Offal, also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or even as delicacies. Certain offal dishes, including foie gras, pâté, and haggis, are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes sweetbread, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. Intestines are traditionally, and routinely, used as casing for sausages.