Variety meats

Variety of Meat Definition and Cooking Tips

Last Updated on November 25, 2020 by Nazmin Sarker

Variety of meat

Variety meat is highly nutritious, are generally economical, and contain little or no fat or gristle, so there is little waste. However, they are highly perishable and should be cooked, or at least precooked, as soon as possible after purchase. Sweetbreads, brains, and tripe are especially perishable.

variety-meat

Liver:

Veal, calves’ and lamb liver are the most delicate; beef and pork liver has the strongest flavor; beef liver is the least tender. Before cooking, remove any membrane from the liver. Veal and lamb liver may be broiled, pan-broiled, or pan-fried. Pork and beef liver are best braised. Allow 1 pound for 4 servings.

Sweetbreads, a great delicacy, are tender and subtly flavored. They are the thymus gland of veal, calf or young beef. If not to be used immediately, they should be precooked. Sweetbreads should be soaked and peeled before cooking; then broiled, braised, or cooked in liquid. If cooked in water, the membrane may be removed after cooking.

The tongue may be purchased fresh, smoked, corned, or pickled, also canned. Less tender meat, it needs long, slow cooking in liquid. The smoked or pickled tongue may also need soaking for several hours before cooking. To prepared cooked tongue for serving, see recipes. One beef tongue makes 12 to 16 servings;

Brains:

Beef, veal, lamb, and pork kidneys are tender enough to be broiled. Beef kidneys are less tender, more strongly flavored, and should be braised or cooked in liquid. To cooked in water, the membrane may be removed after cooking. If they are not to be served immediately, they should be precooked; reheat in a sauce or pan-fry. Allow 1 pound for 4 servings.

Kidneys:

Veal, lamb, and pork kidneys are tender enough to be broiled. Beef kidneys are less tender, more strongly flavored, and should be braised or cooked in liquid. To prepare kidneys for cooking, remove membranes, and the hard white part. One beef kidney makes 4 to 6 servings;

The heart is firm-textured meat, with little waste. Less tender meat, it should be braised, cooked in liquid or ground, and used in recipes. To trim heart, see the electric meat mixer. One beef heart makes 10 to 12 servings; 1 pork or veal heart, 2 to 3 servings; lamb heart, 1 serving.

Trip:

Honeycomb is considered the best. Fresh tripe is sold partially cooked and requires about 1 ½ hour further cooking in salted water, tightly covered, to make it tender. Pickled tripe is sold thoroughly cooked and need only be soaked before use. Allow 1 pound for 4 servings.

See Also:

  1. Veal Roast Recipes Slow Cooker
  2. Easy Veal Stew Meat Recipes

Pan-fried Liver and Bacon

  • 1 8-ounce packing bacon slices
  • 1 pound calves’ liver sliced about ¼ inch thick
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 4 lemon wedges (optional)
  • chopped parsley for garnish
  • Begin 20 mins ahead
  • 4 servings
  • 433 cals per serving
  • Good source of iron, vitamin A, riboflavin, niacin

Instructions:

  • In 10-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; keep warm.
  • Trim any membrane from edges of liver slices. On waxed paper, coat liver with flour.
  • Over medium heat, in hot fat, cook liver 4 minutes, turning once, until crisp and brown on the outside, delicate pink inside.
  • Sprinkle with salt; squeeze over a little lemon juice. Place liver and bacon on warm platter; garnish with parsley.

Liver Jardinière

  • 2 pounds beef liver, sliced about ¼ inch thick
  • 3 tablespoons all-purpose flour
  • 1 8-ounce package bacon slices
  • 3 medium onions, thinly sliced
  • 3 large green peppers, thinly sliced
  • 1 ½ teaspoons salt
  • ¼ teaspoon pepper
  • 1 16-ounce can of tomatoes
  • Begin 1 ¼ hrs ahead
  • 8 servings
  • 350 cals per serving
  • Low in cholesterol
  • Good source of iron, vitamin A, riboflavin, niacin, vitamin C

Instuctions:

  • On waxed paper, lightly coat liver slices with flour. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; crumble; set aside. Pour off drippings and reserve.
  • Over medium heat, in ¼ cup bacon drippings, fry liver, a few pieces at a time, until lightly browned on both sides. Remove from pan.
  • Meanwhile, to skillet, add 2 or 3 tablespoons more bacon drippings, onions, next 3 ingredients, and brown lightly. Add juice from tomatoes (reserve tomatoes); place liver on top; cover; cook over low heat 25 minutes or until the liver is tender. During the last minutes, add tomatoes to heat through. To serve, sprinkle bacon on top.

