0

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Is beef stock a fair substitute for organ meat?

Answered on August 19, 2014
Created May 13, 2011 at 3:46 PM

I've tried to like liver, but haven't yet developed a taste for it. Other organ meats make my stomach turn at the thought of eating them. But I do make beef stock and eat it almost every day. I use marrow bones, cow's feet (for gelatin), and meaty bones that have been browned in the oven, and simmer for 2-3 days.

Does this provide similar nutrients to eating organ meats?

I haven't been able to find a nutrition breakdown for bone broth, but I know this stuff - which sets up like jello - is much more nutrient-dense than the "beef broth" listed on Fitday.

77877f762c40637911396daa19b53094

(78467)

on January 28, 2012
at 05:27 PM

I dislike liver but I have also added liver to the mix for homemade burgers. It gave the burgers a slightly gamey taste, Quite nice and it made me feel a little more like an ancient hunter! ;)

77877f762c40637911396daa19b53094

(78467)

on January 28, 2012
at 05:25 PM

I dislike liver but I have also added liver to the mix for homemade burgers. It gave the burgers a slightly gamey taste which made me feel a little bit like a hunter! lol

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 27, 2012
at 10:44 PM

Actually, the liver doesn't necessarily store toxins, it excretes them (I think into the bile) and sends them on the way out of the body. Your recipe sounds great though.

E35e3d76547b18096a59c90029e7e107

(15613)

on May 13, 2011
at 07:05 PM

Krill oil has less n3 than fish oil, but according to some studies has better effects than fish oil (maybe due to the antioxidants in it). The only advantage of CLO over any other fish oil is the vitamin A.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 06:51 PM

I'm looking forward to trying this again with the cream. Thanks for the suggestions. : )

4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 13, 2011
at 06:45 PM

Sorry to be so vague but I'm not near computer to reference, quote or link. just rocking my little one and using my iPod :)

4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 13, 2011
at 06:41 PM

From what I've read, yes CLO has more. Can't name any specifics off hand, but if you go to Weston A. Price website and search for cod liver oil, you'll find quite a few good articles about CLO including nutrient breakdown.

Medium avatar

(5136)

on May 13, 2011
at 06:34 PM

i also tweaked their recipe by lining my pate terrine (form) with bacon instead of plastic wrap- oh yeah! here are some basic recipes http://www.whats4eats.com/appetizers/pate-de-campagne-recipe but the flour/bread should be skipped.

Medium avatar

(5136)

on May 13, 2011
at 06:30 PM

oh man, I would have cried too... i've had busy momentswhen i've screwed up food and it's always heartbreaking. particularly meat. The heavy cream is what gives pates that "difference" in texture and flavor that you probably prefer. It kind of lightens up the flavor of the liver... I would seek out a recipe that uses heavy cream (butter will not have the same effect) and try again. "charcuterie" by brian polcyn is a very good book with a couple of nice recipes and details on how-to. They usea little bread as a binder so obviously that must be skipped/replaced.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 06:17 PM

That does sound good! I didn't use cream, but rather a very large chunk of my precious Kerrygold. I think little tear might have leaked out when I tossed this...

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 05:12 PM

Andrea, does CLO have a different/better nutritional profile than the krill oil I take?

E35e3d76547b18096a59c90029e7e107

(15613)

on May 13, 2011
at 04:40 PM

What about chicken liver pate? I find it substantially more palatable than beef liver, since you can dilute the (already milder) flavour.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 04:19 PM

I like the idea of adding it into other foods - at least I'd be getting a bit of the nutrients. I tried making chicken liver pate, and the texture was disgusting. I've had pate that I've loved, but I don't know why some are better than others. Thanks!

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 04:17 PM

Thanks, David. I was hoping this wasn't the case. I'll keep trying beef liver - my tastes have evolved since eating this way, so I know there's hope. : )

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7 Answers

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2
E35e3d76547b18096a59c90029e7e107

(15613)

on May 13, 2011
at 04:13 PM

Unfortunately it's not even near close.

The broth will contain some of the micronutrients in the muscle meat that the broth was made from (a lot less than would be in the liver). The bones will give it some basic minerals: calcium, magnesium etc. but I would suspect not enormous quantities, since the bones are still relatively intact at the end of the process. (I eat the bones that I use to make stock, but they still definitely don't contain a wide array of micronutrients.) The gelatin has some nice properties, but is, at base, a protein, not a micronutrient or substantial container of micronutrients. The broth will contain some bone marrow, which is nice, but still mostly a source of fat, rather than micronutrients.

There might be a couple of other particular ingredients to broth that I'm missing out that account for its healthful properties, but even so it still definitely lacks most of the benefits of liver (or kidneys etc.).

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 04:17 PM

Thanks, David. I was hoping this wasn't the case. I'll keep trying beef liver - my tastes have evolved since eating this way, so I know there's hope. : )

E35e3d76547b18096a59c90029e7e107

(15613)

on May 13, 2011
at 04:40 PM

What about chicken liver pate? I find it substantially more palatable than beef liver, since you can dilute the (already milder) flavour.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on May 13, 2011
at 04:45 PM

Almost nothing can compare to nutritious offal. Try some lamb liver and kidney, they are milder in taste than beef. Fish roe is great too, and livers from larger fish.

1
8828d5922b47a0e2b82bde2232037746

(616)

on May 13, 2011
at 04:02 PM

This doesn't answer your question directly but it may help with incorporating organ meat into your diet. Last night I had the idea to cook up some chicken liver, dice it up, and add it to my ground turkey chili. I tried it and it was FANTASTIC! I can only imagine that it might be good mixed into hamburgers as well.

