THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Offally good: Rare cuts get their chance

By Luke Pyenson
Globe Correspondent / February 6, 2008

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And now, a lesson in etymology. In the 12th and 13th centuries, and surely beyond, when a butcher finished cutting up an animal, the less attractive pieces of meat and organs were left to "fall off" the butcher's block. Thus, the term offal was born. (Full article: 691 words)

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