I don't do cow organs since i am the only carnivore in the house, but I do consume lamb liver & kidney on a regular basis. They are much smaller and easier for me to deal with. I do kidney omelettes with pastured eggs or dice up the liver and crack a yolk on top.
I am one of those people who actually love to eat organ meat, including liver. Nowadays my primary protein sources are liver, eggs, wild caught fish, and chicken
@@chrissan2457 Cut heart into small chunks ,sear til brown add water , boil til tender , cool Meat in fridge, Cut meat into bite size slices or our liking , fry again til browned like sausage , Salt to taste !!! Enjoy!!!with Eggs in the morning
@@chrissan2457 Heart is extremely comparable to steak. You can throw the thing on the grill and eat it like you would a steak. I also slice it up into cubes and add it to my ground beef. then i'll add an 1oz of liver, and 2 whole eggs to that. Topped with unflavored powdered collagen and mix well! super good
I made a beef heart phillipino style receipe in my Instant Pot. I cut off the valve connections and sliced heart into sections. It was the best beef heart recipe I've ever tasted and will make it again.
Pretty interesting video. I can always tell when someone is a high quality meat eater compared to a vegan or vegetarian. Their skin is ALWAYS more smooth and healthy looking. As well as their hair. Vegans always seem like they have brittle and dried out hair.
Definitely required for a Vegan diet! Seriously, love the fact that there are so many useful nutrients available in a highly bioavailable form. Liver is not bad fried with mushrooms, bacon, onions and a small (or better large) dollop of butter. Tastes lovely. Eat it regularly, especially before donating blood.
@@NostalgiNorden Honestly if you're not vegan for religious or ethnical reasons, it might not be bad to "cheat" on it for a really potent meat that nutritionally makes up for all the other meat you're not eating.
Consider that it isn't an iron deficiency but rather an iron metabolizing issue...which would require more copper rather than consuming more iron. You have to wonder how so many are deficient in iron when it's the most abundant mineral on the planet and nearly every food we've eaten since childhood is fortified with it. It's much more likely to be a copper issue (the gatekeeper of iron levels).
Im in great shape and ive only ever eatin liver as far as organ meat. And very little i might add. Im 44 and i only recently began eating chicken liver with my steak and eggs. Steak n eggs is my go to meal. I like to lift weights and i feel great after eating steak n eggs. Very Satisfied.
I had kidney for breakfast today😂😂😂😂. But hell, it was a lot more than 100g😂. I cooked about 600g and I almost eat it all. A lot evaporated as water. Good to know it has so much iron. I eat organs only once or twice a week mostly liver. Thanks for this useful information.
I'll just say that if you don't like beef hearts, you can try lamb hearts. With the right spices and sides(especially multigrain), you'll have almost the entire spectrum of essential and nonessential nutrients. I recommend a lamb heart and vegetable sauté with a a side of multigrain like a brown rice/quinoa mix . Ridiculous as it sounds it tastes great, especially with freshly ground cumin and a little bit of butter over the grains... All I can say though is thank you for the info. New sub here :)
I bought 2 frozen packs of beef heart at $5.50 each at $2.99 a pound for those days I run out of ground beef sirloin steaks and bacon, I cook them low and slow on the propane grill. less iron taste than liver, I don't dwell on all the statistics but I feel great more often than on a standard American Diet.
Getting ready for heart surgery and after, I consume beef liver or kidney with onions, boiled heart or tongue, or fried chicken hearts and gizzards averaging a pound a day. I'm still difficient and anemic. I love shellfish primarily clams. I feel really good after eating clams.
The trick to cooking liver, IMO, is to not over-cook it! Depending on thickness, about 1.5 min on each side should leave it nicely pink inside and not like leather, like my mom used to cook it. The only way I could down it was smothered in ketchup. Come to think of it, I put ketchup on ALL the meat my mom destroyed. 🤪 Fortunately, she cooked it with bacon and onions. Use bacon or tallow to cook it. Or do as some do, grate off a piece of frozen raw liver and let it slide down!
Beef heart, kidney and especially liver are supreme foods to eat. Nobody can tell me otherwise quite frankly, because my body responds immensely well to those foods. I find my sex drive is cranked when I eat liver raw (lol I cut it into small chunks and then shoot it down like alcohol with a water in a shot glass) and it also acts as a neat pre-workout LOL
I eat an ounce of raw beef liver every single day with my carnivore diet. I take it from the freezer and slice it into 1 ounce rectangles then I let one thaw on the counter, and once thawed I clean it with water first and swallow it whole. So easy and you don’t taste it at all 👌🙌
All the organs have unique benefits beyond essential macro and micronutrients. Each organ has unique peptides, enzymes, cofactors and compounds which affect our physiology even if we don't need them to live or our bodies make them.
