Variety meat, also known as offal or organ meats, refers to the internal organs and unconventional cuts of an animal that are consumed as food. This category includes parts such as liver, kidneys, heart, tongue, tripe, brains, sweetbreads, and cheeks, among others. While they may not be as commonly consumed in some Western cultures, variety meats are prized in many culinary traditions worldwide for their unique flavors, textures, and nutritional value. They are often used in traditional dishes, stews, soups, and sausages, and are celebrated for their richness and depth of flavor.

What is "variety meat"?

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