Kunčje meso je običajno pusto, svetlo in drobnozrnato, z razmeroma blagim okusom. Mlajši kunci imajo bolj nežno meso, medtem ko je meso starejših živali lahko bolj čvrsto in je primerno predvsem za počasnejše kuhanje ali dušenje. (FSIS)
Zato se kunec pogosto pripravlja podobno kot piščanec – pečen, dušen, v omaki ali v različnih enolončnicah.
⚠️ Pomembno
Iz same fotografije ni mogoče 100 % potrditi vrste mesa. Če je fotografija objavljena brez informacij o izvoru, lahko zanesljivo rečemo le, da zelo spominja na razkosanega kunca.
Če gre res za kunčje meso, naj bo pri pripravi notranja temperatura najmanj 71 °C (160 °F). To temperaturo za divjega ali gojenega kunca navaja FoodSafety.gov. (foodsafety.gov)
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