I haven't been able to nail down nutritional profile of beef broth so it's hard to answer your question. But I'm nearly certain marrow and liver are nutritionally different and can't replace one another in the diet.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 04:19 PM

I like the idea of adding it into other foods - at least I'd be getting a bit of the nutrients. I tried making chicken liver pate, and the texture was disgusting. I've had pate that I've loved, but I don't know why some are better than others. Thanks!

77877f762c40637911396daa19b53094

(78467)

on January 28, 2012
at 05:27 PM

I dislike liver but I have also added liver to the mix for homemade burgers. It gave the burgers a slightly gamey taste, Quite nice and it made me feel a little more like an ancient hunter! ;)

77877f762c40637911396daa19b53094

(78467)

on January 28, 2012
at 05:25 PM

I dislike liver but I have also added liver to the mix for homemade burgers. It gave the burgers a slightly gamey taste which made me feel a little bit like a hunter! lol

0
Daa280af3dffa7bf03fd72892e71d760

on January 27, 2012
at 10:37 PM

Who would eat Beef Liver???? Lamb or Chicken or maybe calf is yummy. Receipe from an Asian frien of mine: fry garlic and ginger, add the liver, cook for a few minutes until as cooked as you want it (a little pink inside is good) - my added ingredient......then add juice of half a lemon. I use Chicken livers. Yummy. Warning - all liver (all food really!) to be eaten must be organic or you will be eating a concentrated form of sprays and anti-biotics and goodness knows what, as it is the liver that sorts out and filters all these nasties. Can use the same recipe for kidneys. But if you struggle with liver, you probably have no chance with kidney. Bon Appetit!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 27, 2012
at 10:44 PM

Actually, the liver doesn't necessarily store toxins, it excretes them (I think into the bile) and sends them on the way out of the body. Your recipe sounds great though.

0
Medium avatar

on May 13, 2011
at 06:55 PM

Salsa. Chop the (presumably cooked) liver into small pieces and then pour a ton of salsa on it. I bet it'd be even better if you put the whole thing in a food processor or blender. Ends up just tasting like salsa with bits of meat in it.

0
Medium avatar

(5136)

on May 13, 2011
at 05:33 PM

Since everyone seems to agree that it's not, I'll give you my favorite easy thing to do with chicken livers. (Actually I love pate more, but this is simpler). It requires nice quality chicken livers (they can be from a frozen bird) because the better the bird, the tastier the liver, imo. Chop up a chicken liver relatively finely, salt it, chop one shallot bulb, chop up a nice bit of parsley or chervil (hard to find so parsley is fine). Get a pan nice and hot with a good sized knob of butter. Toss the liver bits in the pan, with the shallots and half the parsley. Stir to get the liver browned on all sides. This won't take very long, maybe a minute, because you don't want the liver to be overcooked! That would make it taste like grandpa's shoe. Plate the livers and if you have any decent cognac or armagnac at home, deglaze the pan with a little bit of it by pouring a small amount in and scraping the pan over heat. Pour this over the livers, top with the rest of the parsley and fresh pepper.

Seriously and surprisingly good. I never thought I liked liver much for the longest time.

Also did you use heavy cream in the pate you made?

Medium avatar

(5136)

on May 13, 2011
at 06:34 PM

i also tweaked their recipe by lining my pate terrine (form) with bacon instead of plastic wrap- oh yeah! here are some basic recipes http://www.whats4eats.com/appetizers/pate-de-campagne-recipe but the flour/bread should be skipped.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 06:17 PM

That does sound good! I didn't use cream, but rather a very large chunk of my precious Kerrygold. I think little tear might have leaked out when I tossed this...

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 06:51 PM

I'm looking forward to trying this again with the cream. Thanks for the suggestions. : )

Medium avatar

(5136)

on May 13, 2011
at 06:30 PM

oh man, I would have cried too... i've had busy momentswhen i've screwed up food and it's always heartbreaking. particularly meat. The heavy cream is what gives pates that "difference" in texture and flavor that you probably prefer. It kind of lightens up the flavor of the liver... I would seek out a recipe that uses heavy cream (butter will not have the same effect) and try again. "charcuterie" by brian polcyn is a very good book with a couple of nice recipes and details on how-to. They usea little bread as a binder so obviously that must be skipped/replaced.

0
4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 13, 2011
at 05:03 PM

Have you considered taking Cod Liver Oil instead? I've recently become a convert to Weston A Price's food philosophies. I tried to learn to like eating liver unsuccessfully. The only way I can eat liver is fried chicken livers from a local chicken restaurant, which is definitely not paleo! After researching WAPF website, I found CLO. Definitely a good substitute for eating liver, and actually has higher levels of some nutrients than beef or chicken liver. I bought Carlson's Lemon flavor CLO off Amazon. Even though it is lemon flavor, the texture keeps all of us from taking it straight. After a few days of trial and error, I found that mixing it in a small amount of orange juice or other fruit juice works perfectly. Even my picky husband will take it that way.

4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 13, 2011
at 06:41 PM

From what I've read, yes CLO has more. Can't name any specifics off hand, but if you go to Weston A. Price website and search for cod liver oil, you'll find quite a few good articles about CLO including nutrient breakdown.

E35e3d76547b18096a59c90029e7e107

(15613)

on May 13, 2011
at 07:05 PM

Krill oil has less n3 than fish oil, but according to some studies has better effects than fish oil (maybe due to the antioxidants in it). The only advantage of CLO over any other fish oil is the vitamin A.

4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 13, 2011
at 06:45 PM

Sorry to be so vague but I'm not near computer to reference, quote or link. just rocking my little one and using my iPod :)

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 13, 2011
at 05:12 PM

Andrea, does CLO have a different/better nutritional profile than the krill oil I take?

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