The type of meat determines the taste, texture and preparation of the döner. Depending on the variety, there are also differences when it comes to cutting. Here is an overview of the most common types of meat.
Veal & Beef
Classic and popular: veal and beef döner have a robust flavour and are relatively firm. For a clean cut, a powerful professional döner knife is recommended.
Chicken (Poultry)
Chicken döner is lighter and especially popular in many regions. The more tender meat can be cut well with a standard döner knife.
Lamb
Lamb döner is aromatic and traditional – sought after by guests who appreciate an intense flavour.
Blends
Many businesses rely on blends of different types of meat and spices to create a distinctive house recipe.
What to watch out for when cutting
The firmer and colder the meat, the more cutting power is needed. For firm or frozen spits, a model with higher power pays off – see Which Döner Knife for Your Business.
Conclusion: Whether veal, chicken or lamb – with the right döner knife every cut succeeds. MAVI supplies machines for every type of meat and every business size.
