I received an image of gyros that my friend ate. He says it is beef and tastes like beef. I think it looks more like pork.
Alternative link: https://i.ibb.co/gyHxbYn/meat.jpg
Look at the pinkish texture. I really doubt it is beef
There’s nothing that looks definitive there to me. It could be beef. It could be pork. Hell, it could be another meat.
Lamb?
That’s the thing. It’s not a really good photo. The lighting and color balance leave much to be desired. Even if perfect, I’m not sure I’d be able to tell, and I cook with beef and pork several times a week. Pork is usually lighter colored, but that’s all I could say. Gyros can be lamb, beef, pork, veal, or a combination of these. I don’t think too many places in the States do pork (I’ve never had one that I know of), but, say, in Greece, pork is common as gyros meat. So where the gyros was eaten would help in guessing the meat used.
Since there is no way to answer this factually, let’s move it to Cafe Society so people can give their carefully considered opinions about the identity of a plate of chopped up meat. 
Colibri
General Questions Moderator
Can’t tell from the picture, but gyro here in NYC is usually lamb.
Yeah, here in Chicago, they’re typically a mix of lamb and beef, but cut from a cone that has the two meats ground together rather than whole muscle. Looking it up, it seems that there actually are a couple of places that use pork, but it’s pretty unusual here.
It likely a mix of four kinds of thinly sliced meat. Charred beef, charred lamb, uncharred beef, and uncharred lamb. It’s all cut from a cone of compacted thin slices of both animals and the mixture of the four elements in the proper proportion is an art.
(Peers closely)
Rat.
This one has been on my shortlist for a while:
I’m on the opposite end of town, but got friends in the Niles/Park Ridge area that I visit every so often, so on the never-ending list of places to try it goes!
Must be pretty big rats where you come from.
But no, it’s definitely not rat. I’ve had fried rat, and it’s much darker, more like duck. And you couldn’t get slices that big even off a nice big juicy Norway. (And it doesn’t taste like chicken. It tastes like rat.)
My vote is for long pork.
Genetically superior, wean-to-finish rats. Why, I’ve got a dozen in the basement fattening pens the size of small calves. Getting them ready for the Fourth of July barbecue.
You want white meat or dark? Potato salad or cole slaw?
I’m voting ostrich just to be different.
That said, I’ve eaten ostrich and I feel it tastes more like beef than it does like chicken or turkey, which is what I would have expected.
They sound like Capybaras.
I’m thinking Emu. Specifically the Limo strain.
So…uh…little follow-up from the OP, perhaps?
Uhm, what am I supposed to say? My friend ate it in Germany in a Greek restaurant. I am still not sure about what kind of meat he ate.
Again, he told me that it was beef (lamb or veal) but I doubt it. I thought people could decipher what it really was by looking at the picture. My bad.
That info (Greek restaurant in Germany) does make it more likely that it could be pork. I wouldn’t be able to tell with any certainty from the photo, though.
