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Today we have two ordinary home cooks who will try to identify all types of meat. There are 17 plates in front of you, and we give you three "lives" each. As soon as you touch the meat, you must give an answer. Until then, you can look and sniff as much as you want. It smells incredible here. It really smells incredible. I chose the wrong way to become vegan. Since the game is particularly difficult this time, we've given you a list of all 17 types of meat with two extra names for distraction. So, there are 19 names and 17 plates. Is there one among these superfluous names that I have never heard of? Moufflon. What is a mouflon?
Gentlemen, who wants to go first? Well, it seems to me that whoever goes first will have the advantage in this game. This could end after six rounds. That would be very good. Come on, you go first. Assured? Yes. Oh my God. Jay, looking at the whole table, are there any that stand out to you as obvious ones that you should pick right away? Steak, steak, steak, steak, steak. Maybe two. From 17? We are in big trouble. We have been doing this for 15 years. At least half of them should be fairly easy to recognize.
I have a question. Those watching at home, let's do some nice close-ups. In the comments right now, how many of them do you think you could guess with this list? We intentionally laid them out this way: we gave you a few slices to eat, but we also left you with a portion of the whole piece. Number 10. You.You pick up.This is the only one I know. Number 10, I think, skin on top and the layer between the skin. Skin side down on a cold pan, gradually heating it up. While you're chewing, I should emphasize that all birds were cooked to the same 60°.
Got it. So, fried, and then in a water bath to 60 °. All other meat was seared and then brought to 53°. So, they were all treated the same. Just touch them. God, this seems hotter. Number 10, duck. Right. It's a meat that's eaten all over the world, but we might associate it with classic cult dishes like orange duck Chinese crispy duck confit, which is why it loves fruits and citrus fruits. I don't know what to do with this information. Little. You are right. Well done. So, what gave you away: the color of the meat or the skin? Both I think in that case, Mike, use the same logic. There are others on the board who can help. I'm such a shame
if that weren't the case. It's much juicier than I expected. This is cooked in a water bath. But I think number three is chicken. I'm afraid not. The chicken was one of our " false traces." No. It tastes like chicken. It all tastes like chicken. We thought that when you regular people try to guess the world's street food dishes and ingredients, you often confuse pork, chicken, beef and lamb. So we simplified the task a bit by removing the easy options. We decided not to put the chicken on the table. This is unfair. This is unfair, considering everything usually tastes like chicken.
Aha. Unfortunately, Mike, that means you'll have to eat my sausage. Oh my God. I won't. Eat it, it's a spicy sausage. Spicy content. As you lose one or two lives, I will start giving additional hints about ingredients or dishes that this meat is usually eaten with This smells like pork chops. Not sure if that's the case. It's hard because all we did was season them with salt. So, it should have its purest flavor by being cooked in neutral oil, with salt, and then in a water bath. Pork. 14. That's right. The most popular meat in the world, in a wide variety of cuts. Pork is so versatile. Congratulations.
I would be as happy as a pig if I could only eat pork. How many more false trails like this? There is one more left. This is definitely not a chicken. There 's another false trail there. Red meat is a problem. Yes, that's right, isn't it? I don't even know what they're supposed to look like. This is too complicated. You have several logical reasoning options, Mike. You've already tried number three, but you know it's not chicken. What else could it be on this board?
It's jelly chicken, that's what it is. Or will you choose something completely different, judging by the cut and the shape it was in before it was cut? Well, I mean. Number 15 looks like beef. It seems like it. 16 looks like beef. Remember and consider the logic here. All of these steaks, in the paws, were cooked at the same temperature. There is a striking difference in how they look, and this is due not only to their structural composition, but also to their fat content and how intensively they have " worked" during their lives.
This is a bird's breast. But it tastes like soft chicken. Does it have any taste of game? No. It tastes like chicken, but it's almost like a hybrid.it doesn't have the texture of chicken. You barely bite off a piece, and it almost turns into pate. Of course. She is very soft. A. Cats are.Oh no, what are they 11, 12, and 13-all quite similar. The 15th, I think, is beef. And you're not even going to taste it. You have an opportunity. Oh, yes, it's probably worth it. You should taste it. Let's eat the middle. What does this taste like? Tastes like steak.
Tastes like beef steak. You are right. This is a British sirloin steak. So, beef is very common in South America and Europe. Well, it's actually widespread all over the world, but it plays a big role in the UK in particular. Perfectly. No, it's medium- rare. Raw. Where are you going next, Jamie? The thing is, this game requires skill based solely on visual cues. And trust your intuition. And also remember if you've eaten antelope before. Only at one of Ben's exotic meat parties. And you know what? It's been exactly 10 years since my last exotic meat party.
