Eating Organs is Old News – Avoiding Them is New!

Organ meats have been part of human diets for thousands of years — and not by accident. Cultures around the world have long recognized the value of these nutrient-packed cuts, often reserving them for the most important members of the community.

Today, we’re seeing a long-overdue comeback. And it’s about time.

Why Did We Stop Eating Organ Meats?

Your grandparents probably remember eating liver and onions — or taking spoonfuls of cod liver oil when they were sick. But after World War II, something shifted. Organ meats gradually disappeared from American plates, replaced by neatly packaged cuts of steaks, chops, and burgers.

For the first time in history, we started treating meat like it was only about the muscle.

As a result, one of the most nutrient-rich food categories was pushed aside — and that was a mistake.

Good News: Organ Meats Are Making a Comeback

Thanks to a growing interest in ancestral eating, nutrient density, and whole-animal consumption, more people are rediscovering what traditional cultures never forgot: organ meats are incredibly nourishing.

They’re ounce-for-ounce more nutrient-dense than most foods you’ll find in the store — including vegetables, lean meats, and even superfoods like kale and blueberries.

And whether you’re a foodie, a health enthusiast, or just someone trying to get more nutrients without adding another dozen supplements, organ meats have a place in your kitchen (or capsule bottle).

A Look Back: How Cultures Around the World Ate Organs

The idea of eating only muscle meat is actually a very recent development. Across time and cultures, organ meats — also called offal — were highly prized.

We’re talking liver, heart, kidneys, spleen, brain, tripe, thymus, pancreas, tongue, gallbladder… the list goes on.

Here are just a few examples of how traditional people around the world incorporated organs into their diets:

Indigenous North Americans

In his book Nutrition and Physical Degeneration, Dr. Weston A. Price described how indigenous groups in the Canadian Rockies would save organ meats for themselves after a hunt — and feed the muscle meat to the dogs.

One story tells of a man going blind from vitamin A deficiency while crossing the Rockies. Native people helped him recover — by feeding him fish eyes, a rich source of retinol (the active form of vitamin A). Nature’s medicine at its best.

Tartars of Crimea

These traditional communities regularly consumed a wide range of offal — including lungs, kidneys, liver, brain, and tongue.

Australian Aboriginal People

They prized the liver and brain of wallabies, kangaroos, and even smaller animals and rodents.

Inuit of the Arctic

The Inuit knew the value of the whole animal — eating not just the meat, but also the skin, fat, and organs of both land and sea animals.

Organ Meats Around the World — Even Today

While organ meats may have faded from modern Western menus, they’re still cherished in many cultures:

• Costa Rica: Pork shanks are cooked with liver, kidney, ears, cheek, brain, and heart — often served with crispy pork belly (chicharrónes).
• Romania: Piftie, a traditional dish made from pig tails, feet, and ears, is served in a flavorful garlic-spiced bone gelatin.
• Eastern Europe: Kizdirma, a dish made from fresh lamb organs (heart, kidney, liver), remains a popular comfort food.

These foods weren’t chosen at random — they were chosen for their flavor, healing properties, and nutrient density, even before we had the science to back it up.

Traditional Wisdom Meets Modern Science

Despite having no labs or nutrition labels, these cultures intuitively understood something we’re now proving in research: organ meats are some of the most nourishing foods available.

Modern studies show that organs like liver, heart, kidney, and spleen outperform nearly every other food in nutrient content — especially when you factor in bioavailability (how much your body can actually absorb).

So if you’re looking to reconnect with ancestral wisdom, support your health, and get the most bang-for-your-bite, organ meats are one of the smartest additions you can make to your diet.

Not Ready to Cook Organs? No Problem.

If the idea of cooking liver or sautéing heart still feels like a big leap, don’t worry — high-quality organ supplements (especially from grass-fed animals) can give you the same benefits in a convenient, mess-free way.

Our Bovine Organ Powder contains Liver, Heart & Kidney, and can easily be mixed into meals or smoothies.  While our Bovine Liver Capsules are a great option for those seeking the nutrient benefits (B12, iron, Vitamin A) without making any changes to their diet...