Curious About Organ Meat?

I remember the first time we processed meat chickens and decided to keep the livers. Let's just say those livers sat in our freezer for a long time.

But when we figured out how to use them, they became a nutritional staple in weekly meals. It's not just chicken livers, either. There's a whole spectrum of powerful nutrients in these less popular parts of the animal.

• Liver: Packed with vitamin A, B12, folate and iron - nature's true multivitamin
• Heart: Rich in CoQ10 and B vitamins that support cardiovascular health
• Kidney: Contains unique amino acids that support kidney function
• Bone marrow: Loaded with collagen and minerals for bone and joint health

This is why traditional cultures value every part of the animal. The perfect balance comes from eating different parts - muscle meats provide certain amino acids while organ meats offer complementary nutrients your body needs. You only need a few ounces weekly to get remarkable benefits.

If you're new to the snout-to-tail way of eating, here's your quickstart guide.

1. Make collagen-rich bone broth: Chicken feet make exceptional bone broth because they contain small bones, tendons, and cartilage that break down easily, releasing nutrients. Add chicken necks for extra flavor.
2. Blend and hide: Mix 1 part liver with 3 parts ground beef for burgers (you'll barely even notice it). Also hides well in chili or meat balls.
3. Try heart: Marinate and grill like steak - it's the mildest organ meat.
4. Save money: These less popular foods cost a lot less than premium cuts.

It's not always possible to find some of these items in the grocery store simply because they aren't popular. Beyond the valuable nutrients they contain, it reduces waste and honors the animal's life to utilize as much as possible.

Ready to start? Try one meal this week using a different part of the animal. Your body (and budget) will thank you!