Unlike other ingredients used in cooking, both the modern and medieval cook have virtually the same selection meat animals available to use as cooking ingredients. The major changes have to do with how the meat was cut. Modern meat is cut up with a bandsaw, medieval meat was cut up with a knife. As a result, many modern cuts are not very uniform. They include tough and tender muscle tissue. This was not the case with medieval cuts.

Beef and Veal
Goat and Kid
Mutton and Lamb

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