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Tongues, brains, sweetbread, marrow and caul are usually soaked in water to extract excess blood.

While liver and other offal products will become dry or be toughened by overcooking, care must
always be taken to ensure that offal contained in any dishes is fully cooked; that is, cooked through.

Storage
Fresh, unfrozen offal should be stored in a cold room at 1 - 3°C, 85% humidity for 3 days.
If offal is packaged, for example lambs brains, which are normally vacuum packed – the packaging
should be left intact until the product is required. If unpacked, offal should be stored on clean, fully
wrapped trays (below any cooked meats or other products) for 3 days.
Product not used after this time should be wasted.

Frozen offal should be wrapped in airtight, non-permeable wrap - with air removed. It should be
defrosted in the cold room or refrigerator.

Freshness and quality must be checked prior to use.
Cheaper costs of meat - quality indicators

Many cheaper cuts of meat can be specially treated in ways that make them more useful and useable.
These processes include:
1. Pickling, salting and corning. Pickled, salted and corned meats are cured by adding salt, in
order to improve/ change meat flavour and to preserve it. Curing involves soaking or
injecting meat with brine. Meat which is soaked in brine absorbs the salt through osmosis so
that the salt permeates the muscle fibre. Brine injection is less time consuming.
A perforated needle is used to inject the brine into the muscle fibre so it penetrates rapidly.
Used for beef silverside, brisket, ox tongue, hams, pickled pork and pork sides prior to