Beef offal refers to the internal organs and other parts of a cow that are not considered muscle meat. Common examples include the liver, heart, kidneys, and tripe. These parts are often used in various cuisines around the world and can be rich in nutrients, providing vitamins and minerals that are beneficial for health. In many cultures, beef offal is valued for its unique flavors and textures. Dishes made from offal can be found in traditional recipes, such as haggis in Scotland or tacos de lengua in Mexico. While not as popular as muscle cuts, offal is gaining attention for its culinary potential and sustainability.