offalˈɔ fəl, ˈɒf əl
viscera and trimmings of a butchered animal often considered inedible by humans
The rejected or waste parts of a butchered animal.
The internal organs of an animal other than a bird, these organs being used as food.
A dead body.
That which is thrown away as worthless or unfit for use; refuse; rubbish.
Offal, also called variety meats or organ meats, especially in the United States, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures shy away from offal as food, while others use it as everyday food, or in delicacies. Some offal dishes are considered gourmet food in international cuisine. This includes foie gras, pâté and sweetbreads. Other offal dishes remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, Southern U.S. chitterlings, as well as many other dishes. Intestines are used as casing for sausages, although cheaper types may use artificial casing. Depending on the context, offal may refer to those parts of an animal carcass discarded after butchering or skinning; it may also refer to the by-products of milled grains, such as corn or wheat. Offal not used directly for human or animal food is often processed in a rendering plant, producing material that is used for fertilizer or fuel; or in some cases, it may be added to commercially produced pet food.