Carcass Terminology – Pluck

The carcass of lungs, trachea & heart is known as:

Correct Answer: Pluck

The collective term for the carcass of lungs, trachea, and heart is called Pluck.

Meat Terminology (By-products / Offals)

• Pluck: Lungs + Trachea + Heart
• Bung: Rectum (terminal end of large intestine)
• Giblet: Gizzard + Liver + Heart (mainly used in poultry context)
• Weasand: Oesophagus (food pipe)
• Skirt: Diaphragm (the muscular partition between thoracic and abdominal cavity)
• Paunch: Rumen/first stomach of ruminants

Memory Tip

Think of 'Pluck' as organs you 'pluck out' from the chest cavity — lungs, trachea, and heart are all thoracic organs.

Why Other Options Are Wrong

• Bung → Rectum, not lungs/trachea/heart.
• Giblet → Gizzard, Liver & Heart (poultry offals).
• Paunch → Rumen (stomach), not thoracic organs.