Sweetbreads Meuniere

  • 1 pound veal sweetbreads hot water salt
  • lemon juice vinegar (optional)
  • ¼ teaspoon ground ginger (optional)
  • ½ cup butter or margarine
  • 1/3 cup dried bread crumbs chopped parsley for garnish
  • Begin 45 mins ahead
  • 4 servings
  • 384 cals per serving
  • Good source of iron, vitamin A

Instructions:

  • Wash sweetbreads. Precook: In a 3-quart saucepan, place sweetbreads with hot water to cover. For each 4 cups water, add 1 teaspoon lemon juice or vinegar. If you like, add ginner. Over high heat, heat to boiling. Reduce heat to low; cover tightly; simmer 20 minutes; drain. Place in cold water; remove the membrane. Cut out veins and connective tissue. Halve sweetbreads lengthwise.
  • Meanwhile, preheat broiler if manufacturer directs. In a 1-quart saucepan over low heat, melt butter. Place bread crumbs on waxed paper. Dip sweetbreads in butter, then in bread crumbs; reserve leftover butter. Place sweetbreads on a greased rack in broiling pan and broil 8 to10 minutes until lightly browned, turning once. Place on a warm platter.
  • Reheat butter; stir in 2 tablespoons lemon juice; pour over sweetbreads. Garnish with parsley.

“Boiled” Fresh Tongue

  • 1 3 ½ -pound fresh beef tongue
  • 1 ½ tablespoons salt
  • ½ teaspoon mustard seed
  • ½ teaspoon peppercorns
  • 5 whole cloves
  • 1 bay leaf hot water
  • Creamy Cucumber Sauce or Spicy Cranberry Sauce
  • Begin 3 ½ hrs ahead
  • 14 servings
  • 189 cals per serving
  • Good source of iron

Instructions:

  • In 8-quart Dutch check-in air fryer vs toaster oven high heat, heat to boiling first 7 ingredients and enough hot water to cover. Reduce heat to low; cover and simmer 3 hours or until meat is fork-tender.
  • Plunge tongue into cold water and remove skin, bones, and gristle as shown below. Serve hot or cold with sauce. To serve cold, cover and refrigerate in cooking liquid to cool (it will be juicier).

REMOVING SKIN, BONES AND GRISTLE FROM “BOILED” TONGUE

  • Slit skin on the underside from the thick end to tip; loosen skin all around thick end. Grasp skin at the thick end and pull it off.
  • With a sharp knife, carefully trim all bones and gristle from the thick end of the tongue. Cut tongue into thin slices.

Brains au Beurre Noir

  • 2 beef brains, halved (about 1 ½ pounds)
  • water
  • salt
  • lemon juice or white vinegar
  • 2 tablespoons all-purpose flour
  • 6 tablespoons butter or margarine
  • Begin 1 hr ahead
  • 4 servings
  • 437 cals per serving
  • Good source of iron, vitamin A

Instructions:

  • Wash brains. Precook: In 3-quart saucepan or Dutch oven, place brains with water to cover. For each 4 cups water, add 1 teaspoon salt and 1 tablespoon lemon juice or vinegar; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes; drain. Cover with cold water to cool quickly; drain. Carefully remove the membrane, being careful to keep brains in one piece. Pat dry with paper towels.
  • On waxed paper, coat brains with flour.
  • In 10-inch skillet over medium heat, in hot butter, cook brains until lightly browned on all sides, turning with pancake turner. Carefully place each brain on a French bread slice on a warm platter. Sprinkle with parsley; keep warm.
  • Into drippings in skillet, stir 1 tablespoon white vinegar and capers; pour over brains.