Beef Heart Recipe Cut Heart into Chunks, Sear in Chunks til Browned, Boil Chunks til Soft prob 7-8 hrs, Cool Meat in Fridge, Cut Meat again to bite sized Slices , Refry meat in about 1 Tspn of oil , Salt to Taste !! Enjoy with Eggs in the Morning!!!
You can mince organ meats and cook them into ground meats in levels that you cannot taste. Here is a trick I use from another similar channel to eat liver RAW (most vitamins): Cut it into 1 oz portions and lay them, separated, on parchment paper on something that will fit into your freezer. When they are completely frozen, you can put them all into the same container, like snapware or a zip baggie and they won't stick together. Take out three or four at a time, let them thaw, and store them in the refrigerator. Each day (or EOD) swallow a 1-oz piece with water like it was an oyster. If you think it's too big, cut it in half first.
Or just soak in buttermilk for an hour to an hour and hal. Gets rid of the gamey flavor. I LOVE that game flavor from ALL the animals I harvest. But yeah that milk said will do you right. Have a good one!
Organ meats just are not in my wheelhouse to eat.....it has taken all my willpower to go Carnivore after being raised vegetarian and practicing vegetarianism and veganism for 66 years. Those diets were not working for me health wise but this is not something I can even think about embracing at this time.
iron is easily removed from the body when you are WORKING OUT. look up the study! most athletes are IRON DEFICIENT because they forget to supplement it into their diet!
It's not the liver that heals the allergies, it's the fact that when you do carnivore you are refraining from eating toxic plant foods. No one is allergic to meat!
I’m a huge fan of grass fed beef liver, especially if I feel a little sniffly from too many carbs. I like to eat it raw and chopped up, and I can really feel the difference in my body the next day.
So I am giving the 3 most popular organ meats a serious go in my diet and sigh.. I believe in the health benefits but I just slaved over a steak and kidney pie.. wanting so much to love it and I just didn’t..🤷♀️ So.. I enjoy chicken liver pâté, beef liver I am just chopping up, freezing and tossing back with water.. And I tried heart meatballs which were pretty good but .. it looks like kidney will be going down the same way beef liver is.. chopped, frozen and tossed back with some water 🙂
I love all of these! The texture the flavor and all the benefits plus I get all my macros for a bargain. Since these are proteins people don’t buy regularly- the cost is effective!!
yes indeed. Just started carnivore 2 weeks ago and have been eating liver every day. Only about 2-3 oz. I just sprinkle some salt, pepper and garlic powder on it and melt some butter over it and it's fine by me. I have some kidney that i bought but haven't tried yet. Even if the kidney tastes a little better i will stick with liver since i still like it in small amounts and it's so much more healthy.
The secret to good tasting liver dishes is making a tasty sauce or gravy that masks the iron taste. One reason why we eat onions with liver is to have a strong counter flavour. I think I mentioned I cook Rose Veal Liver in ghee. With good seasoning the ghee makes a sort of rich sauce for the liver. It really is delicious. And addictive. P.S DON'T FORGET TO REST THE LIVER BEFORE EATING.
Organs I luv them!! I crave liver on a daily basis. I remember as a child I used to read adventure stories and loved tales of the Eskimos. When hunting if they killed a seal the first thing they did was to eat the heart raw! Makes sense. The body parts with the richest blood supply will undoubtedly be the most nutritious. I'm in the camp of the "eat the whole animal" brigade. Tripe! Yum. Bring it on.
I lived in Rio for many years. I had a friend that was in the Mafia that was basically hiding out there but that's another story. I remember him saying to me that these smokin' hot brazilian girls eat half a cow a day and they don't get fat. There you go.
I really appreciate the information on this video. My favorite way to get liver in Is making a liver jerky And I just literally eat a piece while I'm making my supper Every day And you will find that it's not very much If you do it everyday. Also I would really appreciate a mention of my Channel I'm sure you know how hard it is to get good Information out there. Thank you for All of the wonderful videos.
Should you eat it raw? How does the nutrient profile change based on cooking? I know cooking long denatures stuff like creatine and taurine for example. I don’t know about the vitamins and minerals though. Also great vid!
