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What to eat in the United Kingdom? Top 56 British Meat Dishes

Last update: Thu Feb 13 2025
Top 56 British Meat Dishes
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01

American Beef Cut

UNITED KINGDOM and  2 more regions
4.5
Fillet steak
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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. 
02

American Beef Cut

UNITED KINGDOM and  2 more regions
4.5
Brisket
Brisket infographic
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MAIN INGREDIENTS

In the American, English and German systems of primal beef cuts, the brisket (or rinderbrust) is a cut that comes from the breast or lower chest of the cow. The brisket is one of the nine primal cuts of beef and is particularly known for its size and for having a significant amount of connective tissue.


This cut consists of two different muscles: the pectoralis major, known as the "flat," and the pectoralis minor, or the "point." The flat is leaner, while the point has more fat and marbling. Because of the high amount of connective tissue, brisket needs to be cooked slowly, over low heat, to allow the collagen in the meat to break down and become tender. 
03
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Chicken tikka masala is a British dish influeneced by Indian cuisine, consisting of marinated, tandoor-cooked chicken pieces that are served in a spiced tomato-cream sauce. The origins are still debated – some claim that it was invented in Glasgow in the 1970s by a Pakistani chef Ali Ahmed Aslam who added his tomato-cream soup into chicken tikka in order to please a customer, and others claim that the dish is simply a variation on Indian butter chicken or chicken tikka that's adapted to suit the British tastes.


Nowadays, chicken tikka masala is even considered the country's national dish, and Foreign Secretary Robin Cook proclaimed chicken tikka masala a symbol of modern multicultural Britain in 2001.

MOST ICONIC Chicken Tikka Masala

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04

Beef Cut

UNITED KINGDOM and  one more country
4.4
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MAIN INGREDIENTS

A porterhouse steak is a large, thick cut of beef taken from the rear end of the short loin.


Although it is not linked to a specific country of origin, it is most commonly associated with British and American cuisines. It is named "porterhouse" because it was traditionally served in 18th-century porterhouses, which were inns or restaurants that served porter beer. 
05

Meat Dish

UNITED KINGDOM
4.3
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Possibly the most famous of all English dishes alongside fish and chips, Sunday roast is traditionally made for the big family meal of the week, Sunday lunch. Depending on the area, some carve the meat in thin slices in the kitchen and bring it to the table, while others carve it on the family table so that everyone can enjoy the view.


Although beef is the most traditional option, lamb, duck, goose, pork, or turkey are also often used for Sunday roast. The meat is almost always accompanied by roasted potatoes, fresh seasonal vegetables such as broccoli, cabbage and parsley, carrots with coriander, and a thick, rich gravy. 
VARIATIONS OF Sunday Roast

MOST ICONIC Sunday Roast

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06

British Beef Cut

UNITED KINGDOM
4.2
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MAIN INGREDIENTS

In English butchery, rump is a primal beef cut positioned at the hindquarters, directly behind the sirloin and ahead of the leg. The rump is from a muscle group that is relatively active, granting it a pronounced beefy flavor and a texture that's slightly firmer than cuts like the sirloin.


Given its robust taste, the rump is particularly favored by beef connoisseurs who appreciate a meatier bite. Its texture, although less tender than some other premium cuts, offers a chewiness that many find satisfying, especially when cooked to perfection. 
07

British Beef Cut

UNITED KINGDOM
4.2
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MAIN INGREDIENTS

In English butchery, shin refers to the cut of beef taken from the front leg of the animal, specifically the section below the knee. This area is heavily exercised, meaning the meat from the shin contains a high proportion of connective tissue, which results in a tough texture if cooked quickly.


However, when prepared correctly, shin can offer a depth of flavor and tenderness that few other cuts can match. Shin is dense and fibrous, riddled with collagen-rich connective tissues. While this makes the meat tough in its raw state, the collagen breaks down into gelatin during long cooking processes, imparting a rich, silky texture to the dish. 
08
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Beef Wellington is a dish consisting of a whole filet of beef that is coated with a pâté and duxelles, a combination of minced mushrooms, herbs, and shallots. The concoction is then wrapped in puff pastry and baked in the oven.


Traditionally, slices of beef Wellington are accompanied by madeira sauce. It is believed that the dish was named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at Waterloo. However, the dish was not known in Wellesley's lifetime, so the origins of beef Wellington still remain murky, and some believe that the dish got its name because it resembles a Wellington boot. 

MOST ICONIC Beef Wellington

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09
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This traditional British dish consists of roasted racks of lamb that are typically garnished with mint sprigs and paired with a flavorful mint sauce. The meat is usually flavored with garlic, herbs, salt, and pepper. The sauce consists of fresh mint, sugar, vinegar, beef broth, and minced shallots.


In the past, it was used for its strong flavor that cuts through the stronger flavors of mutton. Today, the dish is often prepared for Easter, when it is ideally accompanied by buttered carrots and a watercress salad on the side.

MOST ICONIC Roast lamb with mint sauce

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10
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MAIN INGREDIENTS

In English butchery, flank refers to the section of meat located on the animal's lower abdomen, beneath the loin, and adjacent to the belly.


Distinct from the thick flank located on the animal's rear part, the flank is a long, flat cut with a rich, beefy flavor due to its well-exercised muscle fibers. Flank is lean, fibrous, and grained, with pronounced muscle structure. Its inherent leanness means it lacks the marbling found in some other cuts, but it compensates with a deep, meaty flavor. 
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Stew
NORTHERN IRELAND
4.0
15
16
17
Fried Chicken Dish
MIDDLESBROUGH, England
3.9
18
Savory Pie
LONDON, England
3.8
19
Casserole
LANCASHIRE, England
3.8
20
Stew
SCOTLAND
3.8
21
22
23
24
25
26
27
Ground Meat Dish
NORTHERN IRELAND
3.7
28
29
30
Beef Dish
WEST SUSSEX, England
3.6
31
Savory Pie
UNITED KINGDOM
3.5
32
33
Stew
LIVERPOOL, England
3.3
34
35
Offal Dish
WEST MIDLANDS, England
3.2
36
Stew
BIRMINGHAM, England
3.1
37
38
39
Chicken Dish
TURKS AND CAICOS ISLANDS, United Kingdom
n/a
40
41
42
43
44
45
46
47
48
Beef Dish
OLDHAM, England
n/a
49
50
51
Beef Dish
CAYMAN ISLANDS, United Kingdom
n/a
52
53
British Beef Cut
UNITED KINGDOM
n/a
54
55
Meat Dish
GIBRALTAR, United Kingdom
n/a
56

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 56 British Meat Dishes” list until February 13, 2025, 2,631 ratings were recorded, of which 2,321 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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British Meat Dishes