Why you should eat healthy organ meats

All the organs we offer come from the whole, healthy, pasture-raised animals we source from regeneratively-managed farms. These animals are vigorous, robust and genuinely free ranging and their diets are diverse and complex resulting in prolific gut flora and healthy organs.

Organ meats from healthy animals are among the most nutrient-dense foods available but, the operative word here is 'healthy'. Organs such as the liver and kidneys perform critical filtering and cleansing functions in the body. The last thing you want to be eating is the organs from an unhealthy animal that led a miserable life in a shed.

About liver

Liver is rich in protein, low in calories and packed with essential minerals and vitamins but it's particularly important because it supplies vitamins in easily accessible, 'active' forms such as vitamin D3, B12, folate, choline and retinol ('active' vitamin A). By contrast, plant sources of vitamin A require us to convert them during digestion in order to use them. And, of course, liver is rich in iron, supplied in the haem form which is helps maintain adequate stores of iron, particularly important for women.

Photo of our Chicken Liver Paté by Alan Benson from The Ethical Omnivore.