Introduction to Organ Meats

When it comes to promoting sustainability in the food industry, one approach that has been gaining attention isn’t new. The consumption of organ meats – commonly known as offal, which is defined as “the entrails and internal organs of an animal used as food.”  Offal is being rediscovered for its positive health and environmental benefits. At SSR, we believe in using the whole animal when it comes time to harvest, and producing organ meat for human consumption is another way we encourage sustainability and responsibility in the pork industry.

A Rediscovery of an Old Way of Eating

While many Western diets prefer the consumption of muscle meat to organ meat, the consumption of offal has been around since humanity began to eat meat. Since meat wasn’t as plentiful as it is today, it was common for meat eaters to use every part of the animal to avoid waste. It is only in the past 50 years that the consumption of organ meat has decreased to the point of it not being considered edible or delicious in Western diets. However, the consumption of organ meat still has a strong tradition in many cultures around the globe, viewing organ meats as the most prized portions and as delicacies.

Benefits of Eating Organ Meats

There are numerous benefits of consuming animal organs are many, and eating offal is seen as a smart way to supplement typical meat consumption. Here are three main reasons why many restaurants and markets are putting organ meats back on the menu, showcasing the offal benefits and organ meats benefits.

• Sustainability. The recent emphasis on “nose to tail” eating helps to eliminate food waste and reduce carbon emissions in the production of meat.
• High Nutritional Value. While muscle meat is high in protein, organ meats offer the highest concentration of vitamins, minerals and amino acids in natural food. In some cuts, organ meat can offer higher amounts of protein than muscle meat.
• Cost Effective. Organ meat is considerably cheaper to buy than other typical cuts of meat.
• Muscle Growth. Organ meats are packed with proteins, vitamins, and minerals that support muscle growth and recovery, making them an excellent addition for those focused on  health and seeking the benefits of organ meats for fitness and strength 

Different Types of Offal

Beef, goat, and pig offal are especially popular in various cuisines, with beef offal like heart and tongue featured in many hearty dishes, goat offal such as kidneys and liver celebrated for its unique flavors and textures, and pig offal including items like liver and trotters used in a range of traditional recipes. Each type of offal offers unique culinary uses and nutritional benefits, contributing to a diverse range of recipes and flavors 

What Are the Different Types of Organ Meats? 

Often referred to as “nature’s superfoods,” they are packed with essential nutrients that support overall health and wellness. Eating organ meats can be a great way to boost your intake of vitamins, minerals, and healthy fats. Below are some of the most common types of organ meat, each with unique characteristics and benefits: 

• Liver: Known as the nutritional powerhouse of organ meats, liver is often called “nature’s multivitamin.” As the body’s detox organ, it’s incredibly rich in vitamins A, B12, and iron. 

• Tongue: While technically a muscle, tongue is a tender and flavorful cut due to its high fat content. It’s both delicious and versatile in recipes. 

• Heart: The heart, essential for pumping blood, is a surprisingly lean and tasty source of protein. It’s rich in coenzyme Q10 and other nutrients that support cardiovascular health. 

• Kidneys: Like in humans, mammal kidneys filter toxins from the blood. They are packed with nutrients like iron and vitamin B12. 

• Testicles: Sometimes referred to as Rocky Mountain Oysters or Stones, testicles are a nutrient-dense delicacy in some cultures. 

• Intestines: Cleaned and cooked intestines, often fried or sautéed, are commonly known as Chitterlings or Chitlins in certain cuisines. 

• Brain: Considered a delicacy in many cultures, brain is a rich source of omega-3 fatty acids, which are essential for brain health and cognitive function. 

Cooking with Organ Meats

Including organ meats once or twice a week into the typical Western diet is enough to take advantage of the nutritional benefits. For those looking for easy and effortless ways to serve offal, here are a few simple solutions:

• Add it into ground meat (burgers, meatballs, taco meat, etc.)
• Add to stews, soups or sauces
• Include in sausages
• Liver pate

Many different food companies are trying to create meats that are more socially responsible and taste great. While these new innovations can help everyone find a choice that fits their lifestyle, let’s not forget the simple, natural solution (and benefits) of choosing organ meats