Cooking Variety Meats

Appears in

Published 2014

Variety meats, also known as offal, include the organs, glands, and other meats that don’t form a part of the dressed carcass of the animal.

For cooking purposes, we can divide the most popular variety meats into two groups:

Glandular meats do not consist of muscle tissue like regular meats but instead are internal organs or glands. This fact is important for two reasons: