Which poultry organs are considered edible offal?

In the context of poultry processing, edible offal refers to specific internal organs that are separated from the carcass and processed independently for consumption. According to industry standards, the heart, stomach, and liver are classified as edible offal.1

During the evisceration process, these organs are carefully removed from the viscera and distinguished from inedible parts, which are discarded under strict inspection protocols to ensure food safety. When preparing the stomach, the organ is typically cut open so that the inner yellow lining and its contents can be removed before further processing. Other organs, such as the lungs and kidneys, are removed separately from the edible offal using vacuum equipment.1