Nature's Most Potent Superfood

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September 17, 2020

What “super hero food” takes giant leaps at offering amazing benefits for your health, the environment and your wallet?

I am talking about ORGAN MEATS!

Organ meat, also known as offal, is a “turn off” to many in today’s world. This was not always the case. Offal has been prized by cultures and tribes for centuries, considered as the most significant meat -- saved exclusively for heads of family, hunters, elders, pregnant women, and upper echelons of society. Even in the wild, orcas will eat only a great white shark’s liver and the alpha wolf or lion will eat the liver and heart first, leaving the muscled meat for the rest of the pack.

What do these wild animals know that we humans are beginning to better understand?

Organ meats take home the gold for best execution in nutrient-rich density!

You might find it interesting here at The Maker’s Meadow, among the many organ meats we sell from beef kidney to lamb liver to chicken gizzards, we often see that chicken livers, beef hearts, and tongue are favorites among our customers.

Today, for those of you who may be on the fence, thinking offal sounds a whole lot like the word “awful,” I’d like to encourage you to step outside of your comfort zone. Organ meats should not be left for the adventurous at heart. (Pun intended) J

Allow me to share why you should challenge yourself to a new eating adventure and order yourself some chicken, beef or lamb hearts and more because your health and wellness means a great deal to us!

Please note information shared in this article only applies to pasture-raised, grass-fed, ethically raised, hormone free, GMO free organ meat.

Gut healing diets like the AutoImmune Protocol (AIP), GAPS, Whole 30, Keto, Paleo, Primal, Ancestral, and Carnivore Diet all include organ meats. Why? Organs offer a POWERHOUSE of nutrients and are shown to be an incredible aid in healing the gut. According to an article by Healthy Gut, “As far as nutrient density goes, organ meats are second to none. Gram for gram, they’re the most concentrated source of vitamins, minerals, healthy fats and essential amino acids.” The Healthy Gut article (referenced below) shares that organ meats are good for cardiovascular health, optimal joint health, a robust immune system, a source of energy, a proving aid in reducing arthritic pain, a contributor to radiant skin, and a healthy source for pregnant moms and babies.

Organ Meat packs the greatest punch of vitamins, minerals, and protein in one bite!

This chart created by Functional Medicine Doctor and Author Chris Kresser illustrates the incredible nutrition found in beef liver compared to a common fruit and vegetable!

Liver

There is a common misconception that by eating the liver of an animal, you are actually eating toxins
stored in the liver. One of the roles of the body’s liver is to help neutralize toxins but liver does not actually store toxins. Instead, liver contains one of the highest concentrations of nutrients designed to provide the body with tools to eradicate the toxins! When you eat liver, you are also consuming the very vitamins and minerals to help your body detoxify.

Feeling tired? Liver is a great energy booster. Dayton resident Leah McCullough, International Wellness Speaker and Author of “Eat to Energize: Strategies and Recipes for Using the #1 Super Food for Energy” found that eating liver daily helped her heal from Fibromyalgia. McCullough says, “Pasture-raised animal products, and liver in particular, are among the top nutrient-dense foods available for the human diet. If you want more energy, more vitality, and enjoy a better quality of life, eating these sacred foods is essential.”

McCullough recommends that if you’re not a fan of the taste of liver but want to reap the health benefits, you can actually cut up partially frozen RAW beef or lamb liver that has been frozen for a minimum of two weeks and chop into pill size form and keep in the freezer. She swallows four “liver pills” (one ounce) daily to maximize her energy levels.

Vitamins

Liver and beef kidney are good sources of Vitamin A, which plays an important role in our eyesight, tissue healing, bone growth, healthy skin, antioxidant effects, immune function, and cancer suppression. Vitamin D, a key player in immune health, calcium metabolism and bone growth, can be found in in pastured pork fat, beef kidney, and beef liver. B Vitamins are necessary for energy, metabolic functions, healthy skin and nerve functions and beef and lamb kidney, plus liver, offer some of the highest levels. Beef, lamb and chicken hearts along with liver are a great source of Vitamin B12, which is good for your entire nervous system, DNA production, healthy red blood cells, and overall energy booster.

Minerals

Our bodies need Copper for hemoglobin production, collagen and enzyme formation, amino acid and thyroid hormone conversion, and nervous system function. Beef and lamb liver provide the highest source of copper while other good sources include beef and lamb heart, beef kidney, and chicken liver. Iron is also another important mineral that is part of our hemoglobin, which carries oxygen throughout our bodies. Iron, which is found in liver, heart and kidney organ meats, is also important for energy production, protein metabolism, bone formation and detoxification. Selenium protects our bodies from cellular degradation, acts as an anti-carcinogenic agent, aids in thyroid hormone conversion, and promotes fertility. Beef, lamb and pork kidney provide the highest source of selenium with chicken liver following second. Zinc is necessary for cellular functions like detoxification, energy production, bone and tooth structure, thyroid hormone conversion, fertility, digestion, immune function, taste, and blood sugar regulation. Good sources include liver and beef, chicken and lamb heart.

