A few things we’re great at
Offal, also known as variety meats, refers to the edible internal organs and other parts of an animal that are typically removed during butchering. These include liver, kidney, heart, tongue, tripe, brain, and sweetbreads (pancreas or thymus). Other examples include oxtail, trotters (feet), and intestines
Liver
Rich in vitamins and nutrients, often used in dishes like liver and onions.
Kidney
Can be prepared in various ways, such as braising or grilling.
Heart
A flavorful and nutritious cut, can be broiled, braised, or barbecued.
Tongue
Delicious braised and served with various sauces or pickled.
Tripe
The stomach lining of a cow, often stewed or braised.
Brain
Can be sautéed or used in scrambled eggs.
Sweetbreads
The thymus or pancreas gland, can be broiled or barbecued.
Oxtail
The tail of a cow, often used in stews and soups.
Trotters (feet)
Can be braised, steamed, or pickled
