Offal Meats

The tradition of eating nose-to-tail is not a new one but has made a resurgence thanks to how affordable and tasty cooking with offal meat can be. Additionally, offal meat is nutrient-dense, and while you might react squeamishly to the thought—we highly encourage you to give offal meat a chance with suitable recipes to create shockingly fresh, new textures and flavors that make cooking and eating exciting again.

Experienced professional and home chefs can attest to the rich, robust flavors that offal meats hold and that they are far more nutritious than muscle meats. 

Offal, when first cooked by the inexperienced, can have a very intense mineral-like flavor, putting many people off from trying to cook with them. Experiments with herbs, spices, and marinades can help tenderize offal meat and instill it with exquisite flavors that help improve the flavor!

From mid-Atlantic scrapple to Cajun boudin sausages to Asian chicken feet or the centuries of historic Jamaican oxtail cuisine—offal has a world of flavor that deserves a chance. What sorts of recipes can help you love cooking with offal meat? We're so glad you asked! Here are just a few suggestions!

Oxtail stew. This Jamaican staple has recipes as varied in ingredients as there are regions and people. Typical Jamaican recipes season meat with pimento or allspice, thyme, and soy sauce; others add scotch bonnets for a kick.

American Soul Food Hog Maw stuffed with pork sausage, sweet Italian sausage, smoked sausage, potatoes, onions, celery, and parsley.

Flambeed chicken livers with bourbon smeared on grilled bread with a smoky-sweet pecan garnish.

Tripas à Moda do Porto, a traditional tripe stew and a signature dish of Porto, Portugal.

And, of course, we can't forget to mention the sometimes controversial but iconic Rocky Mountain oysters. At Wholey, we are passionate about exploring the world, cultures, and cuisines of the world through food and are proud and humbled to be a top source of the freshest, most delicious cuts of meat, seafood, and more since 1912!