Organ meats were once a cherished and prized food source. Nowadays, the tradition of eating organ meats has slightly fallen out of favor. In fact, many people have never eaten these parts of an animal and might find the thought of doing so quite disconcerting. However, organ meats are actually quite nutritious. This article takes a detailed look at organ meats and their health effects — both good and bad.
What Are Organ Meats?
Organ meats, sometimes referred to as “offal,” are the organs of animals that humans prepare and consume as food. The most commonly consumed organs come from cows, pigs, lambs, goats, chickens and ducks.
Today, most animals are born and raised for their muscle tissues. Organ meats are often overlooked, with most meat typically consumed as steaks, drumsticks or ground into mince.
However, hunter-gatherers didn’t just eat muscle meat. They ate the organs too, such as brains, intestines and even testicles. In fact, the organs were highly prized.
Organ meats can be a great addition to your diet. They’re packed with nutrients, such as vitamin B12 and folate, and they’re also an excellent source of iron and protein.
Organ meats refer to the organs of animals that are consumed as food. The most common organ meats come from cows, pigs, lambs, goats, chickens and ducks.