What are the 2 groups we categorize variety meats in?
- Glandular meats ( kidney, liver, brains, sweetbreads)
2. Muscle meats ( heart, tongue, tripe, oxtail)
What are variety meats?
Edible internal organs, glands and other parts of animal carcasses.
List 3 examples of glandular meats
- Kidney
- Liver
- Brains
List 3 examples of muscle variety meats
- Heart
- Tongue
- Tripe
What are 2 important attributes of Glandular meats?
- Don’t have bundles of muscle fibers and therefore naturally tender
- Much more perishable then muscle meats – need to be fresh to be of best quality
What are the 2 types of kidneys?
- Multi-lobed (beef, veal)
2. Single lobed (lamb, pork)
How long can you store kidneys for?
Store only 1 day
Define sweetbreads
The thymus gland of veal, young beef, lamb and pork
Which animal is considered the best quality source for sweetbreads?
Milk fed veal or young calves
What are the 4 Basic steps in preparing sweetbreads?
- Soaked in several changes of cold water for 24 hours to remove blood
- Blanche in salted acidulated water for 10 minutes to firm them
- Refresh and remove membrane and connective tissue
- Wrap in several layers of cheesecloth and press between 2 trays with weights 24 hours
What is the most prized animal source for liver?
Calves liver is most prized for its tenderness and delicate flavor
Describe foie gras
The fat and liver of specially fed varieties of geese and ducks – term translates to fat liver – liver of duck
What is the process of force-feeding ducks and geese called?
Gavage
Which province produces all of the foie gras in Canada?
Quebec
Why is grade A foie gras considered the best?
Because it has the fewest veins, when sliced minimal spotting. Higher resistance to melting when cooked. Used for everything ( pan frying, poaching & making terrines)
What is tripe?
Muscular lining of meat animals
What are 2 types of tripe available for purchase in food service?
- Blanket/smooth ( from 1st stomach, lowest quality)
2. Honeycomb ( from 2nd stomach, most widely used, highest in quality)
What is the best attribute a pig and calves feet?
Rich in gelatin/add richness & body when added to soups, stews & stock.
What are chitterlings/chitlins?
Intestines (pork & lamb most common/but also beef) commonly used as casings in sausage production.
What is caul fat?
Fatty membrane that covers a pigs stomach. (used to wrap terrines, force meats & stuffed meats to help hold the shape & not dry out during cooking)
What are lamb fries?
Lamb testicles
Fries = testicles
