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Organ Meat Fundamentals

Organ meats are sometimes referred to as ''offal''. They are the organs of animals that humans prepare and use as food. Organ meats traditionally were once a cherished and prized food in our diets. However nowadays, the longstanding tradition of eating organ meats has somewhat fallen by the wayside in many countries, with many young people not having ever eaten these parts of an animal. Yet, have you ever wondered what the most nutrient dense foods on the planet are? Well, they're organ meats of course! Organ meats are nature’s most concentrated source of virtually every important vitamin, mineral, amino acid, and fat. These nutrients make organ meats the ideal addition to modern diets of more conventional animal products. 

Liver, heart, and kidney may be the most valuable, but all are helpful for certain things. 


So go ahead, try out some organ meats 😉

X Nic

The Most Common Types of Organ Meat


Some of the most common types of organ meat include:


Liver is the detox organ and is deemed the nutritional powerhouse of organ meats due to its nutrient density.



Tongue is more of a muscle and tastes very tender as it’s quite fatty.



The heart is a very lean and tasty meat.



Kidneys have an earthy, gamey flavour.



Brain is prized in many cultures around the world as it’s a rich source of omega-3 fatty acids.



Despite a misleading name, sweetbreads are made from the thymus gland and pancreas.



Tripe is the lining of animal stomach. Most tripe is from cattle. It can have a very chewy texture.


Oxtail is the culinary name for the tail of an ox. It tastes so delicious that it even got named “the food of the gods".

Bone Broth

So technically not at organ meat, however I wanted to highlight Bone Broth (which is the process of simmering animal bones to create broth) due to its very beneficial properties. 

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