In Asia, offal beef is a delicacy that is commonly consumed in dishes like hot pot and pho. This cultural difference can be attributed to the historical and economic factors that shaped food culture in these regions.
In Eastern cuisine, offal beef was a more affordable source of protein compared to other cuts of meat. Additionally, the use of all parts of the animal was seen as a way to honor the animal’s sacrifice and avoid waste.
Beef offals are also used to create traditional dishes and delicacies in other countries, such as sweetbreads in Iran, Latin America, Turkey, and France, chopped liver in Jewish culture, and Menudo in Mexico.
However, in areas of the world like Ireland, most offals are considered very low quality and are sold at a lower price than body fat.
