Photo Courtesy: DKImagesWhen we were visiting Alan and Nancy Brown at Lewis Waite Farm a few weeks ago (post about that coming soon!) I had a chat with Nancy about which cuts are the worst sellers. I'll just put it this way, when we’re raising and selling our own meat we won't exactly be eating filet mignon every night. We’re going to be eating like farmers! We’ll make use of the less popular parts in our own kitchen to be sure that the full animal is utilized, which reduces waste and also nourishes our family. Not surprisingly, the most ignored parts of the animals are the offal. Offal, eh? Here's Chris Cosentino's definition:
"OFFAL those parts of a meat animal which are used as food but which are not skeletal muscle. The term literally means “off fall”, or the pieces which fall from a carcase when it is butchered. Originally the word applied principally to the entrails. It now covers insides including the heart, liver, and lungs (collectively known as the pluck), all abdominal organs and extremities: tails, feet, and head including brains and tongue. In the USA the expressions “organ meats” or “variety meats” are used instead."
