious Turkish chicken kebab is typically accompanied by various sauces and fresh vegetables, along with pita bread and a side of either rice or couscous.

Şiş tavuk

China

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Siu mei refers to a style of Chinese cuisine that is primarily characterized by roasting meat on spits over an open fire or in a rotisserie oven. Originating from Guangdong province in southern China, this culinary tradition is particularly prevalent in Hong Kong. The term siu mei translates to "roast flavor" in Cantonese. Some of the most prominent and beloved examples of siu mei include char siu, siu yuk, soy sauce chicken, and white cut chicken. These dishes are typically served with rice and vegetables and sometimes with noodles. Siu mei meats are often displayed hanging in restaurant windows, a characteristic sight in Chinese eateries that specialize in this style of cooking. The visual display is not only appetizing but also allows customers to select their preferred cuts of meat. Siu mei is enjoyed by people all over the world, wherever there are Chinese communities, and it is celebrated for its rich flavors, varied textures, and the mastery required for its preparation. 
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Siu mei

Roast goose is a Cantonese specialty and Hong Kong's national treasure, a dish consisting of plump, succulent, and tender meat with a delicately crispy skin, traditionally served over white rice with sweet plum sauce on the side. The goose is typically roasted in a charcoal furnace at very high temperatures so that the fatty skin becomes crispy. As the fat melts during the roasting, the meat takes it all in, resulting in an extremely succulent and juicy dish once it's done. Roast goose is sliced and served with the flavorful drippings poured on top of it. Other accompaniments to the dish might include pancakes, thinly cut green onions, Chinese broccoli, cucumbers, or sweet bean sauce.

Siu ngoh

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succulent, tender meat and crispy skin. Traditionally, the meat is served as it is, but it is sometimes accompanied by either hoisin sauce or soy sauce. Since it is a known fact that the Chinese have many beliefs, in Hong Kong siu yuk is often oferred to the Jade Emperor (the first god in Chinese culture) in order to celebrate a movie's opening, hoping that the movie achieves great success in the cinemas. The dish is often garnished with pineapple or cucumber slices, placed in a red box and wrapped with red wrapping paper, for additional luck.

Siu yuk

Georgia

Shkmeruli or chkmeruli is a traditional chicken dish originating from Georgia. A whole chicken is typically butterflied, browned on both sides, and roasted for about half an hour until fully cooked. The garlic is minced, mixed with butter, milk, and pan drippings in order to create the sauce. The chicken and the sauce are combined, traditionally in a clay dish called ketsi, and the dish is then baked for a short while before it's served. It's recommended to serve skhmeruli with cheesy mashed potatoes or crusty bread on the side.

Skhmeruli

Skomakarl&aring;da is a traditional dish consisting of a beef slice that is served with gravy on a bed of mashed potatoes. It is typically topped with diced bacon and chopped pieces of leek. The dish is considered a homemade specialty in Sweden, where it is commonly served at family meals as the main course. Skomakarl&aring;da literally means shoemaker&rsquo;s box and it derives its name from the shape of the beef slice, which resembles the sole of a shoe.

Skomakarlåda

Coming from one of the world's smallest and least populated countries, Djibouti, a former French colony located between Ethiopia and Somalia, skoudehkaris is a flavourful rice dish seasoned with cardamom and cooked with lamb, although lamb can sometimes be substituted by chicken, beef, or fish. This thick, spicy stew is additionally enriched with cumin, cloves, cayenne pepper, cinnamon, and tomatoes, evolving into a warm and hearty comfort food dish. The spices and herbs are cooked with onions until soft, lamb is browned, then tomatoes and water are added to the pot. When the meat gets tender, rice is added to the pot to slowly simmer for about 20 more minutes. In the end, fragrant spices fill the air, and the meat melts in the mouth. All it needs is a bit of traditional lahoh flatbread on the side, some chopped coriander on top, and Djibouti's national dish is ready to be consumed.

