variety meat

variety meat

n.1. See offal.2. Meat, such as sausage, that has been processed.

variety meat

n (Cookery) chiefly US processed meat, such as sausage, or offal

vari′ety meat`

n. edible meat other than the usual flesh, esp. organs, as tongue and liver. [1945–50]

Thesaurus

Noun

1.

variety meat - edible viscera of a butchered animalorgansgiblet, giblets - edible viscera of a fowlmeat - the flesh of animals (including fishes and birds and snails) used as foodoffal - viscera and trimmings of a butchered animal often considered inedible by humansheart - a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six"liver - liver of an animal used as meatsweetbread, sweetbreads - edible glands of an animalbrain - the brain of certain animals used as meatstomach sweetbread - edible pancreas of an animalneck sweetbread, throat sweetbread - edible thymus gland of an animaltongue - the tongue of certain animals used as meattripe - lining of the stomach of a ruminant (especially a bovine) used as foodchitlings, chitlins, chitterlings - small intestines of hogs prepared as foodhaslet - heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised