How to Cook with Organ Meats When You Don't Like the Taste

Organ meats or Offal cuts such as liver and heart are getting increasingly popular. This is due to the high nutrition value carried within. Liver, especially, is quite high in vitamin B12 as well as many other minerals and vitamins. 

Yet, to many, the thought of eating these cuts is a bit distasteful. Maybe you have memories of liver and onions dinners that were strong and difficult to stomach. I personally like stronger flavored food. But if you're one of the many who doesn't care for the more intense flavors of organ meat, there are many other ways to get this power package into your diet.

Try grinding and freezing liver in ice cube trays. Then throw them into casseroles or smoothies in small amounts. You won't even notice the flavor.

One of our favorite ways for incorporating liver into our diet is mixing about 5-10% into ground pork or beef and then using as normal. You don't notice the flavor, but your body notices the nutritional difference. 

If all this seems like too much trouble, that's fine. You can still getting superior nutrition by eating meat that's raised right. The regular cuts you know and love are still far more nutrient dense and flavorful when raised on an open pasture and bought from a local farmer than what can be purchased at the supermarket from the factory farms.

If you want to learn more about the nutritional value of organ meats, read this article.

And, if you want more inspiration on various uses for and how to incorporate liver or other organ meats into your diet, check out these recipes.

As always, eat well and stay healthy!