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1. See offal.
2. Meat, such as sausage, that has been processed.
(Cookery) chiefly US processed meat, such as sausage, or offal
edible meat other than the usual flesh, esp. organs, as tongue and liver.
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|Noun||1.||variety meat - edible viscera of a butchered animal|
meat - the flesh of animals (including fishes and birds and snails) used as food
offal - viscera and trimmings of a butchered animal often considered inedible by humans
heart - a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six"
liver - liver of an animal used as meat
brain - the brain of certain animals used as meat
stomach sweetbread - edible pancreas of an animal
tongue - the tongue of certain animals used as meat
tripe - lining of the stomach of a ruminant (especially a bovine) used as food
haslet - heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised