Meat curing methods). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish (tartare). Steak tartare is a meat dish made from finely chopped or minced raw beef or horse meat. Meat is often spiced or seasoned, particularly with meat products such as sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation (e.g., a beef rib). Meat is a typical base for making sandwiches. Popular varieties of sandwich meat include ham, pork, salami
Potjevleesch Potjevleesch Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat", although in appearance it is more like a terrine or head cheese than a pâté. It is traditionally made in a ceramic dish—such as a marmite—from three or four different types of meat and held together either with gelatin or natural fats coming from the meats used. The meat (along with sliced onions, salt, pepper, thyme and bay leaves) is covered in water or water and vinegar and then cooked either on a low heat in the oven or on a low flame