Diverse other meat types
Some other meat types have been part of German and European cuisine for a very long time, including game, lamb, and goat. But also some newer and more exotic other meat types have found their way into our kitchens in recent years.
Dark and intense in flavor - game meat
Game belongs to the category of other meat types that are rarely but regularly consumed. Due to seasonal hunting breaks, it is not permanently available, which for some makes up the charm of these other meat types. The term "game" encompasses all animals living wild in our forests and may be hunted. Here a distinction is made between fur game and feather game. These categories are further subdivided. Fur game includes shell game such as fallow deer, red deer, black deer, roe deer, reindeer, chamois, elk or ibex, and hoofed game like bears, badgers, hares or rabbits. Feather game includes for example pheasants, partridges, quails, wild ducks, snipes and pigeons. In German forests mainly stags, roes and boars are hunted and sold for consumption. The meat of wild ducks is also very popular. Game meat is traditionally served on special occasions.
Lamb and goat - the local other meat type
The consumption of lamb and goat meat has significantly decreased over the last decades. Today, this other meat type is only rarely purchased, with per capita consumption remaining consistently low. Only the meat of young goats is edible as the meat of older animals becomes very tough. Goat and sheep meat still plays a major role in Southeast European cuisine and the Mediterranean region. In Irish cuisine, lamb meat is also widely used today.
From foreign lands to the plate - the exotics
Among these exotic other meat types is ostrich meat. Following food scandals of recent years, it has become a popular alternative to beef. Flavor-wise, it can be compared with it but tastes less fatty; some consumers therefore find it less flavorful. Ostrich meat is a healthy option, though by no means particularly cheap.
Also, crocodile meat from farms along the Nile and in Asia finds its way to Europe. It is very low in fat and resembles light poultry meat (white to pink). It has no strong inherent flavor and can be compared most closely with chicken or veal. Because the meat is quite mild, it should be well seasoned when prepared.
Another animal whose meat gained appreciation after the BSE crisis was kangaroo. Kangaroo meat is very lean and resembles beef in appearance. Flavor-wise, it more reminds of game. It can be prepared in many ways but ideally served medium rare. Due to its low fat content, it can quickly become tough, hard and thus unpalatable. There are therefore many other meat types that are enjoyed. Perhaps some will even convince the staunch schnitzel fan.