What the experts have to say about organ meat

Nourishing Traditions by Sally Fallon

“Almost all traditional cultures prize organ meats for their ability to build reserves of strength and vitality. Organ meats are extremely rich in vitamins A and D, as well as fatty acids and the whole gambit of macro and trace minerals.

Wild animals eat the organs of their kill, thus showing a wisdom superior to our own.

American cook books of a century ago contained plenty of recipes for organ meats, and any authentic cookbook for ethnic cuisine, French, Italian, Greek, Middle Eastern or English, will feature several recipes for liver, kidney, heart, sweetbreads, and brains. What a pity these delicious and nutritious foods have disappeared from our tables.

If you cannot get you family to eat organ meats when served as such, there are plenty of ways to add them to their foods without their knowledge. All ground meat dishes can be made with a combination of ground heart and ground muscle meat. Poached brains can be chopped up and added to any meat dish as can grated liver. A spoon full or two of grated liver added to brown rice as it cooks results in a flavorful casserole that is a complete meal. “

The Paleo Approach by Sarah Ballantyne on benefits of offal (organ meat):

Organs are the most nutrient-dense parts of the animal..organ meats are the most concentrated source of just about every nutrient, including the vitamins and minerals that are frequently lacking in those with autoimmune disease…heart is a concentrated source of Co Q 10 (heart contains approximately 200 times Co Q10 as muscle meat). Liver and kidneys are also loaded with Co Q 10 which is a potent antioxidant, promotes cardiovascular health and is even being investigated for cancer therapy…

Offal can supply an abundance of amino acids that aren’t found in muscle meats in sufficient quantities for optimal health…it is also a great source of collagen and elastin…organs are very high in glycine, which is a crucial amino acid for tissue repair, connective-tissue health, joint health, and digestive health…modern hunter-gatherers show a great preference for organ meat. Often the muscle is given to dogs or even discarded in times of plenty. Some of the healthiest hunter gatherer populations are those that eat predominately organ meat. Second eating organ meat is one of the most expedient ways to address micronutrient deficiencies, which go hand in hand with autoimmune disease.

The “Fortify” blend:

Unique blend of ground tenderloin, heart, liver, kidney. Available in one pound packages. 

A $29.99 value introductory price $15.99 per lb.

Butcher Shop
13770 S. Hwy 475
Summerfield, Fl  34491

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