You know they say a picture is worth a thousand words? To See what they mean by that click on these pictures left and right and get a righteous picture of the way meat is very often traditionally served here in Greece and the whole Levant.
The plate of meat above left is a chop which in Greece is called a Bree-Zo-La. Chops can be
beef or pork.
That's Moscho-reese-ee-os for beef or Hear-ee-nosse for pork. Charcoal Grills are a very common method of cooking in Greek traditional restaurants.
On this menu (a traditional Greek Cypriot restaurants' menu), the most expensive thing (the veal) costs 8 euro!
The best cuts of pork on many menus are called sparo nefri and are the most expensive things on the menu and usually very good. Filet or Fee-letto is the best cut of beef. Say Filet Mignon enough times and they'll get the idea. Last time I bought any filet mignon at the butcher it was 19 eu the kilo. The Athens central market is where to buy meat freshest and least expensive. Its true that you can ask your local butcher for the best cut of meat he has and then you will get steak quality meat or fillet mignon but its @30% more expensive than the central market for sure! Same with fish!