Beef organ meats were once a prized and desired food source. In modern times, the tradition of consuming beef organ meats has slightly fallen out of favour. In fact, many people have never consumed these beef organs and may find the idea of doing so quite unsettling. However, organ meats are indeed quite nutritious.

What are Organ Meats?

Organ meats, at times referred to as “offal”, are the organs of animals that you can prepare and consume as food items. The most commonly consumed organs come from cows, pigs, goats, lambs, chickens, and ducks.

Nowadays, most animals are born and raised for their muscle tissues. Organ meats are frequently overlooked, with most meat typically consumed as drumsticks or steaks. But organ meats, especially beef organ meats, can be a potent addition to your diet. They’re filled with nutrients, such as folate and vitamin B12, and they’re also a proper source of protein and iron.

The Different Types of Consumable Beef Organs

The most conventional types of beef organs include:

• Liver: Liver is the detox organ. It is also the nutritional powerhouse of beef organ meats.
• Tongue: Tongue is actually more of a muscle. It’s a tender cut of meat due to its high fat content.
• Brain: Beef brain is considered a delicacy in many cultures, and is a great source of omega-3 fatty acids.
• Heart:The role of the heart is to pump blood around the body. It may not look edible, but it is actually tasteful and doesn’t have any superfluous fat.
• Kidneys: Like human beings, cows also have two kidneys. Their role is to filter toxins and waste out of the blood.

Beef Organ Meats are Highly Nutritious

The nutrition outline of beef organ meat varies slightly, depending on the organ type. But most beef organs are exceptionally nutritious. In fact, most are more nutrient-packed than muscle meat.

Beef organ meats are specifically rich in B vitamins, such as folate and vitamin B12. They are also rich in minerals, including magnesium, zinc, iron and selenium, and significant fat-soluble vitamins like vitamin A, D, E and K.

What’s more, Beef organ meats are an amazing source of protein. Beef protein provides all nine essential amino acids that your body needs to function practically.

A 3.5 ounce (100 grams) section of cooked beef liver can provide you:

• Calories: 175
• Protein: 28 grams
• Copper: 730% of the RDI (Reference Daily Intake)
• Vitamin A: 520% of the RDI
• Vitamin B6: 50% of the RDI
• Vitamin B12: 1385% of the RDI
• Iron: 34% of the RDI
• Niacin: 85% of the RDI
• Riboflavin: 200% of the RDI
• Selenium: 46% of the RDI
• Zinc: 34% of the RDI

Benefits of Adding Beef Organ Meats to Your Diet

Excellent Source of Iron

Beef organ meat contains heme iron, which is greatly bioavailable, so it will be better absorbed by your body than non-heme iron from plant foods.

Keeps You Fuller for Longer

Many researches have already proven that Beef organ meats can increase the feelings of fulfillment and reduce appetite. They may also promote weight loss by increasing your metabolic rate.

Your All-Day Clean Energy Source

Beef liver is a great source of energy since it contains a wide variety of Vitamins B like Thiamine (B1), Riboflavin (B2), Folate (B9), B12 etc.

Vitamin B helps convert food into chemical energy to fuel your cells and assist the burning of fats into chemical energy.

Favorable for Your Skin Health

Beef organs contain retinol which is the active form of vitamin A that supports in your skin nourishment. You can use the vitamin A from Beef organ meats to prevent acne, generally caused by chronic inflammation, hormonal imbalances, free radical exposure and poor gut heath. Vitamin A is fat-soluble and helps in preventing acne by:

• Reducing the size of the oil producing glands that obstruct pores,
• Helping in healing the acne scars faster,
• Protecting your skin from free radicals,
• Helping to lessen inflammation thus making your skin look nourished and pleasant.

Decreases Your Risk of Anemia

Beef organ meats are a potent source of iron among other diverse minerals. The beef liver assembles iron, vitamin B12 and folate to naturally conquer anemia and prevent fatigue, neurological disorders and irregular menstrual cycles.

High Copper and Glycine

In addition to your skin nourishment by Vitamin A, Beef organ meats also contain high amounts of glycine and copper, helping to maintain the collagen levels under your skin. Collagen helps to decrease your skin wrinkles by firming and plumping your underlying skin tissues.

Helps to Increase Your Bone Strength

Beef organ meats are rich in vitamin K2, which assists in your calcium balance. Calcium is suitable for your bone formation and strength, but when organized with vitamin K2, it is directed by K2 into your bones.

Developing a Taste for Beef Organs

Beef organ meats are becoming increasingly popular in fine-dining restaurants due to their strong and unique flavors.

Since it can take some time to expand a taste for Beef organ meats, it may be best to start off with the more mildly flavored organs like heart and tongue. You can also try grinding up beef liver and kidneys and combining them with pork mince in dishes such as Bolognese. Alternatively, add Beef organ meats to a slow-cooked stew with other meats such as lamb shank. This can help you slowly develop a taste for these stronger flavors.

The Takeaway

Beef organ meats are a potent source of many minerals and vitamins that can be difficult to obtain from other foods. If you enjoy eating meat, it could be worthwhile to substitute some muscle meat with organ meat. Not only will it provide you with some extra nutrition, but it’s also easy on the wallet and will favor the environment. Beef organ meats are a convenient and effective way to bring our ancient nutritional wisdom into our modern lives.