Beef 

Pork

Poultry

Special Orders

Maines Meat City

Exotic Meats

MaineSource has the ability to special order any type of meat that you are looking for. Do you need a whole pig for a pig roast? Or maybe you are interested in dry-aged meats or something more exotic. MaineSource is constantly sourcing new and exciting game products and listed below is just the beginning of an unlimited line of exotic specialties. Game meats are often higher in protein yet lower in calories, fat and cholesterol than traditional meats.

MaineSource is committed to bringing you only the finest exotic meats, including ostrich, buffalo, and many other all natural and farm-raised game. Our exotic meats and game have long been endorsed by the finest chefs. Now you can bring the same quality, taste and health to your home kitchen!

Contact your local store or use the Contact Us form to special order your next exotic meat.

Exotic Meat Selections

• Alligator’s choicest cut is the tail meat which is white and very much like veal in texture. The tenderloin comes from a cylindrical tube inside the tail. The body meat is somewhat darker and has a stronger taste and slightly tougher texture. It is very similar to pork shoulder. Alligator meat tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs. Alligator can be used in jambalayas, soups, and stews.
• Antelope look like deer but they are actually members of an animal family that includes goats and oxen. Mild-tasting and finely grained, antelope meat is similar to venison. Antelope has one-third the calories of beef.
• Buffalo, or more properly Bison, is similar tasting to beef, but rather coarsely textured and sweet. It has significant advantages over beef in that it is high in protein and extremely low in cholesterol (approximately 30 percent less than beef), and it has about half the calories and fat of beef. Buffalo meat should be cooked at a lower temp and not as thoroughly as beef (specifically rare to medium-rare). The density of this meat provides a more satisfying portion, allowing for reduction in quantity per person.
• Caribou and domestic reindeer are considered to be a single species throughout the world. Caribou meat is finely grained and resembles veal or antelope in flavor and texture.
• Elk is the second largest member of the deer family. Elk is very dark and coarsely grained. It can be described as the sweetest of the deer meats. Elk can be cooked in the same way as venison.
• Frog Legs are considered a delicacy in many countries. Frog Legs are simple to cook. Just Sautee them in butter and garlic for a delicate flavor and serve. They taste delicious!
• Kangaroo meat is best served medium rare or rare. Brush with olive oil before pan sautéing, baking or barbecuing. Kangaroo meat is similar to venison in flavor and can be used with any venison recipe.
• Kobe Beef comes from Waygu cattle. Wagyu is a pure breed of cattle with a Herd Registry Book in Japan dating back to 1830. Kobe Beef is a quality product which exceeds production standards. The flavor of Kobe Beef is sweeter and lighter than that of ordinary beef.
• Llama is a domesticated South American ruminant mammal directly related to the camel. The taste is somewhere between beef and lamb, though closer to beef. Many describe it as a lighter sweeter beef.
• Rabbit is a lean, slightly sweet meat with a closely textured flesh that has virtually no fat and is very high in protein. Rabbit is an alternative to chicken, with the additional advantage that it is commonly raised without the use of hormones or steroids.
• Rattlesnake is light and chewy, with a delicate flavor that resembles chicken. Rattlesnake chili is a favorite dish at a number of restaurants in the Southwestern U.S.
• Turtle has the texture of frog legs or lobster. The four legs and the tail are dark meat; the neck and back straps are white meat.
• Wild boar meat has a sweet, nutty, and intense flavor. Wild boar meat is leaner and deeper red than pork; meat of the young boar is very tender. Wild boar may be prepared like pork.
• Yak is one of the best meats available for those with concerns about high cholesterol. Yak is often referred to as the Himalayan beef of the future. It has an excellent red meat flavor, is heart healthy with low fat and low cholesterol. It has an excellent flavor you'll enjoy.
• Venison is darker red and more richly flavored than beef. Farm-raised venison does not have the gamey taste of wild venison. Cook deer meat quickly over high heat and always serve rare or medium rare or it will become tough and chewy. Venison is best used as Venison roasts, and is one of the best games meats. Often called deer meat, Venison provides the best of the wild game meats

Poultry

• Goose is entirely dark meat, which some say tastes very much like well done roast beef. Goose has a great deal of fat between the skin and meat, but the meat itself is very lean. The skin should be pricked every inch before roasting to release the fat.
• Guinea fowl meat is white like chicken but its taste is more reminiscent of pheasant, without excessive gamey flavor.
• Ostrich is a lean, tender red meat with a light, delicate flavor similar to prime quality beef. Ostrich is extremely low in fat, with very little cholesterol. The best cooking methods are sautéing or quickly grilling over hot coals to medium rare.
• Pheasant is one of the most popular of game birds. Pheasant has pinkish white meat. The delicate flavor of farm-raised pheasant is subtle and pleasant, with a discernible trace of apple in many cases. Pheasant should be cooked quickly at high temperature. Barding the breast is often recommended. The leg and thigh meat tends to be a bit darker and firmer than the tender breast meat. The two served together offer a good balance of flavor and texture. Whole pheasants weight between 2 and 3 pounds and will serve 2 people.
• Quail is a tender meat that melts in your mouth. Tender and slightly sweet, Quail meat is considered a delicacy. It can be fried or roasted, and many recipes have been developed.
• Squab (Pigeon or Rock Dove) is succulent, but it retains the earthy flavor undertones that please many diners. Squab is a rich, dark meat of delicate texture. The average squab weighs about 14 ounces, enough to serve one person. Squab should be served medium-rare, so that the juices run pink and the meat remains slightly rosy and moist.
• Wild turkeys are smaller than domestic turkey and have darker meat. Their meat is also richer, more intense flavor, and firmer in texture that domestic turkey. The breast tends to cook faster than legs or thighs, barding the breast with bacon, or covering the breast with foil, and basting the whole bird with butter or oil and cooking liquid is recommended. Wild turkey must not be overcooked because it can become dry.