I have for Kate here BUT there are these other people that claim they are experts/scientists and they are just cluess wannabies. My personal rule Too much of anything ain't good ya! So I really like an omnivore type diet with a high protien-low carb levels and that works for me. I can stay on that. BUT the all or nothing type diets are just too far 1 way or the other. OH! also I try to avoid all white sugars and syrups BUT I give myself 1 big no-no dessert a month and this also helps me behave on my life-style diet. Im 63 and was raised on sugar so yeah I miss some of it but instead of telling myself NO YOU CAN'T EAT THAT ANYMORE! I just say not now wait until your free dessert day and eat 1 normal serving not the whole batch. Maybe that will help some of you.
Too high iron levels from food will only occur in people who have the HFE gene for hemochromotosis. Those individuals will need to be treated by donating blood. They will save many other livesby being frequent blood donor. In regular physiology the iron receptors will down regulate when the body senses it has sufficient iron levels.
I have seen one testimonial that a carnivore diet corrected a lifelong case of hemochromatosis. Probably due to improved hormonal function. I also suspect that iron supplements and plant forms are toxic to humans (I took them for many years with no improvement).
Beef heart is muscle. It is a combination of striated and smooth muscle tissue. In the desert I saw a creature, naked, bestial, who, squatting upon the ground, held in his hand his own heart, and ate of it. “Is it good, friend?,” I asked. “It is bitter-bitter,” he answered; “But I like it “Because it is bitter, “And because it is, my heart.”
I personally believe we don't NEED meat to live, some people can evolve to be breatharians, living off the sun and breath. However I enjoy certain meats, and I'd say we aren't suppose to be monocarnivores either.
I just bought Beef and Lamb hearts and kidneys. Also got some Chicken liver. A local farm that specializes in grass-fed and finished beef and pasture raised lamb and chickens sold them. I ate some lamb kidneys and they were pretty good.
Can i take liver supplemts everyday? And how many should i take because on the bottle it says 6 supplements but I heard lots of people said its toxic if i take everyday? Im confused. If you can explain please.
If liver has almost everything why is "nose-to-tail" diet promoted by carnivores? If I want to eat those organs daily for wellbeing how much of each should I have?
at 30 years old you can eat what evee, its when you hit 50 and there is a big health problem,you may try targeting an organ ...you have to do your own experiments because reading studies isnt knowledgev but a pointer.
I mainly do carnivore but the three veggies I add are onions, garlic, and cauliflower all light colored veggies for liver mince garlic, minced onions, heavy pepper, lil water, salt, ACV, mix, that's your beef, liver, heart sauce if you can't take it. i just scale out 2oz put a couple tbsps over it and chow down quickly LOL
For your amusement, I just bought half a Welsh lamb. (OK, not quite on topic). Apart from the obvious, I received 1 kidney! (For some reason, no other organ meats). There are few recipes for a single kidney! I may just toss it in my air fryer while cooking something else.
Ohhh darling, I know and feel your pain about the taste, I was heating the taste of beef liver until I tried it almost raw. Give only 2 minutes in a fry pan each side and tell me about it later
Anyother thing about heart is that it has a lot of coenzyme Q10, which is essential for energy and brain, and it is rare in foods, I believe heart is the best source of Q10.
interesting. ive seen brain in the supermarket but it just looks fkin weird. what else sources of coq10 is there? im not sure if im even getting any in my diet
@@OGAesthetics Fatty fish (sardines, salmon, trout) and beef liver also. If you are not a fan of these, you can always go for the Q10 supplement. I'm taking dissecated organs now as supplements, they sell it in capsules.
Heart is basically just rubbery muscle-dont mind the flavor, cant stand the texture. I wonder how it would taste after a prolonged sous vide preparation...
Very thorough and helpful. Please can you advise which nutrition data site you use for your stats though, only the ones I have visited seem a lot different with respect to certain nutrients. Thanks a lot.
Hi kate Awesome video.Been taking liver tabs and capsules for many years for the plethora of nutrients.you probably know these tabs are bovine grass fed freeze dried from Argentina mostly. Do you feel they are as good or less better than fresh liver?
I've still to take the dive! Eek! I'm becoming more and more convinced the more i see about it, that organ meats are a game changer. By any chance, could you provide the link you're showing the macro/micronutrients from? Looks like a German site? I'd like to plug the values into Cronometer and see the gaps in my values being filled. I think that will push me to finally eat organ meats! :) Oh and thanks again!
Most -expletive who don’t like liver steak is because they overcook the steak. Just salt and a little black pepper, fry it in por fat or butter, but keep flipping it in order to avoid overcooking. It will be tender and delicious.
I give my dog 28g of beer liver a few times a week and wouldn’t eat any more than 28g myself. I wouldn’t eat heart or kidney any more than once a week either.
I think I'm going to have to resort to the Grasslands supplements LOL Liver is just way too hard for me, that gag reflex is out of my control, even kidney takes work
