Animal organ meat, including the heart, liver, lungs, kidneys, pancreas, and abdominal organs, are known as offal. This broad term also incorporates the tail, feet, brain, tripe, and tongue. Many people choose not to eat these parts of the animal, but some countries use these extras in their most popular cultural dishes. Offal is the basis of Scotland’s haggis, France’s pâté, Mexico’s menudo, and the chitterlings of the UK and the southern United States. In addition to taste, the health benefits of offal make it a great addition to your diet.

1. Low in Fat and High in Protein

Protein is essential to cellular growth and repair. It forms the basis of our bodies’ bones, muscles, skin, and blood. Consuming lean protein is the best way to fortify our bodies to run efficiently. Many types of offal are very lean compared to the other parts of the animal, and they are rich in protein. One serving of kindey provides as much protein as a steak. Beef heart is equivalent to white meat chicken in calories and protein. Liver has 20 grams of protein per portion. Offal is low in fat and relatively low-cost, making it a great protein option.

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