variety meat [1]![click to hear](/images/speaker.jpg)
Edible parts of slaughter animals, apart from the meat.
marrow ![click to hear](/images/speaker.jpg)
Soft fatty tissue found in the centre of bones; it is served mainly with roast beef and cardons and can also be used to add flavor to soups.
sweetbreads ![click to hear](/images/speaker.jpg)
Designates the tender, delicately flavored thymus gland of calves, lambs and kids; veal sweetbreads are especially prized.
liver ![click to hear](/images/speaker.jpg)
People eat the liver of slaughter animals, poultry, game and some fish (cod); it has a high iron content.
heart ![click to hear](/images/speaker.jpg)
Cooked in ragouts and casseroles, it can also be sautéed, roasted, braised or simmered; veal, lamb and chicken heart are the most popular.