Sep 12
26
Animal parts for food
We posted on our Facebook page:
What do you think of this chart for lesser known parts of animals for food and ways to cook them? Ever try any of these? Check out the blog article that goes with it, too http://
Some comments we received:
Comment #1: I grew up eating quite a few of these. Today, I use most to make dog food. So much better than store bought.
Comment #2: I’ve had pig brains and eggs. Not my favorite but it’s edible. Cow tongue can be used in place of a roast, and it’s actually FAR better.
Comment #3: Because of spongioform encephalytis (sp) it is no longer recommended to eat brains. This is a rare, debilitating, and fatal disease for which there is no treatment or cure. It presents itself, generally, in 3 forms: (1) hereditary, (2) sporadic, and (3) mad cow. The disease spread into the bovine population by cattle being feed processed food that contained sheep brains. Unless you’re eating free range animals, blood organs are also not recommended because they can store antibiotics and growth hormones given to commercially grown livestock.
Comment #4: Liver is very good, especially rabbit. Fried beef heart is chewy and I don’t know about the rest. Probably only if there’s nothing else to eat.
Comment #5: Had the brains & eggs, the sweetbreads, liver, pigs feet, tripe & fat not bad.
