variety meat
Definition
Noun: * Edible internal organs of a slaughtered animal: "Variety meat" refers to the internal organs and other non-skeletal muscle parts of an animal that are used as food. These are also commonly known as offal.
Usage
"Variety meat" is a collective term used primarily in North America, often in culinary, butchery, and nutritional contexts. It distinguishes these parts from the more common muscle meats (like steaks or chops). The term can be used both generally and specifically.
Examples
- The chef specializes in preparing variety meats like liver and sweetbreads.
- For a more traditional dish, the recipe calls for variety meat such as heart or kidney.
- This market has a separate section dedicated to variety meats.
Advanced Usage
- The term is often used on menus or in gourmet cooking to describe dishes featuring organ meats, sometimes to make them sound more appealing than the term "offal."
- In nutritional labeling or discussions, variety meats are noted for their high vitamin and mineral content.
Variants and Related Words
- Offal (n): The more common British English term for the same category of edible organs.
- Organ meats (n): A more direct, descriptive synonym often used in nutritional contexts.
- Sweetbreads (n): A specific type of variety meat, referring to the thymus gland or pancreas.
- Tripe (n): A specific type of variety meat, referring to the stomach lining of ruminants.
Synonyms
- Offal
- Organ meats
- Innards (though this can sound less culinary)
Related Phrases
- Nose-to-tail eating: A culinary philosophy that advocates consuming all parts of the animal, which heavily features variety meats.
Noun
-
edible viscera of a butchered animal
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