Animal parts we seldom think of Eating

Inexpensive cuts of meat.

Have some of you ever wondered about what parts of an animal are good to eat? I mean you look at recipes and you think, “I never heard of that part before”, so you run to the computer and start your search.  Well what about the old west days and pioneer days, they didn’t have our technology and they ate everything from the animals they hunted, raised or they would have starved.

In any emergency as my husband keeps telling me, almost every part of an animal killed for food is usable.  Today we buy most of our meats from the grocery stores and our choices are somewhat limited.  To buy the less used parts of domestic animals you need to go to an Asian or Mexican market.  An Asian woman, we know fed my husband some pickled pig jowls and ears, he said they were delicious.

I was looking through a cookbook from 1919 and found this chart on less used parts of the animal that are edible.

I hope that the above chart helps you to recognize what parts are good to eat and how to fix them.  Some of you may already know and some of you are going ugh, but if you’re hungry, you will eat them.

Preparedness mom

 

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One Response to Animal parts we seldom think of Eating

  1. KE4SKY says:

    When I was in Italy during April and May of this year, my hosts explained how difficult conditions were after WWII for the contadini or peasant population. Lo spiedo bresciano goes back centuries, and is a holiday dish of those who were too poor to be able to afford other meats, and were not allowed, by the ruling nobility, to hunt anything larger.

    Typically, small birds such as meadowlarks and starlings are caught in nets suspended on long poles along flyways between field or orchards and ponds at dusk. My host in Tuscany cooked up a batch, as traditional fare, although I understand that doing so now is “illegal.” The dozens of birds are skewered on wires, the heads pulled off and feed and wings clipped at the first joint. They are then scorched in the fire to burn off the feathers. When cool the charred feathers and skin are easily stripped off, and the little guys are lain in a covered crock with garlic, red wine, spices and olive oil to cover. They are then baked in a wood-fired oven for several hours, then pulled apart and added to pasta sauce. In some regions they just cook them until the bones are “al dente” internal organs and all!

    I ate these little guys over pasta and after a couple glasses of wine, with grappa afterwards, they are just fine and I would do it again. Much better than donkey, but that is another story! In bocca al lupo!

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