| Variety Meats | Retail Cut Name |
Cookery Method
|
Specie
|
Primal
|
Name
|
Type
|
Cook
|
|
Variety Meats
|
|||||||
| Brains, Pork |
Dry/Moist
|
P
|
P
|
58
|
–
|
D/M
|
|
| Heart, Beef |
Dry/Moist
|
B
|
P
|
59
|
–
|
D/M
|
|
| Heart, Lamb |
Dry/Moist
|
L
|
P
|
59
|
–
|
D/M
|
|
| Heart, Pork |
Dry/Moist
|
P
|
P
|
59
|
–
|
D/M
|
|
| Kidney, Beef |
Dry/Moist
|
B
|
P
|
60
|
–
|
D/M
|
|
| Kidney, Lamb |
Dry/Moist
|
L
|
P
|
60
|
–
|
D/M
|
|
| Kidney, Pork |
Dry/Moist
|
P
|
P
|
60
|
–
|
D/M
|
|
| Liver, Beef |
Dry/Moist
|
B
|
P
|
61
|
–
|
D/M
|
|
| Liver, Lamb |
Dry/Moist
|
L
|
P
|
61
|
–
|
D/M
|
|
| Liver, Pork |
Dry/Moist
|
P
|
P
|
61
|
–
|
D/M
|
|
| Oxtail, Beef |
Moist
|
B
|
P
|
62
|
–
|
M
|
|
| Sweetbreads (Beef Thymus) |
Dry/Moist
|
B
|
P
|
63
|
–
|
D/M
|
|
| Tongue, Beef |
Dry/Moist
|
B
|
P
|
64
|
–
|
D/M
|
|
| Tongue, Lamb |
Dry/Moist
|
L
|
P
|
64
|
–
|
D/M
|
|
| Tongue, Pork |
Dry/Moist
|
P
|
P
|
64
|
–
|
D/M
|
|
| Tripe, Beef |
Moist
|
B
|
P
|
65
|
–
|
M
|
|
