Posted by Renée Suen in meat and poultry, photo essay on October 8, 2008 at 7:53 am

According to the Merriam-Webster Online Dictionary, offal is defined to be:
- the waste or by-product of a process: as
- trimmings of a hide;
- the by-products of milling used especially for stock feeds;
- the viscera and trimmings of a butchered animal removed in dressing: variety meat.
- rubbish.
Being brought up to treat the odds and ends from animals as regular protein matter, I've never had an issue with these often neglected cuts. As more restaurants have started to re-embrace these often overlooked animal parts, these days it's not so rare to find organ meats treated like a delicacy. Whether it's a prairie oyster (testicle), blood jello, heart or pair of eyes, chefs are challenged to make gory sounding ingredients worthy of the modern palate. In fact, those of us who have accepted the challenge of practicing sustainable eating should also consider the concept of eating every part of the animal. Think of it as being an altruistic way to eat well and help the environment. Below may be some approachable ways that ensure a pleasant anatomical gastronomic experience.


