If you’re serious about reclaiming your health through real food, it’s time to revisit a nutrient powerhouse that’s been largely forgotten in modern diets: beef organs. Yes—organs like liver, heart, and kidneys may not sound glamorous, but they are some of the most nutrient-dense, healing foods on the planet. Packed with bioavailable vitamins, minerals, and co-factors, organ meats offer a powerful, natural way to restore energy, strengthen your immune system, and support full-body vitality. In fact, cultures around the world have prized these foods for centuries. From traditional Chinese medicine to Native American diets, organ meats were never discarded—they were revered. Today, modern science is finally catching up to what our ancestors instinctively knew. Let’s break down why these “forgotten foods” are making a major comeback—and how you can use them to elevate your health.

What makes organ meats so powerful?
Unlike most modern foods stripped of their original nutrients, organ meats are naturally concentrated with the exact vitamins and minerals your body needs for energy, repair, and resilience. Here’s a breakdown of some of the most powerful organ meats and what they provide.

Liver
Often called “nature’s multivitamin,” beef liver is a potent source of vitamin A (retinol), crucial for skin, vision, and immune function; vitamin B12 for energy, mood, and neurological health; heme iron to support blood building; and folate and choline for detox, brain health, and pregnancy support.

Heart
Rich in Coenzyme Q10 (CoQ10), which is essential for mitochondrial function (your cellular energy factories), beef heart also provides zinc, selenium, and collagen-boosting amino acids like glycine and proline.

Kidneys
Beef kidneys offer high levels of selenium, which supports thyroid health, immune defense, and detoxification. They also contain naturally occurring enzymes and peptides that support inflammation balance.

Tongue, intestines, spleen, and pancreas
While less common, these organs are full of specialized nutrients: tongue provides fatty acids and B vitamins; intestines contain collagen, elastin, and gut-specific compounds; spleen offers iron, vitamin C, and immune-enhancing peptides; and pancreas supports digestion with natural enzymes.

Unlike synthetic vitamins that often lack key co-factors, organ meats offer nutrients in the exact forms and ratios your body recognizes and uses—making them incredibly effective.

The real-life benefits of organ meats
So what can eating beef organs actually do for your health? Quite a lot, especially if you’re struggling with low energy or chronic fatigue, brain fog or poor concentration, hormonal imbalance, frequent illness or poor immune resilience, anemia or poor blood quality, skin issues, brittle nails, or hair thinning, and sluggish digestion or nutrient malabsorption. Many of these symptoms stem from subtle nutrient deficiencies—especially in vitamins A, D, B12, iron, and zinc. Organ meats help replenish those stores fast, thanks to their highly absorbable form.

For example, just 1 ounce of beef liver contains:

• Over 700% of your daily vitamin A needs
• Over 1000% of your B12 requirement
• More iron than a full serving of spinach
• And a host of trace minerals that are hard to get elsewhere

Whether you’re recovering from illness, supporting your hormones, or trying to regain vitality, these meats offer a nutritional safety net your body understands.

How to add organ meats to your diet (without overwhelming your taste buds)
Now let’s get real: as powerful as organ meats are, most people aren’t lining up to eat kidney and spleen stew. But there are simple, accessible ways to start benefiting from them—even if the thought makes you squeamish.

1. Add to ground beef
   Start by blending 10–25% ground liver or heart into ground beef. You can use this mix in chili, tacos, burgers, or meatballs. Once cooked with spices, you likely won’t even taste the difference.
2. Cook with garlic and onions
   Classic aromatics like garlic, onions, and herbs not only improve flavor but also aid digestion and nutrient absorption. Try sautéing small amounts of chopped liver with onions and serve with rice or roasted veggies.
3. Start with bone broth
   You don’t need to chew on organs to benefit from them. Bone broth made with added organ cuts (like marrow bones, tendons, or spleen) delivers amino acids and trace minerals in a soothing liquid form.
4. Use capsule supplements
   If the taste or prep still feels like too much—don’t worry. You can get all the benefits without touching a frying pan or dealing with strong flavors. And this is where supplementation shines.

Why a supplement might be the better choice
As beneficial as organ meats are, not everyone can eat them regularly—or at all. Here’s why many people choose to supplement instead: taste aversion (liver has a strong flavor, and other organs can be even more intense); convenience (finding high-quality, pasture-raised organs isn’t always easy—or cheap); digestive sensitivity (some people struggle to break down dense organ proteins); and consistency (you may be more likely to take a capsule daily than cook liver weekly). A good organ supplement captures all the nutritional density of organ meats—without the prep, mess, or texture. It’s the perfect solution for busy people or those easing into ancestral nutrition.

✅ My recommendation: ForestLeaf Beef Organ Supplement
If you want a clean, effective way to get the benefits of organs, I trust ForestLeaf Beef Organ Supplement. It’s made from 100% grass-fed, pasture-raised beef organs, freeze-dried to preserve every bit of nutrition.