Offal (pronounced “aw-ful”) refers to the internal organs and other edible parts of a cow that aren’t part of the standard muscle cuts like steaks or roasts.
In beef, offal includes:
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Liver — rich in nutrients, often fried or used in pâté.
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Heart — lean and flavorful, great grilled or stewed.
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Tongue — tender when slow-cooked, popular in tacos and deli meats.
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Oxtail — the tail, used for soups and stews with deep flavor.
In short, offal means “the parts of the animal other than the main cuts of meat” — but many cultures consider these to be delicacies because they’re flavorful, nutrient-dense, and part of using the whole animal responsibly.
