Beginners Guide to Eating Organ Meats…

Organ meats are some of the most nutrient-rich foods on the planet. Liver, heart, kidney, spleen, pancreas — they’re loaded with essential vitamins, minerals, and amino acids that can supercharge your health.

But let’s be real: for most people, eating organ meats isn’t second nature. The flavor, texture, and the idea of it can all take some getting used to. So how do you get the benefits without forcing down a plate of liver you’re not ready for?

Let’s break it down....

Start Where It’s Easiest

The easiest way to enjoy organ meats? Eat them! But don’t worry — you don’t have to dive straight into kidneys and spleen on day one.

Begin with Heart

Beef heart is actually a muscle meat, so the flavor and texture are familiar — more like a lean roast than something exotic. It’s mild, tender, and easy to cook. Chicken and turkey hearts are also great — toss them into stir-fries or soups for a nutrient boost.

Next Up: Liver

Liver is one of the most nutrient-dense foods out there, and luckily, it’s also the most widely available organ meat in grocery stores.

If you’re new to liver:

• Try it with onions — a classic combo for a reason.
• Soak it in milk overnight to mellow out the flavor.
• Sneak it into ground beef — mix it into meatballs, burgers, or meatloaf.
• Make paté or wrap it in bacon if you’re feeling creative.

Pro Tip: Try Raw Liver (Safely)

Some people prefer liver raw — chopped into small pieces, frozen for at least 2 weeks (to eliminate pathogens), then swallowed like capsules. Just half an ounce a day gives you all the nutrients of a full serving per week — without the taste.

Ready to Explore? Try These Next

Once you’ve warmed up to liver and heart, you might be curious about what else is out there. Here’s how to approach the other, slightly more adventurous options:

Pancreas (Sweetbreads)

Despite the name, sweetbreads aren’t sweet — but they are soft, mild, and delicious when cooked properly. They’re usually made from the pancreas or thymus. In many cultures, they’re a delicacy. In Mexico, for example, sweetbread tacos are super popular. Worth a try!

Kidneys

Kidneys have a stronger flavor, so they’re not usually the first step. But when prepared right, they can be tender and surprisingly enjoyable. A great way to start is with a recipe for veal kidneys — check out one from Chef Harold Moore of Bistro Pierre Lapin for a solid intro.

Spleen

Spleen needs a bit more preparation to make it palatable:

1.    Trim off the outer membrane

2.    Rinse well

3.    Simmer in water for 2–3 hours

4.    Chop into chunks and mix into dishes like chili, tacos, or meatballs

It blends well with ground meats and can be a good “background” nutrient-booster.

Don’t Want to Eat Organs? Supplements Are a Smart Alternative

Not everyone wants to cook (or chew) organ meats. That’s totally okay — you can still get all the benefits by taking a high-quality organ meat supplement.

Here’s what to look for:

-       Sourced from 100% grass-fed, grass-finished cattle

-       Free from antibiotics, hormones, GMOs, and artificial additives

-       No gluten, dairy, soy, or synthetic ingredients

-       A serving size that mimics a weekly intake of fresh organ meats

If you go this route, make sure the brand is transparent about sourcing and quality. You’re essentially taking nature’s multivitamin — you want it clean, potent, and responsibly made.

Final Thoughts

Whether you’re grilling heart, blending liver into your bolognese, or just popping a few organ capsules each morning — your body will thank you. These ancestral foods offer a powerful nutritional punch that’s hard to match.

The key is to start where you’re comfortable. You don’t need to be a nose-to-tail purist overnight. Just take one step, experiment, and find what works best for you.

We recommend our Bovine Liver Capsules or Bovine Organ Powder for beginners.  The former quickly showing you the benefits in energy and performance, and the latter giving you a an easy-mix addition to meals and smoothies…