Steak and Kidney pie – one of the ‘school dinner’ classics now on so many fine dining menus
Offal – not a thing of the past
In the latter part of the 20th century, offal sales significantly diminished in the UK. However, today’s chefs are staging a comeback for the more celebrated members of the offal category, especially liver and kidneys, but also sweetbreads, tripe and testes. Although not to everyone’s taste, there is a growing consumer awareness of the importance of good nutrition, and offal provides a very strong source of iron, vitamins A, D and C. Preparation styles offer great flexibility, including grilling, frying, casseroling and braising, making offal a versatile addition to your menu. Talk to your butcher about the variety of offal he can supply, and remember that Scotch Beef and Scotch Lamb offal carries the same assured status as other Scotch red meats.
Edible Offal
By law, the parts of cattle and sheep most likely to carry BSE must be removed. These parts are known as Specified Risk Material (SRM) and include brain and spinal cord.
However, the following offal has been deemed edible and gives a wide range of flavours and menu opportunities – offal is also a fantastic way of offering high gross profit dishes!
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Lamb |
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Heart |
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Lung |
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Pancreas (sweetbread) |
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Kidney |
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Liver |
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Tongue |
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Beef |
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Kidney |
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Liver |
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Lungs |
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Heart |
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Pancreas (sweetbread) |
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Calves' sweetbreads |
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Ox and calves' tongue |
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Tripe |
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Source: Meat and Livestock Commission; FSA
Meat curing, drying meat and smoking
- Drying is an early form of preservation. Products are usually immersed in salt for a number of weeks or days depending on the size and shape. The product is then hung in an atmosphere, which allows the meat to dry, and inhibits bacterial growth. Drying meat takes away the moisture necessary for microbial growth and so renders the product edible. Depending on what and how much is being dried the maturation of the dry cured meats can differ.
- Smoking is thought to have come about by hanging some meat for drying over hot fires for a speedier process. The resulting “smoked” effect was probably an accident. The process is similar to drying but the smoke can now be added to the product by either hot or cold smoking or by immersion into so called “liquid” smokes. Some chemicals from the wood-smoke have antibacterial abilities, notably formaldehyde (methanol).
Cured, dried and smoked meats offer further opportunities for variety and interest on your menus. Once again, discuss the possibilities with your butcher.