Oh, that doesn't look very appetizing, does it? Wow. We made three of them in total. We will provide links to them below. Make the boys eat interesting food. Number one looks like a steak, but bigger. And what's bigger than a cow? Woolly mammoth. Buffalo. But the problem is, I can eat this and say, "I did n't understand anything." Yes, but it is very difficult. Oh, no, that's all.
I'm waiting for you to tell me this tastes like chicken. If it helps, it's a bird. This is very tender, soft chicken. Exquisite poultry meat. A light venison flavor with roots from West Africa. Hey, you said you wouldn't give any clues until he lost his life. Do you know which birds come from West Africa, or is this a completely pointless clue? Yes, Zazu. Very good. I'll just say it because it's on the board-it's a guinea fowl. Guinea fowl is a great alternative to chicken, which was a false trail. It has a light, delicate flavor of game.
Originating in West Africa, it is now popular across the continent, especially in France and Britain. We are just approaching the very beginning of the hunting season in the UK. This is a guinea fowl. Well done. Does it taste like game? Yes. Oh, no. Interesting. Other dishes that taste like game, Jamie? Flavors that guinea fowl loves: mushrooms, wrinkled, wine sauces, Madeira, sherry sauces, absolutely luxurious in This is delicious. gently stewed or simply fried in a pan. Well done, Jamie. You still have all three lives. At the moment you are the meat king. So we have a quail, it's like a little chicken. We have a pheasant. We have a partridge. What size is a partridge? It has to fit on
the pear, so it can't be huge. Yes, but how big are the pears? I'm completely off topic here. I'll try number seven. Very well prepared. It feels a little gamey. Quite a bit. You know, I'll say that seven is a rabbit. No. Devil. I'm smiling just thinking about the anatomy and size of a rabbit. Yes, but we saw a long cut, like when you remove the skin, it could have been the upper ham. It's not him. Unfortunately, you'll have to take another one of my losses.
Oh, disgusting. Call me if you want to have a little less fun than usual. It's not too spicy. Unfortunately, it's not a rabbit. So, the rabbit is still not guessed and remains on the board. Jamie, what do you think? I think about something that seems familiar. We have pork, and pork is a pig, and a wild boar is a big pig. This is a big pig, and it seems to me that number four is similar to pork, but darker, wilder. So, I'll check how "pig-like" it is. Oh, it's pork, but different. Would you say this is tender meat? Me, me, me, me With a fine soft texture that is a little more tender than beef.
Yes, I choose wild boar. Wrong. Jamie, you're wasting your life. At once. Oh, don't ever do that again. I'll start adding more, like, thank you. Flavor combinations, pairings, or countries that might go well with this meat. 17 looks a lot like a liver. It seems like it will have a mineral taste. Mhm. This is the most even color, as it has no pink tint at all. In its purest form, without all the seasonings, flavorings, and those fatty or root vegetable ingredients that fill roasts, stews, and stir- fries, it's pretty hard to tell it apart from the rest. I'm hesitating between two options. Because I don't know if we mentioned it, but it's complicated. This is really difficult.
I'd like to think it's tender, juicy, everything cooked to perfection. This is difficult. I know that good games are fast games, but I don't want to quit the game. I'll go back to the three. Threes? I know what it tastes like. Your wet chicken. So when we cut it, it almost fell apart. This is a type of dish that is historically common throughout Europe, as well as in the Mediterranean and North Africa. It is used in stews, pies, pates, casseroles or baked whole, but is also used in pasta sauces and curries. So, a very, very versatile meat all over the world. Do you know?
No, but it leads. He leads me in a certain way. I am going this way now. What? Wait. No. The rabbit doesn't look like that. It's definitely not as big as the seven, I'll say this. A three is a three, rabbit. Is this your final answer? No, that's not it. This is a rabbit. What? So, this is a rabbit fillet that was cooked very slowly. It's definitely not a rabbit leg, but a fillet, which is why it's so small, and a rabbit fillet isn't that big.
