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Ec66-944 Variety Meats, Ethel Diedrichsen
Ec66-944 Variety Meats, Ethel Diedrichsen
University of Nebraska-Lincoln Extension: Historical Materials
Variety meats are the edible organ meats. They include liver, heart, tongue, brains, sweetbreads, kidneys, and tripe. They are excellent sources of protein and essential vitamins and minerals. They are often economical and offer interesting variations for meals. Other cuts which give variety to meals include oxtails and pig knuckles. These also offer flavor, food value and appetite appeal.