Organ meats have been called a multitude of names like viscera, entrails, tripe, paunch, offal and giblets. Despite the 18th-century monikers, they are the working internal organs, the guts, of the pig, chicken, cow, sheep or fish from which they derive. It might make you a bit queasy to consider them a food item, but rest assured dogs and cats consider them a delicacy...and with good reason.
These meats include such parts of the anatomy as the glandular stomach, small intestine, large intestine, heart, liver, lung, spleen, kidney, bladder, udder and others. They are fresh, chilled and frozen internal organs from animals and fish slaughtered under humane, sanitary and safe practices in our modern food processing facilities. Organ meats are sold as a combination described as "natural fall" or as individual parts.
