What is offal?
OFFAL those parts of a meat animal which are used as food but which are not skeletal muscle. The term literally means “off fall”, or the pieces which fall from a carcase when it is butchered. Originally the word applied principally to the entrails. It now covers insides including the HEART, LIVER, and LUNGS (collectively known as the pluck), all abdominal organs and extremities: TAILS, FEET, and HEAD including BRAINS and TONGUE. In the USA the expressions “organ meats” or “variety meats” are used instead. Offal from birds is usually referred to as GIBLETS. Another, archaic, English word for insides, especially those of deer, was “umbles”, a term which survives in the expression “to eat humble pie”, meaning to be apologetic or submissive. The taste and texture of offal depends on the particular organ, and on the species and age of animal from which it came. Generally speaking, offal from calves is held to be the best, providing large organs of fine flavour and texture. Lamb offal is als
