Offal (/ˈɒfəl, ˈɔːfəl/), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle.[citation needed] Offal may also refer to the by-products of milled grains, such as corn or wheat.
Some cultures strongly consider offal consumption to be taboo, while others use it as part of their everyday food or, in many instances, as delicacies. Certain offal dishes — including foie gras and pâté — are often regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitterlings, and Mexican menudo. On the other hand, intestines are traditionally used as casing for sausages.[citation needed]
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