Weasand
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Weasand (British English; also gullet) is the esophagus as offal. The esophagus of birds as offal is typically defined by and referred to as the crop, a large pouch connected to the esophagus prior to the digestive organs.
Description and preparation
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The meat of the weasand is the smooth muscular layer on the outside of the mucous membrane, running from the larynx to the stomach. Weasand is part of the traditional definition of 'pluck' along with the heart, liver, lungs as food and trachea, referring to how the group of offal organs is 'plucked' from the carcass after severing the diaphragm.
The scraped and cleaned submucosa of lamb and beef weasands can be used as sausage casings. Beef weasand casings are typically 0.6 metres (2 ft) long.
List of dishes
- Burmese pork offal skewers include pork weasand.
- In Japanese horumonyaki (a variety of yakiniku), beef and pork weasand (nekutai lit. 'necktie' (gairaigo), nodosuji, shikin) is an uncommon cut cooked rare. The trachea (fuegarami, urute) is cooked and eaten separately, typically tenderized by scoring.[paragraph citation needed]
- In Filipino street food cuisine, chicken crops (Tagalog: botsi, buchi, butchi, butse) are fried as chicharons (Tagalog: butcheron), eaten both as a street food and given as gifts as a pasalubong. Crops are also served skewered and grilled by food stalls as Filipino barbecue.
- In Japanese yakitori, chicken esophagus (Japanese: さえずり, romanized: saezuri) is grilled on skewers (kushiyaki). The esophagus included with the thymus of the chicken neck (sweetbread) is also a distinct cut, called otafuku.[paragraph citation needed]
- In Mexican cuisine, pork weasand is grouped with hog maw and chitterlings as
buche
. Buche is stewed down and used as a taco and burrito filling.
See also
References
- ↑ Kenny, Tony; Desmond, Eoin; Ward, Patrick (February 1999). Up-grading of low value meats and by-products for use in consumer foods (Report). Teagasc. pp. 21–22.
- ↑ Warriss, P. D. (2000). "The Slaughter of Animals". Meat science: an introductory text (PDF). Wallingford, UK ; New York, NY: CABI Publishing. p. 83. ISBN 978-0-85199-424-6. Retrieved 4 June 2026.
- ↑ Swatland, Howard J. (1984). "Body Structure and Abattoir Technology | Digestive System". Structure and development of meat animals (PDF). Englewood Cliffs: Prentice-Hall. ISBN 978-0-13-854398-3. Retrieved 4 June 2026.
- ↑ "Story of a Yangon pork stick seller". Myanmore Magazine. February 15, 2018. Retrieved 2026-06-10.
- ↑ Casamayor, Lyka Amethyst H. (2019). "Chicken chicharon for Dabawenyos". SunStar. Retrieved 2026-06-10.
- ↑ Deutsch, Jonathan; Murakhver, Natalya (2012). They eat that? a cultural encyclopedia of weird and exotic food from around the world. Santa Barbara: ABC-CLIO. p. 120. ISBN 978-0-313-38058-7.
- ↑ O'Neil, Erica (September 8, 2010). "Pig Stomach: Tacos de Buche at La Salsita". Phoenix New Times. Retrieved 2026-06-10.
