Offal meat, also known as variety meats, pluck, or organ meats, refers to the internal organs of a butchered animal. The word offal does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude muscle and bone. Depending on the context, offal may refer only to those parts of an animal carcass discarded after butchering or skinning. Offal not used directly for human or animal consumption is often processed in a rendering plant, producing material that is used for fertilizer or fuel, or in some cases, it may be added to commercially produced pet food.

Offal meat is a common relish enjoyed by people of all cultures, and some offal dishes are considered gourmet food in international cuisine. Offal meat is highly nutritious, inexpensive, and contains more nutrients than muscle meat in most cases. Some of the most common types of offal meat include heart, liver, tongue, kidney, sweetbreads, intestines, and lungs, among others.

Although the term offal is used in the United Kingdom and Canada, in the United States, the terms variety meats or organ meats are used instead. In the United States, some regional cuisines make extensive use of certain organs of specific animals. The derisive term "mystery meat" is often used to describe offal which has been ground or otherwise processed.

In conclusion, offal meat refers to the internal organs of a butchered animal, and the list of organs included in offal meat varies with culture and region. Offal meat is highly nutritious, inexpensive, and contains more nutrients than muscle meat in most cases.