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Offal

Offal is the edible internal organs and other non-muscle parts of a butchered animal, also called organ meats or variety meats.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Offal refers to the edible internal organs and other non-muscle parts of a butchered animal, also known as organ meats or variety meats. The term can also refer more broadly to discarded animal parts or by-products from milling, depending on context. Offal has long been eaten in many cuisines and is valued for both nutrition and culinary traditions.

Definition

Offal refers to the internal organs and other non-skeletal-muscle parts of a butchered animal that are eaten as food. In some contexts, the word can also mean discarded animal parts or waste by-products.

Examples and types

Examples of offal include liver, heart, kidneys, tongue, tripe, brains, stomach, lungs, sweetbreads, and trotters. Different animals have different commonly eaten offal cuts, such as beef, lamb, pork, and poultry giblets.

Nutrition and food safety

Many offal cuts are rich in protein, iron, and certain vitamins, and liver is especially notable for its high vitamin A content. Because offal is highly perishable, freshness and proper handling are important; some sources note that liver may not be recommended in pregnancy due to its vitamin A content.

Culinary use

Offal is used in a wide range of dishes, from stews and terrines to sausages, fillings, and grilled preparations. Some cuts are mild and tender when prepared well, while others can be strongly flavoured or require long, gentle cooking.

Key facts

  • Offal usually means the edible internal organs and related non-muscle parts of animals.
  • Common examples include liver, heart, kidneys, tongue, tripe, brains, stomach, and lungs.
  • Some offal is especially nutrient-dense and can be high in iron and vitamins, particularly liver.
  • Offal must be handled carefully and is often very fresh because it can spoil quickly.
  • Cooking methods vary widely and include stewing, braising, frying, grilling, and slow cooking, depending on the cut.
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Canadian context

Offal is familiar in Canadian and immigrant food traditions, including dishes using liver, kidneys, tongue, tripe, and giblets. It is also sold through butchers and specialty grocers for cuisines such as French-Canadian, British, South Asian, Caribbean, and East Asian cooking.

Frequently asked questions

What is offal?
Offal is the edible internal organs and related non-muscle parts of a butchered animal, such as liver, heart, and kidneys.
What are examples of offal?
Common examples include liver, heart, kidneys, tongue, tripe, brains, stomach, lungs, sweetbreads, and trotters.
Is offal healthy?
Offal can be very nutritious because many cuts are rich in protein, iron, and vitamins. Liver is especially nutrient-dense, but some offal is high in vitamin A and cholesterol, so portion size matters.
How do you cook offal?
Cooking depends on the cut: tender organs may be grilled or fried, while tougher parts are often stewed, braised, or slow-cooked. Freshness is important, and kidneys in particular should be very fresh because they can taint quickly.
What does offal taste like?
Taste varies widely by organ. Some cuts are mild and soft, while others are rich, iron-like, or strongly flavoured; texture can range from tender to chewy depending on the cut and cooking method.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Offal
    Supports: General definition of offal as internal organs or discarded parts; alternative meanings and terminology.
  2. Encyclopaedia Britannica — https://www.britannica.com/topic/offal
    Supports: Definition, types of animal parts included, and nutritional notes.
  3. Merriam-Webster — https://www.merriam-webster.com/dictionary/offal
    Supports: Dictionary definition including butchered-animal viscera and waste/by-product senses.
  4. Colorado State University — https://source.colostate.edu/offal-organ-meat-facts-nutrition/
    Supports: Examples of organ meats and nutritional density.
  5. Food a Fact of Life — https://www.foodafactoflife.org.uk/media/2899/nose-to-tail-poster-p-316.pdf
    Supports: Examples of offal, etymology, and nutrition notes.
  6. BBC Food — https://www.bbc.co.uk/food/offal
    Supports: Culinary uses, freshness guidance, and traditional offal dishes.
  7. Cambridge Dictionary — https://dictionary.cambridge.org/dictionary/english/offal
    Supports: Definition as organs eaten as food.