EC66-944 Variety Meats

Authors

Ethel Diedrichsen, University of Nebraska - Lincoln

Date of this Version

1966

Document Type

Article

Comments

© 1966, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

Variety meats are the edible organ meats. They include liver, heart, tongue, brains, sweetbreads, kidneys, and tripe. They are excellent sources of protein and essential vitamins and minerals. They are often economical and offer interesting variations for meals. Other cuts which give variety to meals include oxtails and pig knuckles. These also offer flavor, food value and appetite appeal.