This is a hare. Yes. But you are absolutely right, it really goes well with mustard, like in the dish "lapin" in France. And the other dish I was referring to is paella. Rabbit in paella is great, but there are so many dishes around the world. Right. We couldn't leave the rabbit off the list. I have to be honest, I thought you would guess that pretty quickly. Oh. I'm hesitating between 12 and 13 because I know what the two options are on the table, but where is which, and tasting won't help. So you're saying it's going to be almost 50/50,
based more on anatomy than taste. Because they are both similar in style, but one is larger than the other. A smaller one will definitely be more tender. It comes down to how many times have you, um, handled this? Yes. And you recently processed one of them In a skills challenge on the channel. Yes. So, how big was the breast you got from that bird? You got two out of one bird. Given that meat shrinks during cooking, which one do you think is the same bird you recently processed? That one really looks like a chicken breast that was like 13, unlucky for someone. This bird loves bacon, savoy cabbage, dry
white wine sauces, maybe a little juniper, popular in places like Alsace and Burgundy in France. 13-is it a quail or a rabbit? Wrong, this is another one You have two lives left. I'm afraid you'll have to take part in the game. You both have one life left. This is not a quail. Okay, I understand. So I'll just go back to the 13th. Mhm. See, it's great, isn't it? Soft, gentle. It has a slight earthy flavor, but not as gamey as pheasant, or as earthy as, for example, turkey, which is constantly digging into it.
This is chicken with flavor. I will say that 13 is a partridge. Right. Very good. It is combined with bacon, cabbage, juniper and, in fact, pear. That is why it is often found on a tree. They love each other both on the plate and in nature. This is a partridge, right? I don't think quail are that small. Like, what part, what part of a quail is this? Lump. Yes, but what else could it be Quails are still so big. There's nothing else there that would have, partridge Whatever strange creature it is- mouflon.
This is a muff. So, a mouflon is a wild animal with four legs. Here's a tip I'll give you. OK. It doesn't have four legs. Four-legged chicken. I will fight until the end. Good. Now this one, compared to partridge, I think is consumed more often around the world. So, it's popular in places like China, um, Japan, India, Mexico. This must be a quail So, it's very popular in Japan and China, where they also like quail eggs, but in Mexico, they use a lot of quail too. And yes, we do this in France and the UK. A very, very small bird. It should be cooked very delicately or
fried quickly and allowed to rest so that the heat can slowly penetrate inside. That's right, you both have one more life. All that remained, except the eighth, were cooked to 53 degrees. I'm trying to build logic. And Ebers, you can correct me, but I'm looking at two specific ones: ostrich, kangaroo. I mean, they're huge. They're kind of beaten up, aren't they? They are pumped up. There is no fat on them at all. I would n't want to fight them. Zero. Zero fat. So I imagine they are incredibly tough. Just like I imagine an ostrich would be just as tough because they run around a lot. Yes, but they have quite big furry.
Yes.hips. So, I think you're right, Mike. They are both songs. Kangaroo meat will have a slightly more specific taste than ostrich meat. Mhm. I just imagine it in Vienna schnitzel with lemon. Or maybe again with something fruity, like cranberry sauce. But it is also very popular in Italy, where ossobucco is made. This would be a version of a long stew. This is a rump of veal on the table. Is this that plate or somewhere else? I'll say four is veal.
This is veal. So, veal is an extremely tender, paler meat, but it has all the nuances of beef that hasn't quite matured yet. And it works because you would never season beef with lemon, but veal is great with lemon and cranberries. But this.I'm honest.it's stressful. Look how dry it is. What can I say, it's either farmed game or wild animal meat. This is incredibly lean meat that ran well. Is this venison? How would you normally cook venison, Jay Why did you say that then? Because there's all this stuff on the table that looks a lot more like how venison is prepared. Because you cook them all at the same temperature. Mhm.
Jamie loses his last life and goes into sudden death mode. I rely only on visual observations. I thought this would be one of the first choices. I was looking at it, but I decided to be careful, you know, until I got here. Now I'm really confused It's almost like corned beef in texture. So, I would say that this meat is valued in cultures that like long- cooked dishes and traditional spicy spices. Yes. So, the Middle East, Africa, the Caribbean. I think it's goat meat. I'm betting on goat meat. Right. This is goat meat. It is incredibly delicious, very spicy. Ahem.
