What is Offal?

Offal, also sometimes referred to as offcuts, is the edible organs, parts of the body and other byproducts of a slaughtered animal. Generally, offal is not sold in larger supermarkets but can often be found at farmer markets and butchers. Offal has been eaten for centuries but can have a bit of an acquired taste. Generally, offal from beef, pork and chicken is more widely eaten than other animals.

Health Benefits of Offal

There are many health benefits of eating offal. Offal is a great source of complete proteins and essential amino acids, as well as vitamins and minerals, which are necessary for human growth and development. It is also considered to be a good source of iron, zinc, B vitamins, and essential fatty acids. Some offal, like liver, is high in Vitamin A, which is essential for healthy skin. Eating offal may also help reduce the risk of certain types of cancer and heart disease.

Cooking with Offal

When it comes to cooking with offal, there are a variety of dishes that can be prepared. Dishes such as liver, heart, and kidney pates, as well as classic dishes such as haggis and faggots, can all be easily prepared using offal. Sausages and burgers are also commonly made using offal. Offal can also be used in soups, stews, and casseroles. In some cases, offal is mixed with mince when making certain dishes, like meatballs and sausages, to reduce the cost and make the dish healthier.

Although offal may not be everyone’s cup of tea, it can be a great way to add a lot of flavour, protein and nutrients to meals. With the right recipes and preparation, offal can be a delicious part of any meal.