Emu meat is a type of red meat characterized by having a low content of fat and cholesterol. Due to its low-fat content, it should be cooked carefully in order to avoid the meat becoming dried out. The most tender cuts of emu meat include the fan, top loin, and the inside strip.

Its flavor is mild, so it pairs well with ginger, lemon juice, garlic, soy sauce, and honey. The meat can be roasted, broiled, pan-fried, or grilled.

The two species of crocodiles found in Australia are saltwater crocodiles (Crocodylus porosus) and freshwater crocodiles (Crocodylus johnsoni). Contrary to popular belief, the consumption of crocodile meat in Australia is something of a novelty, and in the past, both species were hunted and later farmed mainly for their skin.

Through the development of traditional Australian cuisine, crocodiles have become popular and prized for their succulent white meat, characterized by its delicate, but firm texture, and a unique flavor. As the industry continues to develop, crocodile meat is offered in a wide array of forms and cuts, ranging from lean steaks to crocodile ribs. 

Welsh lamb is meat from sheep breeds that are born and reared in Wales and is firm and white with good color and has a sweet, succulent flavor. It is sold as fresh meat, either as whole body or leg, shoulder, loin, saddle or cutlets. The farmers use natural selective breeding methods so that the leanness and the quality of the meat could be improved.

It goes well with rosemary, anchovies, lemon, polenta, or used in burgers, koftas or prepared as steaks.

Scotch lamb is fresh meat from lambs that are born and reared in Scotland. It can be sold as a whole carcass or fine cuts of lamb - hind, saddle, fore, leg, loin and shoulder. Special attention is paid to the welfare and wellbeing of the animals and strict quality standards in selection of carcasses and the specific meat chilling process.

It should be differentiated from the term "Scottish lamb", which is used to describe any lamb that is born and reared in Scotland, but without the unique PGI certificate. It goes really well with lemon, garlic, red wine, spinach, tomatoes and couscous.

Carne de Ávila beef comes from the Iberian Black Avileña breed or a cross breed between cows of the Avileña-Negra Ibérica breed and breeding bulls of the integrated Charolais and Limousin breeds.

The animals fall in one of three categories depending on their age; calf, yearling or young bull. This beef is highly valued due to its bright red color and intense flavor. Meat fibres are intertwined with white fat that gives this meat very juicy flesh with a firm consistency.

Kangaroo meat is mostly produced throughout Australia. Due to its low-fat content, grilled kangaroo steaks should be served medium rare. The meat pairs well with plums, oranges, red currants, rosemary, juniper, and garlic. Its taste is often described as a cross between buffalo meat and venison, with a gamey flavor that is not too overpowering.

Although kangaroo meat is gaining popularity throughout the world, it also plays a key part in traditional Aboriginal diets.

Accounting for about 90% of the total Peruvian alpaca population, huacaya alpaca is a type of alpaca, a domesticated South American camelid whose high-quality fleece is the primary focus of the animal’s production. The short, curly, dense, and fluffy fleece grown by these animals comes in a wide array of natural colors, and owing to the fleece’s exceptional characteristics, it is one of the most renowned fibers in the textile industry worldwide.

Although the animals’ fibers may be the most economically important product, the meat and skin of the huacaya alpacas are also highly appreciated by-products which've been soaring in popularity in recent years. The tender and mild-flavored meat of this animal is considered a great source of protein and is distinguished by a very low content of saturated fat, cholesterol, and calories, making it one of the healthiest meat choices in the world. 

This meat is taken from Serrana and Charnequeira breed goats raised in the mountains of Serra da Estrela. The meat is light pink, and it is quite juicy and succulent. It can be prepared in numerous different ways – whether in soups, stewed, roasted or fried.

The most famous dish made with this meat is probably Chanfana, a stew that combines this tender and flavorful meat with red wine and various spices that complement and accentuate the meat's natural aromas.

Cattle farming has dominated the Bavarian landscape for centuries. The most important breeds such as Fleckvieh or Simmentaler graze freely along the foothills of the Alps. In earlier times, beef was present at Bavarian tables mainly on high feast days – Easter, Pentecost, and Christmas – where boiled beef played an extremely important role, usually being paired with potatoes.

In Upper Bavaria, beef is traditionally served with a hot broth on a wooden plate with salt, pepper, horseradish sauce, boiled potatoes, and white bread, while in the Munich area the hanger steak has been a long-time favorite. In the regions of Franconia and Bavaria, Tafelspitz is a specialty made of particularly tender cuts of beef leg.