Organ meat

Answered on September 17, 2013
Created September 16, 2013 at 6:26 PM

Recently, I found a great local grass fed beef farmer, can't believe how easy it was to find! Anyways, I've been looking at the prices and it seems fairly expensive, but the cheapest cuts are offal such as heart, tongue, kidney, and liver. These are all 5.50 a pound, while the next cheapest cuts are 7.50 a pound (round steak,cube steak,stew meat.) I am wondering if it is healthy for my main meat source to come from mainly offal (probably in soups and stews) seeing as i am on a budget. I dont know if it makes a difference, but I'm 19 and am on paleo for broad health, no known gut issues or autoimmune nor am i overweight in the least.

PS- I'd appreciate any recipes using these cuts of meat.

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3 Answers


on September 17, 2013
at 11:29 PM

Vitamin/mineral toxicity is a concern, because organ meats are very nutrient dense (not that that is a bad thing, most people don't eat enough organ meant and organ meat was how we got our daily quotas of all our nutrients before the advent of fortified breakfast insulin spikes, but if organ meat is your staple, toxicity could be a concern.)



on September 17, 2013
at 12:55 AM

Too much copper and vitamin A. Think about it evolutionarily: an cow only has one liver, heart, etc… very unlikely you'd have a diet centered on such a small part of a huge animal.


on September 16, 2013
at 10:03 PM

Vitamin a overdose is the only thing I can think of, but other than that offal is far far far superior nutritionally to any other food available today

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