Download - Lecture 11 Variety Meats
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OFFAL(Variety Meats)
BUTCHR1
BUTCHERY AND FISH MONGERY
A. A. SANTOS
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Definition
The edible internal parts and some
extremities of an animal, which are
removed before the carcass is cut up. Called giblets in poultry.
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Offal
Other names
Specialty meats
Organ meats Offal Cuts
Bad Meats
Cheap Meats
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Offal
Comes from Old English off and fall
Referring to the pieces that fall from an
animal carcass during butchering
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Offal
Includes
Head (Ulo)
Feet / Trotters (Paa)
Tail (Buntot)
Blood (Dugo)
Brain (Utak)
Caul Fat (Sinsal)
Heart (Puso)
Kidneys (Bato)
Liver (Atay)
Lungs (Baga) Spleen (Lapay)
Sweetbreads
Testicles
Tripe (Twalya)
Tongue (Dila)
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Classification
White Offal
Bone marrow, testicles, membranes (e.g.
crepinette / caul), sweet breads, brain Red Offal
Heart, liver, tongue, spleen, and kidneys
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Quality
Should be purchased as fresh as possible
From a very reputable butcher
Frozen
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Liver
It plays a major role in metabolism and
has a number of functions in the body
including glycogen storage, plasmaprotein synthesis, and drug detoxification.
produces bile, which is important in
digestion.
performs and regulates a wide variety of
high-volume biochemical reactions
requiring specialized tissues.
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Liver
Anatomy
Covered by a membrane (peritoneum)
Divided into lobes Pierced by Veins
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Liver
Often had a stronger flavor until changes
in breeding methods
Soaked in milk To absorb intense flavor
To remove excess blood
Removes bitter taste
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Liver
BeefBeef CalfCalf
PorkPork ChickenChicken
Lamb
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Liver
Beef Liver
Bright color with moist but not slimy surface and fresh
smell
Prepare on day of purchase, or store loosely wrappedin the refrigerator for no more than 1 day
Darker and has a stronger taste than all other livers
Generally the toughest of the livers
Can weigh from 8-12 lbs (3.6 5.4 kg)
Cooking Methods: Braising and Stewing
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Liver
Calfs Liver
Finest quality and therefore the most
expensive
Deep rose to reddish brown in color
No dark or purple tinges
No Blood spots or bruising
Weighs on average 7 lbs (3.2 kg)
Cooking Methods: grilling, frying, sauting
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Liver
Lamb Liver Sharp and distinct odor
Light reddish brown and should be lively with a
bright bloom. It should show no sign of dullness Resembles calfs liver
Generally very tender
Weighs on average about 2 lbs (0.9 kg)
Cooking Methods: broiled, grilled, sauted, pan-fried, and deep-fried
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Liver
Pork Liver
Strong odor and flavor
Color should be lively and have a reddishbrown tinge
Weighs on average about 3 lbs (1.4 kg)
Cooking Methods: primarily used in the
production of pates, sausages, although it can
be sauted and fried.
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Liver
Chicken and Duck Livers
Smaller
Firm and well shaped No evidence of the gall bladder remaining; it
is easily recognized by green staining
Rich, dark, reddish brown with a bright bloom
Should be intact and not mashed or damaged
in any way
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Liver
Cleaning liver
1. Wash well and pat dry
2. Remove any tough
membranes, tubes andsinews
3. Take great care not to
damage the structure during
removal of the veins4. Skin the liver, removing the
tough silverskin
5. Slice as desired fro cooking
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Foie Gras
Literal translation fromthe French is fat liver
Generally used for gooseliver, although duck liveris also considered
Specialty of Alsace,
France Goose or Duck is force
fed and fattened over a
period of 4-5 months
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Foie Gras
Should be light yellow to amber
The lighter the liver, the less fat is
contained in the liver Firm and be resilient to touch
Should give lightly under thumb pressure
and the thumb mark should remain visible The higher the grade, the fewer the
blemishes and the larger it will be
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Foie Gras
Grade Size and Use Shape Texture Appearance
A this is the bestQuality liver and is the
most prized
1 - 3 lb (0.68 -1.4 kg)Usually hot and some
cold dishes
Well rounded andbulbous in appearance
Both lobes visible
Firm to tough; athumbprint should
remain slightly visible
Creamy off-white yellowamber color, relatively
free of blemishes, fewveins
B of an inferior qualitybut very good for coldpreparations
- 1 lb (340 680 g)Generally coldpresentations
May be fatter and not socompact or bulbous
May be softer or harder,depending on theproportion of fat
May be darker, have ablemish or two, and havemore veins
C of an inferior qualitybut very good for coldpreparations
- lb (340 454 g)Always coldpresentations
Slightly fatter and lessrounded shape
Soft or hard, dependingon the fat content
More blemishes andslightly darker in color
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Foie Gras
Generally sold vacuum-packed and
should be kept in the packages till ready
for use Keep refrigerated up to 2 weeks from the
time it is harvested
Foie gras oxidizes upon contact with air Should be immediately wrapped in plastic film
and used with in 2 days
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Sweetbreads
One of the most delicately flavored of theoffal meats
Sought after for their subtle flavor andwonderful texture
The term used for the thymus gland andthe pancreas
Thymus sweetbreads are elongated andirregular in shape
Pancreas sweetbreads are larger and
rounded
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Sweetbreads
More commonly attributed to the thymus
gland
Role in immunity response of the animal The gland is located in the neck and heart
of young steers, calves and lambs
As the animal grows and matures thegland disappears
Veal (bigger) more popular than lamb
(smaller)
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Sweetbreads
Light, bright and rosy in color
The larger they are in size,
more desired
No blood spots or bruising
Outer membrane removed
before or after cooking
Cooking Methods: braisedbrown or white, sauted, or
fried.
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Sweetbreads
Cleaning
1. Soak in cold water for 6-8 hrs, changing
water often; helps whiten them and clean of
excess blood
2. Blanch in simmering water with a little lemon
juice or vinegar added for about 2 minutes to
help firm their texture and prepare them fortrimming
3. Chill immediately and pat dry.
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Sweetbreads
Cleaning
4. Carefully trim off all
tubes, sinews, and any
fat
5. Press lightly between 2
boards to even their
size
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Tongue
Generally bought whole
and intact with no bones
or gristle attached
Finely knit texture and
look much the same,
apart from size
Consumed hot or cold
With distinct flavor
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Tongue
Anatomy
Made of skeletal muscle
Covered with taste buds
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Tongue
No throat bones or cartilage attached
Wash well in cold water to remove excess
blood Cooking Methods: stewed, boiled, fried,
salted, and pickled.
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Tongue
Cleaning and Preparation for Cooking Soaked in acidulated water for an hour or in
plain water overnight if they are to be salted
Due to the thick outer layer of skin, it requires along, slow, moist cooking to make it tenderenough to eat
Cook the tongue by poaching. When it is fullycooked, plunge it quickly in cold water, toremove the skin
If to be pickled and pressed into shapes beforecutting it should be done after skinning andbefore it completely cools.