How to cook variety meats
Information for variety meats in our free cooking ingredients collection.
Variety meats
Variety meats is a category that includes brain, heart, kidney, liver, and various other meats. Because they are the most perishable parts of the animal, they were traditionally eaten first. And often, these meats were the centerpiece of some great feast.
How to cook variety meats
Many variety meats are too high in fat and cholesterol for more than an occasional indulgence, although they are a good source of iron and, often, vitamin A and folic acid. However, some variety meats, such as calf’s tongue and heart, may be unfairly neglected. They are a good lowfat source of protein, vitamins, and minerals. They also can be very economical, yet they are scarce in your local market. You may need to order variety meats from a butcher or ethnic food store. The following is an overview of the main kinds of variety meats.
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