variety meat [1]

Edible parts of slaughter animals, apart from the meat.

marrow

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

Designates the tender, delicately flavored thymus gland of calves, lambs and kids; veal sweetbreads are especially prized.

liver

People eat the liver of slaughter animals, poultry, game and some fish (cod); it has a high iron content.

heart

Cooked in ragouts and casseroles, it can also be sautéed, roasted, braised or simmered; veal, lamb and chicken heart are the most popular.