variety meats
Edible animal organs
Variety meats are the edible organs and other non-muscle parts of butchered animals—liver, kidneys, heart, tongue, tripe, sweetbreads, brains.
The term is a euphemism that replaced the more direct *offal* in American usage, making these cuts sound more appealing to squeamish consumers.
The deli counter featured variety meats alongside the regular cuts.
Culinary term for thymus
- tripeStomach lining or nonsense
- kidneysBlood-filtering organ pair
- liverAbdominal detoxifying organ
- tongueOral muscle for taste
heart · gizzard · brains · chitterlings · oxtail · marrow · pancreas · testicles
Fattened waterfowl liver
- sweetbreadEdible animal glands
- mountain oystersFried animal testicles
- haggisScottish offal pudding
- black puddingBlood and grain sausage
pâté · terrine · head cheese · souse
sweetbreads
Culinary term for thymus
tongue · heart · gizzard · brains · chitterlings · oxtail · marrow · pancreas · testicles · thymus
foie gras
Fattened waterfowl liver
- sweetbreadEdible animal glands
- mountain oystersFried animal testicles
- haggisScottish offal pudding
black pudding · pâté · terrine · head cheese · souse
offal
Edible animal organs
- innardsInternal organs collectively
- gibletsEdible poultry viscera
- nose-to-tailUsing the entire animal
butchery · preparation · blanching · soaking · braising · sautéing · grilling · frying · stewing · cleaning
- offaloffal, organs, kidney, liver, innards
- Rebranded Foodscanola oil, rapeseed oil, prunes, dried plums, Chilean sea bass
variety meatschoice cuts
Superior portions of meat
filet mignon · prime beef · porterhouse · T-bone · New York strip
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