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How much organ meat is too much organ meat?

Answered on August 19, 2014
Created March 23, 2012 at 10:55 PM

Recently ive been eating a lot of organ meat. I had my first beef heart stew this week (unbelievably delish) and I eat grass fed beef liver (6-8oz) once a week and the ground beef I eat has 5% beef liver and 5% beef heart mixed in which I eat about 2.5-3lbs of a week. I have never experienced any problems from this but I'm just curious of your opinions of how much could be problematic. I really enjoy organ meats and would also love to hear any unique recipes you guys have... The crazier the better.

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(2338)

on March 24, 2012
at 10:03 PM

thanks for all of the great info... definitely gonna try and track down some of those... ive had tough luck trying to find a good asian supermarket but i'm gonna keep searching... do you or anyone else know if there are any reputable online stores that sell a more extensive array of offal

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(2923)

on March 24, 2012
at 02:52 AM

Bourdain has his classic comment on this: anyone can cook a decent steak, but it takes a real chef to create something that people desire out of the "nasty bits".

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3 Answers

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4
52af669cec3e4d2a2b414faea3de2877

(547)

on March 24, 2012
at 02:28 AM

I eat exclusively offal at this point, but I vary them. Tendon, chicken/pig feet, gelled broths, liver, sweetbreads, heart, fish heads, marrow bones, tongue, ox tail... Pretty much the only thing I haven't tried at home is stomach, mostly because it's super intimidating to me still. The conventional cuts don't really do it for me anymore, bit boring really. Plus, I'm a student and this cuts down significantly on my food bill. The amount of liver you're eating doesn't seem excessive at all, I usually go through a pound a week.

If you haven't, definitely try beef tendon and chicken feet. You can usually source them in Asian groceries pretty easily. For the tendon, the longer you cook it the better, braise or crock pot - Super addictive. Pretty much food ecstasy. For the chicken feet, I'll use them in a stock and then season and roast them until they're crunchy. Bones and all, good stuff. Er, make sure to de-claw them though. None too appetising.

Medium avatar

(2923)

on March 24, 2012
at 02:52 AM

Bourdain has his classic comment on this: anyone can cook a decent steak, but it takes a real chef to create something that people desire out of the "nasty bits".

Medium avatar

(2338)

on March 24, 2012
at 10:03 PM

thanks for all of the great info... definitely gonna try and track down some of those... ive had tough luck trying to find a good asian supermarket but i'm gonna keep searching... do you or anyone else know if there are any reputable online stores that sell a more extensive array of offal

0
518bce04b12cd77741237e1f61075194

(11577)

on March 24, 2012
at 11:23 PM

I think that if you are eating offal from a variety of sources and animals, it shouldn't be risky. I like to mix up the animal I get my liver from: lamb, beef, chicken, and veal. I think it's generally just a good idea to eat food from a variety of sources- heck, I even mix up where I get my vegetables from (get spinach from different stalls at the market week-to-week) because that way if there's any contamination or issue with bacteria, then at least I'm not just eating a whole bunch of the same thing. Maybe that's just me being paranoid, but it makes it seem safer.

0
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on March 24, 2012
at 11:16 PM

i eat about 1/2lb of liver, 1lb of kidney, 1lb of heart every week. i believe the only offal you can overdo is liver, so be mindful of that.

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