Meat is a normal and often central part of meals in Belgium, especially at lunch or dinner, with beef, pork, chicken, and game commonly served in home cooking, brasseries, and traditional restaurants. Regional specialties such as
stoofvlees, boulets à la liégeoise, and
waterzooi show that meat dishes are usually hearty and sauce-based rather than heavily spiced, and many people still expect a proper meat course for a “real” meal.