← Meat H41-06 · Module 6 of 7 · Pages: 18 · Worksheets: 5

Offal and other cuts

Inspecting the organs after slaughter, liver, heart, kidneys, lungs, tongue, tripe, head and trotters, blood and bones, with short keeping times, a safe method and a recipe for brawn

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Whole series: Meat, €39

Offal and other cuts

In short

  • The organs of each animal are inspected before eating: cysts, abscesses, white spots, worms in the liver, a yellow colour. When in doubt, call the vet.
  • Organs of sheep, goats and cattle with cysts never go to a dog: that's how hydatid disease spreads.
  • Offal is chilled below 3 °C (37 °F) the same day and eaten within 1–2 days or frozen straight away.
  • Pig liver is eaten only fully cooked, with no pink in the middle (hepatitis E).
  • The brain and spinal cord of older cattle, and of sheep and goats over a year old, aren't eaten (BSE and TSE rules).
  • The head and trotters of one pig give roughly 4–6 kg of brawn.

What's inside

Chapters

  1. What's left after slaughter
  2. Inspecting the organs: what's normal
  3. The cold chain for offal
  4. Liver, heart and kidneys
  5. Lungs, spleen and tongue
  6. Stomach and intestines
  7. Head, trotters and tail: brawn
  8. Blood
  9. Bones, skin and brain
  10. What doesn't go into the kitchen
  11. Most common mistakes
  12. Printable checklist

Worksheets

  • Offal calendar
  • Offal and brawn calculator
  • Organ inspection record
  • Plan for the first week
  • Labels for offal

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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