Organ Meat

Organs, also known as offals, are the entrails and internal organs of an animal used as food.

Eating nose to tail is ancestral, and these traditions were built to live optimally and out of respect. If you’re going to take the life of an animal, use all of what it provides and reap the benefits.

Aside from nose to tail being a more responsible, sustainable and ethical way of living, it was and certainly still is necessary to enhance nutrition. To feel strong, energized and get through whatever the day swings at you. For hunter-gatherers, eating animals didn’t just mean the muscle cuts that the average population is used to. It included the skin, cartilage, bone marrow, tendons, fattier cuts, lard and of course, the organs. For Native Americans and other cultures in earlier days, organ meats were often the preferred choice because the nutrient density is so high. Especially now, crucial nutrients are not being consumed by most, leading to consequences in health. Vitamin B deficiencies are common and increase the risk of neurological, mood and cognitive disorders, while the lack of vitamin A can relate to issues with vision, immunity and anemia.

You get an abundance of B vitamins, iron, choline & the amino acid glycine from the organs, tissues & even broth made from the bones. The broth alone gives heaps of collagen, gelatin, glycine & minerals, while the animal's fats help us to absorb the fat-soluble vitamins A-D-E-K. Glycine alone is wonderful in supporting gut health, skin health, blood sugar, wound healing & detoxification pathways.

For complete nutrition, a variety in animal product consumption is best. The combinations work in tandem with each other to properly balance your intake of amino acids.

Synergy is the fact that all nutrients found in food of natural form rely on each other to function, and too, each element of an animal holds unique nutrients that work cooperatively to promote health and wellbeing. They fight against toxicities while boosting the bioavailability of each other. Combining the skin & cartilage of an animal, along with muscle meat, for example, would work wonderfully as they synergize closely. Meat was almost always consumed with its natural intramuscular fat, bones and attached skin. It was seasoned with a sauce composed of organ meats, crushed bones and gelatin.

When it comes to meat consumption today, people often reach for boneless, skinless and usually lean types of meat. There is nothing wrong with these foods and they do provide necessary nutrients, but when relying on just those, you pivot away from nourishment found in other segments of an animal.

Types of organ meats:

Heart Liver Tongue Cartilage & Skin Sweetbreads (thymus / pancreas) Kidney Spleen Intestine/Tripe Brain Marrow & blood

Quality is important! Do your best to source organic, grass fed and/or pastured. Unhealthy animal = unhealthy ‘nutrients'.

Eating the rainbow is important, but so is nose to tail in balancing out amino acids while obtaining rich levels of needed vitamins & minerals that have sadly been depleted in modern-day farming. So, in addition to typical meat cuts consumed, consider adding in other available components. Stay open-minded. This is how our ancestors ate, and again with reason. Organ meats are easily digestible, cheaper & more nutritious.

I am always available to discuss things further, and provide options for you to ease your way into eating organ meats!