Beef or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish "filet américain"
White meat than 65%. This categorization is controversial as some types of fish, such as tuna, are red when raw and turn white when cooked; similarly, certain types of poultry that are sometimes grouped as "white meat" are actually red when raw, such as duck and goose. Poultry white meat is made up of fast-twitch muscle fibres, while red, or dark, meat is made up of muscles with fibres that are slow-twitch. Within poultry, there are two types of meats—white and dark. The different colors are based on the different locations and uses of the muscles. White meat can be found within