variety meats


Called offal in Great Britain, variety meats are animal innards and extremities that can be used in cooking or in the production of foods such as sausage. The category includes brains, cheeks, intestines, feet and ankles, heart, kidneys, lungs, liver, marrowbone, spleen, stomach, tail, testicles, thymus and pancreas, and tongue.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Decoding Meat Labels

The 9 things you need to know when you’re at the grocery store or butcher.

Choosing the Right Meats

Grilling is one of the lightest ways to cook, but to keep it that way, pick leaner meats. Make healthy meal choices with these tips from Food Network.

How to Smoke Meat


Get hearty, smoky flavor in your own backyard.

Meat and Poultry Temperature Guide

Use our internal-temperature chart to serve perfectly cooked meat every time.

Italian Cured Meats

Do you know your salami from your soppressata?

Meatloaf Recipes and Tips

Recipes for the ultimate comfort food, cooked up any way you like it

Mix-and-Match Meatloaf

Design the ultimate comfort food: This customizable recipe from Food Network Magazine leads to thousands of possibilites!

How to Pick the Right Cut of Meat


Depending on your needs, some cuts are better than others.

Five Tips for Mastering Meatloaf

The next time you're craving an ultimate comfort food, try adding some new techniques to your favorite meatloaf recipe with these tips from Food Network.

How to Defrost Meat: A Step-by-Step Guide

Flip through our guide for defrosting meat, then watch our how-to video.