Variety meats is a category that includes brain, heart, kidney, liver, and various other meats. Because they are the most perishable parts of the animal, they were traditionally eaten first. And often, these meats were the centerpiece of some great feast.
Many variety meats are too high in fat and cholesterol for more than an occasional indulgence, although they are a good source of iron and, often, vitamin A and folic acid. However, some variety meats, such as calf ’s tongue and heart, may be unfairly neglected.
They are a good lowfat source of protein, vitamins, and minerals. They also can be very economical, yet they are scarce in your local market. You may need to order variety meats from a butcher or ethnic food store. The following is an overview of the main kinds of variety meats.
Brain
Brain is very soft and porous and is considered a delicacy in many parts of the world. Although eaten far less often in Western nations, beef, calf, pork, and lamb brains are available in many supermarkets. Calf brain usually is recommended most often for use in dishes because of its flavor and texture.
Brain should be a bright pinkish white, plump, firm, and absolutely fresh. Brain that is shriveled and dry should be avoided. It is perishable and should be used the day of purchase.
Preparation Tips
Brain should be washed well, then blanched. Although they differ in flavor and texture, brains and sweetbreads are used interchangeably in most recipes.
Serving Suggestions
Brain can be poached, fried, baked, or broiled, and is sometimes served as “beurre noir.” This is a sauce that has a clarified butter base that is heated until dark brown. Brain also can be combined with scrambled eggs for a Southern delicacy. One brain usually feeds two people. Brain also may be added to salads or stuffing or served in soups.
Heart
When the Indians of America hunted bison, the heart went to the warrior who brought home the beast because this organ was thought to contain the essence and therefore the power of the slain animal.
Because heart consists almost entirely of a hard-working muscle, it tends to be tough. In general, hearts from young animals are more tender. Your supermarket may stock veal, lamb, and pork hearts, but beef heart is more commonly available.
The heart is an excellent source of protein, iron, zinc, riboflavin, folic acid, and vitamin B12 and a good source of niacin. It has more cholesterol than regular types of meat. However, it has less cholesterol than kidney, liver, or brain.
When purchasing this organ, choose a product that appears fresh, and avoid those that have begun to turn gray. Lamb and beef hearts should be reddish brown. Pig and chicken hearts should be bright red, and calf heart should be light red.
Preparation Tips
Trim fat from the heart and remove veins and membranes. Rinse and clean the heart thoroughly. The heart can be cooked and served whole or sliced. Cooking times vary depending on the method used.
Sliced heart is fried for 5 to 7 minutes. When braising this meat, hearts of young animals should be cooked 2 to 3 hours. Larger hearts may need to be braised for 4 to 6 hours.
Serving Suggestions
Hearts make excellent additions to stews and casseroles. Small hearts, such as those from young lambs and pigs, are often stuffed and sautéed. They also can be roasted. Typically, small hearts are served one per person.
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