Organ Meats Are Back — But Here’s What to Know If You’re Organ-Curious (or Organ-Skeptical)

After decades of being pushed to the culinary sidelines, organ meats are officially having their comeback moment. Not as a trend, not as shock-value content, but as a return to what humans have eaten for millennia.

The wellness world hasn’t been reviving organs out of nostalgia — they revived them because people are craving real nutrient density again and this is why you may have heard some of us here at MBS suggesting.

Below, is a breakdown of why organs have always been nutritional powerhouses, why they disappeared from modern plates, and how to dip a toe into the organ-meat world without panicking your taste buds.

What They Looked At: Why Organs Are Basically Nature’s Multivitamin

Across traditional cultures — from Arctic communities to pastoral societies to early agricultural groups — one thing was consistent:

People didn’t skip the organs.

They prized them.

Modern nutrition science confirms why:

Liver: Packed with vitamin A, B12, folate, copper — basically a naturally occurring supplement aisle.
Heart: Loaded with CoQ10, essential for mitochondrial energy (aka the stuff that keeps you alive and functioning).
Kidneys: High in selenium and B vitamins that support detox pathways and cellular repair.

Organ meats, particularly from grass-fed animals, are nature's most nutrient-dense foods, offering nutrients in their most bioavailable forms. So, always make sure you do your homework on organ meats and choose grass-fed and finished when possible (keep reading...some suggestions are below!)

What This Proves: The Modern Protein Problem

Something strange happened in the last century.

As industrialized food systems scaled up, organ meats faded out — replaced by boneless, skinless muscle meat and “convenient” protein snacks that crumble into dust if you breathe too hard near the wrapper.

And even though people were eating more protein, they were getting less nutrition.

The gap widened:

Rich micronutrients dropped
Energy-supporting compounds dipped
Ancestral eating patterns were forgotten
Supplements tried (and mostly failed) to replace what organs naturally provide

People didn’t avoid organs because they were bad — they avoided them because modern food culture quietly deleted them from the menu.

Key Takeaways: Why Organs Are Trending Again

There are three big reasons organ meats are having their renaissance:

1. Nutrient Density Is Cool Again - People are tired of “protein snacks” with ingredient lists that read like chemistry exams. They want real nourishment — not lab-assembled energy.

2. Regenerative & Nose-to-Tail Eating Is Rising - Caring about soil, sustainability, and respecting the whole animal has gone mainstream. Eating organs is part of that shift back to integrity in food.

3. People Want Food That Actually Helps Them Feel Better - And organ meats deliver measurable improvements in energy, mood, and metabolism.

When people feel the difference, they stop side-eyeing liver so hard.

Steps You Can Take (Even If the Idea Gives You Flashbacks to Biology Class)

If the thought of cooking liver makes you break into a cold sweat, relax — you don’t need to start there.

🌱 Start Low-Commitment: Try foods that incorporate small amounts of organs into familiar formats (burgers, meatballs, meat sticks). One of my go-to sources is Lineage Ancestral Recipe beef sticks that include beef liver and heart, but you would never be able to tell or taste it. I also suggest Ancestral Blends Ground Beef by Force of Nature (you can find it at HEB and Sprouts.) This is a ground beef mixed with liver and heart and tastes YUMMY!

🔥 Choose Regeneratively Raised: Cleaner flavor, richer nutrient profile, better for the planet.

😌 Begin With Mild Organs: Heart and small amounts of liver are the easiest gateway.

🎯 Keep It Simple: No fancy recipes required. No sautéing. No emotional damage.

BABY STEPS ARE STILL STEPS!

Bottom Line

Organ meats are rising again because they check every box modern eaters care about:

✔ Nutrient density

✔ Whole-food nourishment

✔ Sustainability

✔ Ancestral wisdom backed by current science

You don’t need to become a liver-savvy culinary warrior overnight — but adding even small amounts of organ meats back into your routine can make a meaningful impact on your health.

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