Variety meat

Variety meat, also known as offal, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone.

History

The consumption of variety meats has a long history, with the Ancient Egyptians, Romans, and Greeks all known to have consumed these parts of the animal. In many traditional cuisines, variety meats are an important part of the diet, often used in stews, soups, and other dishes.

Types of Variety Meats

There are many different types of variety meats, including:

• Liver: One of the most common variety meats, liver can be fried, boiled, broiled, or baked. It is a good source of iron and vitamin A.
• Heart: The heart is a muscle and is often cooked in a similar way to steak or minced and used in dishes like tacos.
• Kidneys: Kidneys are often used in dishes like steak and kidney pie or deviled kidneys.
• Tripe: Tripe, or the stomach lining of a cow, is often used in dishes like menudo or pho.
• Sweetbreads: Sweetbreads are the thymus or pancreas of the animal, often from veal or lamb, and are usually fried or grilled.
• Brain: The brain is often fried or used in dishes like brain curry.

Nutritional Value

Variety meats are often high in protein and rich in vitamins and minerals. However, they can also be high in cholesterol and should be eaten in moderation.

Cultural Significance

In many cultures, variety meats are considered delicacies. For example, in French cuisine, dishes like foie gras and pâté are made from the liver of ducks or geese. In Chinese cuisine, dishes like dim sum often include variety meats like chicken feet or beef tripe.

See Also

• Organ meat
• Edible offal
• Culinary name