Best Fresh Meat Types in the World
Argentine beef is fresh meat that is often praised for its high quality and flavor due to grass-feeding and suitable climate. The cattle multiplied quickly since 1536, when the cows first arrived in the country with Conquistadors. The beef started to be produced and exported so fast that the landowners soon became extremely wealthy.
Argentine beef is a staple food in the country, with 55 million head of cattle, mostly in the pastures of Pampas. Traditionally, the meat is cooked over a charcoal flame and served with chimichurri on the side. It is believed that the best cuts of Argentine beef are bife de lomo (tenderloin), entraña (skirt steak), asado de tira (short ribs), vacío (flank steak), and bife de chorizo (sirloin).
Wagyu is a term denoting a Japanese beef cattle breed (wa means Japanese, and gyu means cow). This breed has a genetic predisposition to create marbling of fat on the inside of muscle tissue. Average steaks have a fat cap on the outside, but Wagyu cows metabolize the fat internally and the fat remains integrated within the muscle.
This rich and luscious beef cut almost dissolves as it hits the tongue, and it's recommended to keep the middle of the cut as raw as possible so that it remains extremely juicy and retains its sweet umami flavor. The meat can be cooked for a longer period of time without becoming dried out or too tough.
VARIATIONS OF Wagyu
Kobe beef is a Japanese delicacy and one of the most popular regional specialties in Japan. The beef comes from the Tajima-gyu breed of cattle in Japan's Hyogo Prefecture, where Kobe is the capital and gives the beef its name. It is characterized by its tenderness, flavor, and exceptionally high levels of fat marbling.
Kobe beef is usually prepared as steaks, sukiyaki (sliced in a hot pot), or shabu shabu (sliced and boiled in a broth). It is said that one of the best ways to consume the beef is at a traditional teppanyaki restaurant, where a chef grills the meat on an iron plate in full view of the restaurant's customers.
This meat is taken from from Barrosã cows, a native breed found in the districts of Viana do Castelo, Braga, and Vila Real on the Barroso plateau in northwestern Portugal, where they are raised mainly on family operated farms. Carne Barrosã is pink to dark red in color depending on the age of the animal.
The meat is succulent, tender, and delicate, which makes it perfect for grilling or roasting. It is also an irreplaceable ingredient in traditional regional dishes such as Assados or Estufados.
This meat is taken from cows raised in the Portuguese Azores. The cattle is raised using traditional methods in which they are allowed to graze on wild grasses, herbs, straw, and hay, which gives the meat its unique flavor. The beef is very juicy and succulent as it is highly marbled.
It is light pink to light red in color, smooth in texture, and has a unique, intense but well-balanced flavor. Carne dos Açores is best roasted or grilled, and it is an essential ingredient in many traditional Portuguese dishes. As this meat is quite flavorful in and of itself, it is usually prepared with as little seasoning as possible.
The first mention of Mirandesa cattle dates back to the Middle Ages, when Portuguese King Dom Dinis described the presence of the Mirandesa breed in Tras-os-Montes in a document dated to 1286. This breed of cattle, which has long populated the lands near Mirando do Douro, is characterized by its large body and chestnut-colored coat. Carne Mirandesa beef is moist, tender, and succulent, and is pinkish in color with even marbling.
It is exceptionally popular in regional cuisine, and it is used in a variety of traditional recipes grilled or roasted and seasoned only with a pinch of salt to emphasize its unique flavor.
This meat is taken from Alentejana cows raised in the areas of Portalegre, Santarém, Lisbon, and Castelo Branco. These cows graze on hay, straw, and different types of wild herbs and grasses, all of which contribute to the meat's unique flavor.
It is bright pink to red in color, with some marbling, and it is very juicy and succulent. Carnalentejana can be used in a number of different ways, from soups and stews to roasts or fried dishes. It is used in many traditional Portuguese recipes, such as Bifes Alentejo.
Paška janjetina is the meat of local lambs historically bred and pastured on the island of Pag. These lambs must weigh from 4 to 10 kilograms at the time of slaughter and they must not be more than 45 days old. The lambs are slaughtered mostly between January and March while they are still milk-fed.
This meat is exceptionally tender and juicy with a very mellow taste. Flavorful wild herbs, such as rosemary and sage, that grow on the island give this meat a distinctive flavor and character. Lamb from Pag is one of the most famous Croatian dishes and is traditionally grilled or roasted, served with a side of potatoes.
Angus beef is fresh meat that comes from the Aberdeen Angus cattle, a breed that has its origins in the Scottish counties of Aberdeenshire and Angus. The meat is highly prized for its exceptional marbling, which is believed to contribute to its superior texture, incredible tenderness, juiciness, and excellent flavor.
The breed’s characteristics play only a partial role in the meat’s quality as the breed is often crossed with other cattle breeds. Therefore, the diet, age, lifestyle, maturation, and processing of the meat are of vital importance to the final product.
Elk meat is game meat obtained from hunted or farm-raised elk, a member of the deer family and native to Montana. This high-quality red meat is a specialty of the state, where people traditionally go elk hunting between October and November.
Although it is visually similar to beef, elk meat is distinguished by a darker red hue (due to high levels of minerals such as iron and phosphorus) and lack of marbling due to its incredible leanness. When it comes to flavor, the meat lacks the gaminess typical of meat obtained from similar animals, and it's instead said to be reminiscent of lean, grass-fed beef, but with a richer flavor.
Best Fresh Meat Producers in the World
AWARDS
Global Cheese Awards - Gold
2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2018, 2016, 2015, 2014, 2011, 2008, 2005, 2003, 2002, 2000
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Calabro Cheese Corporation Cheeses
Best Fresh Meats in the World
Calabro Cheese Corporation produces Ricotta di Bufala, a high-quality cheese known for its creamy texture and rich flavor. Made from the milk of water buffalo, this ricotta boasts a distinctive taste that is both smoother and more flavorful compared to traditional cow's milk ricotta.
It is often praised for its delicate sweetness and slight tanginess, making it ideal for both sweet and savory dishes. This cheese is crafted using traditional Italian methods, ensuring authenticity and a superior culinary experience.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2018, 2016
Culture Cheese Magazine Best Cheeses issue - Best
2023
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024
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 100 Fresh Meats in the World” list until March 26, 2025, 1,696 ratings were recorded, of which 1,084 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.