Because they are more nutrient dense and you can eat less of them but get more vitamins. Eating organ meat is also a great practice of eating the whole animal.
Meat is not good or bad but we have been eating too much causing us to be overfed and undernourished.
If you are interested in trying some organs for yourself but are a little intimidated I suggest Paleovalley’s Organ Complex.
Here is some helpful info about the different organs:
Grass-fed, pastured Beef Liver:
Liver is considered the most nutrient-rich organ of all. It is an excellent source of vitamin A, B2, B3, B5, B6, B9 and B12. Just 4oz. contains 1108% of the RDA. Liver is also rich in the minerals iron, phosphorous, zinc, copper and selenium.
If liver is something you haven’t tried I suggest adding a few ounces of ground liver to meatballs or meatloaf. Meatloaf and balls usually have a bunch of herbs and seasoning that can hide the flavor that some people don’t enjoy.
Grass-fed, pastured Beef Heart:
Heart has a concentrated source of CoQ10 which is important for cardiovascular health. Heart is abundant in vitamins A, B12, folic acid, iron, selenium, phosphorus and zinc. Heart is rich in the amino acids glycine and proline which are essential for connective tissue, joint and digestive health.
Heart is another easy organ to add to any meal. You can toss it in the food processor or slice it up and add it to taco meat. Try to remove the veins to prevent the texture from getting too chewy.
Grass-fed, pastured Beef Kidney:
Kidney is one of the best sources of selenium which helps support immunity, blood flow, thyroid function, fertility, and has powerful antioxidant properties. Kidney is an excellent source of vitamins A, B2, B3, B5, B6, B9, B12 and mineral such as phosphorus, zinc, iron and copper.
I have no recipe for kidney as of yet! The sausage maker that was a gift for Christmas might come in handy here.