Variety meats

Variety Meats
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Variety Meats
variety meats = offal (British) Notes: Variety meats is a catch-all term for the organ meats, feet, and tails of butchered animals.

Variety Meats - Also known as "offal," variety meats are usually organ meats, such as brains, heart, kidneys, liver, etc.

Variety Meats - Also called Offal, these are the innards and extremities of slaughtered animals used in cooking. (see Offal) ...

Offal: Variety meats, including organs (brains, heart, kidneys, lights or lungs, sweetbreads, tripe, tongue), head meat, tail, and feet.

Ground meat & variety meats
(liver, heart, tongue, etc.)
1 - 2 days
3 - 4 months ...

In some parts of the country the euphemism "variety meats" is used for mammal organ meat.

If a homemade creamy pasta sauce is what you crave tonight, try one of these enticing recipes. Combined with a wide variety meats and vegetables such as mushroom, tomato-broccoli, asparagus, chicken, and ham, ...

No on bothers with pork sweetbreads. Such foods, along with other internal organs are called "Offal," meaning, literally, the "off-fall" or off-cuts from the carcass; many call these items "variety meats." ...

Such foods, along with other internal organs are called "Offal," meaning, literally, the "off-fall" or off-cuts from the carcass; many call these items "variety meats." Now days, these foods are considered a delicacy by the people who enjoy them.

Offal So-called variety meats, consisting of organs or trimmings that the butcher removes from the skeletal meat.

See also: Pork, Sauce, Roast, Cooking, Kitchen