Whatever you call it – variety meats, organs or offal – the people who love to eat those cuts of beef, pork or other livestock that most butchers toss out say it’s awesome, not awful.
“There’s a percentage of the population that still wants the old-style cuts,” said Robert Goosen, owner of Cutting Edge Meat Market in Piedmont. “They grew up with it, and they love it.”
Nutrition fads and restaurant trends are starting to agree.
Liver and onions has long been on the menu at the Millstone restaurant in Rapid City, but other forms of offal – from beef tongue to chicken livers to pig feet to oxtail soup – are showing up in upscale restaurants and popular ethnic eateries owned by everyone from Mario Batali to Thomas Kellar. At the Denver restaurant Colt and Gray, there’s an entire Offal Menu.
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