Organ meat refers to the internal organs of animals that are consumed as food. Common types include the liver, heart, kidneys, and lungs. These meats are rich in nutrients, providing high levels of vitamins and minerals, such as vitamin A, iron, and B vitamins. Many cultures around the world incorporate organ meat into their traditional dishes. For example, foie gras is a delicacy made from the liver of a duck or goose, while haggis is a Scottish dish made from sheep's heart, liver, and lungs. Organ meats can be prepared in various ways, including grilling, frying, or stewing.