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Offal. 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]
The process of dressing includes the removal of heart, liver and lungs as well as disembowelment by an abdominal cut. [3] Disembowelment is typically accompanied by bung dropping or bunging . [ 4 ] Bung dropping is the circumcision of the rectum from the carcass and is the first step of the gutting. [ 4 ]
Liver regeneration. Liver regeneration is the process by which the liver is able to replace damaged or lost liver tissue. The liver is the only visceral organ with the capacity to regenerate. [1][2] The liver can regenerate after partial hepatectomy or injury due to hepatotoxic agents such as certain medications, toxins, or chemicals. [3]
Tanning (leather) Tanning, or hide tanning, is the process of treating skins and hides of animals to produce leather. A tannery is the place where the skins are processed. Historically, vegetable based tanning used tannin, an acidic chemical compound derived from the bark of certain trees, in the production of leather.
The liver is a dark reddish brown, wedge-shaped organ with two lobes of unequal size and shape. A human liver normally weighs approximately 1.5 kilograms (3.3 pounds) [11] and has a width of about 15 centimetres (6 inches). [12]
Oct. 27—DULUTH — Here's the News Tribune's annual list of venison processors provided as a service to hunters. Note that some possessors do the entire skinning and butchering work, while some ...
A selection of uncooked red meat, pork and poultry, including beef, chicken, bacon and pork chops. Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and ...
Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. [1] Examples of such dishes are Swiss atriau, [2 ...