Eat some of this. This is the best thing I've eaten on this table so far. Now it's all so complicated. Based on the logic that this is a country we have been to quite recently. Yes. We're getting hate in the comments because it wasn't venison. And the only other thing on this board that looks like a deer, but has bigger antlers, is an antelope. What country were we in, where did this antelope come from? South Africa. And you were there, weren't you? Springbok. This is truly a springbok on the table. He is the one on this plate. But we also discussed why I said it was venison if venison is
usually not cooked that way? I hate this game today. You touched him. Touched. Number seven, special game meat. Pretty lean. Used in burgers, as carpaccio, dried, lean, has a rather distinct taste. And I'll even tell you where we got it from. South Africa. Wild boar, number seven. You're out, and to be fair, Mike, you have one more round. So you both have the same number of tries, just to see how it all ends. But the game is technically over.
We have a loser because Mike won't lose two lives on his last guess. What are you betting on in your latest guess? Uh, in that case I'm going back to seven. Mhm. And I will say that it is venison. Number seven, special game meat from South Africa. You've tasted this before on the channel. Zebra. AT! And that's why I was confused when you thought a zebra was the same size as a rabbit. Oho. This is what a zebra tastes like.
OK. So it has a more specific taste than, for example, horse meat, which we don't eat in the UK, but you'll find it in They sell good burgers. Yes, they use it in everything. 17, Jamie was pretty close. He almost said it. He almost got scared at the last moment. This is an antelope or springbok. And now it's interesting to compare this with the venison, which is also on the table; they cooked completely differently at the same temperature, to the point that it almost confused us. Try a little number two. The game is over. It's just so we know the answers.
It looks very raw. Oh, no, that's not true. No. The kind of meat that would be combined with other local ingredients, like acacia seeds, pepper berries, or macadamia nuts. It is very rich in iron. This is a kangaroo. It's a kangaroo, wow. It has a really springy texture, does n't it? Pair it with macadamia nut pesto or with pepper berries and acacia seeds, even with lemon myrtle, but it's almost like liver, so rich in iron. Number one. Oh, this has a texture like corned beef, doesn't it? Oho. Oh, yes, it just falls apart into fibers. This is what I recently ate in South Africa. With Pinot Noir sauce. But it's also what I cooked in Ireland for a spa hotel menu, -ostrich.
Wow, this is really delicious. I would never have guessed either way. Ostrich meat is now available in supermarkets in the UK. Yes, a farm ostrich. It is compared to beef, but it is much leaner. This is a very lean piece, but it is prepared in almost the same way. And therefore it can be used for similar dishes: steaks, burgers, minced meat. How is it seasoned? Only salt. All of them-just with salt. But the interesting thing is that the seasoning actually penetrated inside.
This is the saltiest sample we've tasted, and in a very good way. The kangaroo and the ostrich were both very tough. Number six-I was hoping you would guess. Look at these slices. It looks more like pork, right? This is pork. This is a wild boar. It is great in stews and braises, and makes incredible sausages and cured meat delicacies. I always associate wild boar with Tuscany, but it is also often used around the world. Five is venison. Oh, it really is venison. So you're right, it's lighter. Lean, firm, it has less fat than beef, but I would say it is rich and has a deeper flavor. And it's good for everything: for baking, for steaks, for sausages,
for burgers, but it's also great in stews, casseroles, or even in terrines. It's shaped like venison, isn't it? Venison ham or fillet. It's easy when you know the answers. Really easy, right Yes, wow. What, what do you feel on "oh"? This is very rare beef. This is a mouflon, that is, a wild sheep. It is found in Cyprus, Turkey, and places such as Azerbaijan, Armenia, and Georgia. This is a very, very ancient species of wild sheep. It's like lamb.
Okay, yes, yes. But this is a mouflon. And I think it's one of the richest flavors on the table, which again would benefit from a lot of Yes, it has that real mineral taste at the end. But yes, lamb-it really is.Yes, it tastes like lamb. So what are we left with? We have a buffalo. I guess it's about a buffalo, right? I would say that buffalo is often associated, you know, buffalo, bison-with America. He loves bourbon glaze. He loves burgers. But also in Italy, where this one comes from, we use water buffalo milk to make mozzarella.
However, this meat comes from the same breed. Tougher beef. But I would say with a more pronounced beef flavor. Yes. More saturated, I think. It's. You just think about how broad his shoulders are. You think that's exactly what taste. Yes, that's right. Yes, that's good. And we never got a single wing. Exactly. No. If you don't stop, I'll stuff the last of Eve's wings into your mouth. As an ingredient recognition game, this was the one that was left the most, and therefore,
even with the clues on the board, it was the most challenging. Write in the comments how many of the remaining ones you would guess? And maybe we'll move on from meat. Maybe we'll move on to vegetables. Maybe you can recognize them. Why can't we recognize clear liquids? That would be nice, right? Yes.
