safest when refrigerated or frozen within two
hours of the end of cooking, and reheated
quickly to at least 150ºF/65ºC before serving a
second time. To be served cold, the meat
should be well cooked to begin with,
refrigerated quickly, and served within a day
or two, fresh out of the refrigerator. If in
doubt, it’s best to heat the meat thoroughly,
and compensate for the adverse effects on
taste and texture by shredding the meat and
moistening it with a flavorful liquid.
Offal, or Organ Meats
Animals have muscles because they nourish
themselves on other living things and must
move around to find them. And they have
innards — livers, kidneys, intestines, and
other organs — to break down these complex
foods and separate the useful building blocks
from waste materials, to distribute
nourishment throughout the body, and to