Protein

Organ meats are all an excellent protein source. What’s more, animal protein provides all nine essential amino acids that your body needs to function effectively.

Organ Meat honors our commitment to ethical practices

Have you heard the term eating “nose-to-tail?” This means that we are not wasting any part of the animal. It is honorable and ethical to consume as much of the animal as we can. Did you know that organ meats, also known as “viscera,” make up about 25% of the animal? Eating organ meats is a way to eliminate discarding up to a fourth of the animal.

Organ Meat offers the greatest bang for your buck

If your budget has taken a hit during these past few months or you want to save when ordering healthy meats, considering ordering offal. Not only are you purchasing more meat at lower costs, you are also guaranteeing a high return in nutrition. At The Maker’s Meadow you can order our organ meats at a really reasonable price!

Currently…

-Our chicken gizzards are now being sold for only $2.50 a pound!

-Our beef kidney is on sale for $3.75 a pound! Beef Kidney is known to help reduce histamines.

-Our beef liver is $5.00 a pound and beef heart is only $5.75 a pound.

Visit our online store now!

Cooking with Organ Meats

One of the best ways to start cooking with organ meat is to simply mix it with another meat to help you get used to the flavor. For instance, mix liver with ground beef or ground lamb. Also, soaking organ meats in lemon juice or milk before cooking with them can also help tenderize the meat and contribute to a milder flavor. If you cook with chicken gizzards, you will want to parboil them for 30 minutes before drenching in some flour, salt and pepper and then sautéing for a tasty treat. Carnivore Diet advocate Dr. Paul Saladino says most people like to start by trying beef heart because it closely resembles the muscle meats you’re used to eating.

“Eat to Energize” Author Leah McCullough kindly shared with us her favorite chili recipe that calls for “hidden” chicken liver that we would like to pass on to you to try. Click here for recipe!

We also recommend Maria's Chili Seasoning. It's an all natural seasoning that gives your chilly an amazing smoky flavor.

