lecture 11 variety meats

8/14/2019 Lecture 11 Variety Meats

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OFFAL(Variety Meats)

BUTCHR1

BUTCHERY AND FISH MONGERY

A. A. SANTOS


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Definition

The edible internal parts and some

extremities of an animal, which are

removed before the carcass is cut up. Called giblets in poultry.


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Offal

Other names

Specialty meats

Organ meats Offal Cuts

Bad Meats

Cheap Meats


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Offal

Comes from Old English off and fall

Referring to the pieces that fall from an

animal carcass during butchering


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Offal

Includes

Head (Ulo)

Feet / Trotters (Paa)

Tail (Buntot)

Blood (Dugo)

Brain (Utak)

Caul Fat (Sinsal)

Heart (Puso)

Kidneys (Bato)

Liver (Atay)

Lungs (Baga) Spleen (Lapay)

Sweetbreads

Testicles

Tripe (Twalya)

Tongue (Dila)


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Classification

White Offal

Bone marrow, testicles, membranes (e.g.

crepinette / caul), sweet breads, brain Red Offal

Heart, liver, tongue, spleen, and kidneys


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Quality

Should be purchased as fresh as possible

From a very reputable butcher

Frozen


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Liver

It plays a major role in metabolism and

has a number of functions in the body

including glycogen storage, plasmaprotein synthesis, and drug detoxification.

produces bile, which is important in

digestion.

performs and regulates a wide variety of

high-volume biochemical reactions

requiring specialized tissues.


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Liver

Anatomy

Covered by a membrane (peritoneum)

Divided into lobes Pierced by Veins


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Liver

Often had a stronger flavor until changes

in breeding methods

Soaked in milk To absorb intense flavor

To remove excess blood

Removes bitter taste


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Liver

BeefBeef CalfCalf

PorkPork ChickenChicken

Lamb


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Liver

Beef Liver

Bright color with moist but not slimy surface and fresh

smell

Prepare on day of purchase, or store loosely wrappedin the refrigerator for no more than 1 day

Darker and has a stronger taste than all other livers

Generally the toughest of the livers

Can weigh from 8-12 lbs (3.6 5.4 kg)

Cooking Methods: Braising and Stewing


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Liver

Calfs Liver

Finest quality and therefore the most

expensive

Deep rose to reddish brown in color

No dark or purple tinges

No Blood spots or bruising

Weighs on average 7 lbs (3.2 kg)

Cooking Methods: grilling, frying, sauting


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Liver

Lamb Liver Sharp and distinct odor

Light reddish brown and should be lively with a

bright bloom. It should show no sign of dullness Resembles calfs liver

Generally very tender

Weighs on average about 2 lbs (0.9 kg)

Cooking Methods: broiled, grilled, sauted, pan-fried, and deep-fried


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Liver

Pork Liver

Strong odor and flavor

Color should be lively and have a reddishbrown tinge

Weighs on average about 3 lbs (1.4 kg)

Cooking Methods: primarily used in the

production of pates, sausages, although it can

be sauted and fried.


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Liver

Chicken and Duck Livers

Smaller

Firm and well shaped No evidence of the gall bladder remaining; it

is easily recognized by green staining

Rich, dark, reddish brown with a bright bloom

Should be intact and not mashed or damaged

in any way


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Liver

Cleaning liver

1. Wash well and pat dry

2. Remove any tough

membranes, tubes andsinews

3. Take great care not to

damage the structure during

removal of the veins4. Skin the liver, removing the

tough silverskin

5. Slice as desired fro cooking


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Foie Gras

Literal translation fromthe French is fat liver

Generally used for gooseliver, although duck liveris also considered

Specialty of Alsace,

France Goose or Duck is force

fed and fattened over a

period of 4-5 months


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Foie Gras

Should be light yellow to amber

The lighter the liver, the less fat is

contained in the liver Firm and be resilient to touch

Should give lightly under thumb pressure

and the thumb mark should remain visible The higher the grade, the fewer the

blemishes and the larger it will be


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Foie Gras

Grade Size and Use Shape Texture Appearance

A this is the bestQuality liver and is the

most prized

1 - 3 lb (0.68 -1.4 kg)Usually hot and some

cold dishes

Well rounded andbulbous in appearance

Both lobes visible

Firm to tough; athumbprint should

remain slightly visible

Creamy off-white yellowamber color, relatively

free of blemishes, fewveins

B of an inferior qualitybut very good for coldpreparations

- 1 lb (340 680 g)Generally coldpresentations

May be fatter and not socompact or bulbous

May be softer or harder,depending on theproportion of fat

May be darker, have ablemish or two, and havemore veins

C of an inferior qualitybut very good for coldpreparations

- lb (340 454 g)Always coldpresentations

Slightly fatter and lessrounded shape

Soft or hard, dependingon the fat content

More blemishes andslightly darker in color


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Foie Gras

Generally sold vacuum-packed and

should be kept in the packages till ready

for use Keep refrigerated up to 2 weeks from the

time it is harvested

Foie gras oxidizes upon contact with air Should be immediately wrapped in plastic film

and used with in 2 days


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Sweetbreads

One of the most delicately flavored of theoffal meats

Sought after for their subtle flavor andwonderful texture

The term used for the thymus gland andthe pancreas

Thymus sweetbreads are elongated andirregular in shape

Pancreas sweetbreads are larger and

rounded


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Sweetbreads

More commonly attributed to the thymus

gland

Role in immunity response of the animal The gland is located in the neck and heart

of young steers, calves and lambs

As the animal grows and matures thegland disappears

Veal (bigger) more popular than lamb

(smaller)


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Sweetbreads

Light, bright and rosy in color

The larger they are in size,

more desired

No blood spots or bruising

Outer membrane removed

before or after cooking

Cooking Methods: braisedbrown or white, sauted, or

fried.


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Sweetbreads

Cleaning

1. Soak in cold water for 6-8 hrs, changing

water often; helps whiten them and clean of

excess blood

2. Blanch in simmering water with a little lemon

juice or vinegar added for about 2 minutes to

help firm their texture and prepare them fortrimming

3. Chill immediately and pat dry.


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Sweetbreads

Cleaning

4. Carefully trim off all

tubes, sinews, and any

fat

5. Press lightly between 2

boards to even their

size


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Tongue

Generally bought whole

and intact with no bones

or gristle attached

Finely knit texture and

look much the same,

apart from size

Consumed hot or cold

With distinct flavor


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Tongue

Anatomy

Made of skeletal muscle

Covered with taste buds


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Tongue

No throat bones or cartilage attached

Wash well in cold water to remove excess

blood Cooking Methods: stewed, boiled, fried,

salted, and pickled.


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Tongue

Cleaning and Preparation for Cooking Soaked in acidulated water for an hour or in

plain water overnight if they are to be salted

Due to the thick outer layer of skin, it requires along, slow, moist cooking to make it tenderenough to eat

Cook the tongue by poaching. When it is fullycooked, plunge it quickly in cold water, toremove the skin

If to be pickled and pressed into shapes beforecutting it should be done after skinning andbefore it completely cools.

lecture 11 variety meats

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