variety meat | | |
n. (food) | 1. organs, variety meat | edible viscera of a butchered animal. |
| ~ giblet, giblets | edible viscera of a fowl. |
| ~ meat | the flesh of animals (including fishes and birds and snails) used as food. |
| ~ offal | viscera and trimmings of a butchered animal often considered inedible by humans. |
| ~ heart | a firm rather dry variety meat (usually beef or veal).; "a five-pound beef heart will serve six" |
| ~ liver | liver of an animal used as meat. |
| ~ sweetbread, sweetbreads | edible glands of an animal. |
| ~ brain | the brain of certain animals used as meat. |
| ~ stomach sweetbread | edible pancreas of an animal. |
| ~ neck sweetbread, throat sweetbread | edible thymus gland of an animal. |
| ~ tongue | the tongue of certain animals used as meat. |
| ~ tripe | lining of the stomach of a ruminant (especially a bovine) used as food. |
| ~ chitlings, chitlins, chitterlings | small intestines of hogs prepared as food. |
| ~ haslet | heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised. |
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