Skoudehkaris

It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorporate prosciutto pieces for extra flavor. The risotto is usually seasoned with salt, pepper, and nutmeg, and the whole thing is finished off with some grated cheese, preferably Pa&scaron;ki sir from the nearby island called Pag. Due to its long cooking time, it often has to be ordered a few days in advance. It is recommended to pair Skradinski rižot with a glass of full-bodied red wine.

Skradinski rižot

Slavink is a traditional dish consisting of meat that is wrapped in bacon and fried in either lard or butter. The modern version of the dish uses pork or ground beef, but in the past, bacon was wrapped around a small bird instead of a piece of meat. The name slavink is derived from the word slagvink, denoting a singing finch. It is recommended to serve the dish with mashed potatoes, mushrooms, and onions.

Slavink

United States

A slopper is basically a hamburger or a cheeseburger with a grilled bun, served drenched in red or green chili. It is sometimes topped with french fries, avocados, or onions. It is believed that slopper was invented either at Gray's Coors Tavern or the Star Bar in Pueblo, Colorado in the 1950s or the 1970s, depending on who you ask. The burgers can be served regularly (with bread on top and on the bottom) or open-faced, and they are typically consumed with a knife and a fork.

Slopper

Sloppy Joe is an all-American, simple sandwich consisting of ground beef, onions, seasonings, and tomato sauce or ketchup on a hamburger bun. The sandwich probably started as a variation of the "loose meat" sandwiches that didn't contain tomato sauce. A popular theory suggests that the original Sloppy Joe was invented by a cook named Joe in a caf&eacute; in Sioux City, Iowa in 1930. Joe added tomato sauce to the "loose meat" sandwiches, and the rest is history. The sandwich is extremely popular with children and is a staple at school cafeterias throughout the United States, but it is also a favorite of parents since it is cheap and very easy to prepare.

Sloppy Joe

Slugburger is an American burger variety with origins in Corinth, Mississippi. Despite its unusual name, it is not made with slugs, but gets its name from the Depression-era practice of combining ground meat with fillers such as potato flour or soybeans. Slugburger was first named Weeksburger, after its inventor, John Weeks. The burgers originally cost a nickel, and nickels were called slugs at the time, so the name slugburger has remained unchanged until today. Meat patties are typically fried in canola oil and served topped with pickles, mustard, and onions on a small hamburger bun. Today, slugburgers are still popular in the Mississippi area, and there is an annual Slugburger Festival held in Corinth since 1988.

Slugburger

This American meat specialty typically consists of a whole duck that has been brined, glazed, and then smoked long and slow over low heat. Ducks are believed to be perfect for smoking because their meat is high in fat which is known to seal in moisture and absorb smokiness more readily than lean meat. Domestic and wild ducks can both be used, while the simple brine of water and salt is often enhanced with ingredients such as bay leaves, black peppercorns, beer, and oranges for extra flavor. After soaking in the brine, the duck is slathered with a rich glaze that may consist of a mixture of brown sugar and soy sauce, maple syrup, or honey before smoking. Traditionally, smoked ducks were prepared during the hunting season. Thin slices of smoked duck are usually accompanied by a glass of beer on the side, although they can also be added to fresh salads or placed in bread and enjoyed as a sandwich.

Smoked Duck

Smothered pork chops is a traditional dish from Louisiana consisting of pork chops smothered in rich gravy. Although there are many versions of this dish (and just as many recipes), it is usually made with pork chops, onions, celery, bell peppers, garlic, flour, water, and Creole seasoning. The pork chops are fried (often in bacon grease), smothered in gravy, then served, either as a dish in itself, or accompanied by rice, field peas, or smothered potatoes.

Smothered Pork Chops

Sobrebarriga is a popular Colombian dish that is typically made by slow-cooking a tough flank steak until it is so tender that it pulls apart easily, although it can also be prepared with meatballs, chicken, or fish. It is traditionally simmered in salsa criolla, consisting of tomatoes, onions, garlic, cumin, and bell peppers. The dish is often served with rice, potatoes, and arepas on the side. It is recommended to garnish the stew with chopped coriander and avocado slices.