Organ meats are sometimes referred to as “offal.” The word offal derives from the term “off fall,” referring to any part of an animal that falls away when it is butchered, such as the tail, feet, and testicles.
In the United States, organ meats include all things that are distinguished as offal. On the other hand, most meats Americans are used to eating are muscle meats, while organ meats are not considered a staple of the Western diet.
Organ meats carry some risks, however, as well as benefits, when they are consumed, despite their nutritional value.
Fast facts on organ meats:
- Organ meats are very high in some vitamins and nutrients.
- There are issues with harmful bacteria in intestines if not cleaned properly. Also, brain meat has been known to transmit rare diseases, such as Mad Cow Disease.
- Despite the vitamin content, culturally in the U.S., organ meats are not considered as important a part of a dietary plan, as traditional muscle meats.
What is organ meat?
There are several different types of organ meats, some of which are better known than others including: