Variety meats are prepared for sale in these two plants according to the following procedures. Head Heads are dehaired, normally with a dehairing machine or rosin, and washed with clean water. The jaws and cerebellum are removed. The tail and feet are dehaired, usually with a centrifugal byproduct cleaning machine or rosin, and washed with clean water. The stomach is cut open and undigested food is carefully removed to keep the stomach's outer surface clean.
Any excess fat is removed, and the stomach membrane is removed with water or a brush.
The pepsin lining is sometimes removed for medicinal purposes. Large Intestine Undigested food is removed and the intestine is washed with clean water. However, sanitary inspections and regulations are not strictly carried out in small slaughterhouses. As mentioned, most hearts, livers, lungs, and spleens are sold immediately after slaughter. Packaging Package sizes for frozen variety meats vary by plant.