LAMB BRAINS: Use 4 lamb brains (about 1 pound ), instead of beef; do not halve.

Beef Heart Stew

  • 1 beef heart
  • 1 29-ounce3 can of tomatoes
  • 2 medium onions, chopped
  • 1 tablespoon salt
  • 1 teaspoon basil
  • ½ teaspoon thyme leaves
  • ¼ teaspoon pepper
  • 2 bay leaves
  • 1garlic clove, minced
  • 3 medium carrots, cut into ½ -inch pieces
  • 3 celery stalks, cut into ½ -inch pieces
  • Begin 3 ½ hrs ahead
  • 10 servings
  • 142 cals per serving
  • Good source of iron, riboflavin

Instructions:

  • With kitchen shears, split heart open; remove fat and white tubes; wash heart. With a sharp knife, cut meat into 1-inch chunks.
  • In a 5-quart Dutch oven over high heat, heat meat, tomatoes, onions, salt, basil, thyme, pepper, bay leaves, and garlic to boiling. Cover and bake at 350F. Oven 1 ½ hours.
  • Add carrots and celery pieces and bake 1hour.
  • Cutting open heart: Use kitchen shears to split heart open.
  • Removing fat and tubes: Cutaway all fat and white tubes, leaving only meat.

Sautéed Veal Kidneys

  • 2 veal kidneys
  • 3 tablespoons butter
  • ¼ pound mushrooms, sliced
  • 2 green onions, sliced
  • ½ cup chicken broth
  • 2 tablespoons Madeira
  • ¼ teaspoon salt
  • toast points
  • chopped parsley
  • Color index
  • Begin 50mins ahead
  • 6 servings
  • 211 cals per serving
  • Good source of iron, vitamin A, riboflavin, niacin

Instructions:

  • Cut kidneys into 1-inch chunks, removing the membrane and hard white parts.
  • In 10-inch skillet over medium-high heat, in hot butter, cook mushrooms and onions until tender, about 5 minutes. With a slotted spoon, remove from skillet; set aside. In drippings in skillet, cook kidneys until lightly browned, about 3minutes, stirring kidneys occasionally.
  • Add mushroom mixture, chicken broth, Madeira, and salt; heat to boiling. Reduce heat to low; cover and simmer 30minutes or until kidneys are fork-tender. Serve with toast points. Garnish mixture with chopped parsley.

Lamb Kidneys Madeira

  • 8 lamb kidneys
  • 2 tablespoons Madeira
  • 1 teaspoon drained green peppercorns
  • 1/3 cup butter or margarine, softened
  • ¼ cup minced onion
  • 3 tablespoons chopped parsley
  • 1 teaspoon
  • Worcestershire
  • ½ teaspoon dry mustard
  • ¼ teaspoon garlic salt toast points
  • Begin 1hr ahead
  • 4 servings
  • 258 cals per serving
  • Good source of iron, vitamin A, riboflavin, niacin

Instructions:

  • Remove membranes from kidneys. Firmly grasp the kidney. With a knife, begin splitting the kidney lengthwise, cutting about two-thirds of the way down into the kidney, exposing thin white veins; repeat on the other side of the white piece. Insert knife under each vein; cut vein lose. (Be careful not to cut kidney into pieces.) Discard white pieces and veins. Wash kidney.
  • Spread kidney open and place, cut side up, on the greased rack of broiling pan. Repeat with remaining kidneys. Sprinkle over Madeira.
  • Preheat broiler if manufacturer directs. In a small bowl with a pestle, crush peppercorns. Add butter and remaining ingredients expect toast points; mix well. Spoon mixture over kidneys.
  • Broil kidneys about 6 minutes for rare, 8 minutes for medium, and 10 minutes for well done. Serve with toast, spoon pan drippings over kidneys.
  • Splitting kidney: With a knife next to the white piece, split the kidney lengthwise.
  • Adding Madeira: Arrange kidneys on the greased rack and sprinkle over Madeira.

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