superfood

liver

organ meats

organ meat

nutrient-rich meat

pasture-raised

grass-fed

hormone free

GMO free

gut healing diets

“Eat to Energize” Author Leah McCullough

Functional Medicine Doctor and Author Chris Kresser

Leah McCullough, International Wellness Speaker

Chaos Subdued: Life on the Farm

Working on a farm with many animals was never something I dreamed of doing. The idea of this kind of work as my consistent vocation never even crossed my mind. I had been around farm livestock and poultry in a small way growing up, but that was about the extent of my experience. I considered myself more of a carpenter, having done that for most of my short working life. And then there’s the aspect of living in Ohio. That wasn’t on my radar either, having grown up entirely in the western United States. Carpenter. Wilderness man. These were key parts of my identity. Sasquatch, or Yeti, is one of my nicknames. Mountain man was another title I picked up after moving here. Apparently, I stand out considerably now that I’ve been removed from my native habitat. The names mostly came from my appearance, but when my friends here discovered my deep love of the wilderness and hiking through it, those names made even more sense to them. Adjusting to a New Reality Ohio was very hard for me to adjust to. I moved here at the end of September 2023 because I had hit some impasses in my life and needed a change. I was acquainted with John and a few others here in Ohio, so that’s why I chose this area. I moved in with John and another friend and decided to work for John as well. I figured it would be a good short-term job as I adjusted to a new culture. In my first month working for him, John shared that he wanted me to take over management of the farm. I didn’t fully understand it at the time, but John was extremely busy. He needed someone to relieve his load, not just another farmhand. That was fine with me, though I really wasn’t sure what that would entail. But I plunged in the best I knew how. The Commitment and the Conflict Most of you know John at some level, but working for him and living with him was a total immersion experience. Every relationship has a honeymoon period, and this one was no different. What stood out to me about working on a farm is the high level of adaptability required just to get through a week. Farm work is a daily venture into repetitious chaos. It was nothing like construction, where you build step by systematic step. After about a month of living in Ohio, I remember one day venting to the Lord. He answered, “You are used to living only according to your preferences. I am teaching you to be flexible.” That hit home—and it silenced me, at least temporarily. Still, chaos was the word I used often to describe life on the farm. Growing Through Difficulty When I started work in early October, we had chickens and turkeys in addition to the cows and sheep. We also rented some fields from a local farmer to graze the cover crops he’d planted that fall. Putting up thousands of feet of temporary fencing was a good experience. During that first month, Austin, one of my coworkers, asked me if I enjoyed farming and if I wanted to do it for the rest of my life. I struggled to answer. It was hard to admit that I hated the job, because that begged the question: “Then why are you here?” The answer was that I had committed to work for John for six months, and keeping my word mattered to me. The tension between commitment and desire was tough. I hadn’t realized it was okay to get out of my comfort zone for a time, even if I didn’t love what I was doing. Austin helped me see that every detour and side road adds to the bigger picture of gaining experience and discovering direction. I didn’t appreciate that conversation at the time—but as the months passed, I came to value it deeply. Jaima Enters the Scene Winter was the season for maintenance. I preferred being outdoors, so it was tough being cooped up in the shop for hours, trying to troubleshoot complex electrical issues on the truck. In those frustrating moments, I realized how far outside my element I truly was. I had spent six years in construction and felt confident in that work. This was totally different. I remembered my school days, where I excelled with ease. Now, I was faced with challenges that left me feeling humiliated—and angry. I wasn’t used to struggling, and I hated that I couldn’t “ace” this job. Amidst all this, Jaima Hess joined us for a week around Christmas. She had helped John earlier that year and came back to lend a hand. I didn’t think much of it at the time. She needed work and was a friend of John’s cousin. But John—“Juani,” as we affectionately called him—was clearly scheming something. The Love Story Unfolds One evening, John called and asked if Jaima and Keri (his cousin) could join us for supper. Four guys living together and two single ladies coming over—sure, why not? But none of us were prepared for what happened that night. After supper, we gathered for prayer, as was our custom. When Jaima’s turn came, she prayed boldly, “Lord, send these men wives that wow, not business partners.” Boom. We all looked around like, “Did she just say that?” Weeks later, John confessed his feelings for Jaima. Chaos was beginning to spiral in his heart. It brought a light-hearted energy to our workdays. He called Jaima often, usually on speaker, and we’d join in to tease him as she giggled on the other end. John basked in the attention like a man drinking lemonade on a hot day. Summer Projects and Spiritual Reflections Spring brought a flurry of activity: brooding baby chicks, rotating cows onto fresh pasture, and clearing brush on new rented land for fencing. Chainsaws, skid steers, and excavators made it fun—even if progress was slow. In June, John went to Washington to visit Jaima. He forgot his phone at the airport, which made him hard to reach, but Jaima was suddenly more reachable than ever. A couple days before he flew back, he got his phone back. When I called with a work question, he said, “I’m going to ask Jaima to marry me this afternoon. Pray for me.” I grinned. I figured the answer was already sealed. Later that summer, we finished the Lexington road fencing project and moved the cows and sheep. Watching livestock improve the soil by trampling, grazing, and fertilizing fascinated me. It also mirrored how God works in our lives—allowing uncomfortable things to uproot and refine us so that something better can grow. Farm Management and Personal Growth September was disorganized. I was gone for the entire month, some help left, and John’s wedding was rapidly approaching. John and Jaima married the first Saturday of October, and it was beautiful. I stayed behind to manage the farm while they honeymooned. With 1,200 chickens, a couple hundred turkeys, and all the cows and sheep to care for, it was slightly stressful. But I needed that pressure. It grew me as both a worker and a manager. John left us access to his house, which we cleaned and prepared for their return. I even dabbled in interior decorating—contact John if you’d like to hire me. (Kidding... mostly.) Reflections on Animals and Daily Chores Farming still wasn’t “my thing,” but a year in, I’d stuck it out—and been deeply rewarded. I’d gained a brother and forged a relationship through fire. (Some of that fire was my own stubbornness.) How would I sum up farm life? Chickens: hot pens, lots of poop, and bending down to feed the little tanks. Turkeys: slightly better—more mobile and hardy, but still poop machines. Sheep and cows: enjoyable to watch. Lambs are playful; cows are majestic. Callie, our old dairy cow, was sweet and mellow. Our Highland cows, though, remained skittish despite our best efforts. Watching them eat thistle and ragweed was oddly satisfying. Sheep are rebels. They’d escape often and test our patience, despite being herd animals. Gentle treatment was essential. Cows typically respected fences, though they did break out once when a fence was knocked down. In that moment, they gave even the sheep a run for their money in the rebellion department. Conclusion: Chaos Transformed Daily chores could get frustrating—especially when things didn’t go to plan. But packing online meat orders helped me reconnect with the “why” behind it all. The freezer full of vacuum-sealed, pasture-raised meat reminded me of the delicious meals those animals would become: sizzling steak, grilled drumsticks, juicy burgers. Even lamb heart and pancreas turned out to be surprisingly flavorful! Each order reminded me of our customers and their stories—why they sought healthy, local meat. It gave the work purpose. Farming also meant growing a relationship with John. We frustrated each other to no end, but we also blessed and sharpened each other. It was chaos—sometimes for days, sometimes for weeks. But through it, God was weaving something deeper. Last year wasn’t just a job—it was a transformative journey. And for John, it was a love story, too. That Jaima really did a number on him. As for the animals, they deserve the best care we can offer. Everyone who works on the farm has rough days, so it's important to hang in there and take care of them. As for me, I’ve learned that if I'm patient, chaos will unfold many surprises better than I dreamed were possible.

Nature's Most Potent Superfood

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