One of the things I’ve wanted to get into my diet these days is organ meat, aka offal. However, I’m your garden variety American who is squeamish about livers, kidneys, etc., despite their nutritional value.
But I had a bit of an aha browsing the US Wellness site. Braunschweiger is something I loved as a kid … and it turns out it’s liver-based. US Wellness’ braunschweiger (pictured above) is:
a 60/40 mix of grass-fed trim and grass-fed beef liver retailed in a fully cooked 1 pound package ready to slice and serve
So I ordered a few pounds from US Wellness. Alas, I can’t eat it the way I did as a kid — in between two slices of white bread with tons of mayo — but it turns out it’s actually really good rolled up in some sliced roast beef!
Me, I’m not ready (yet) to go all Anthony Bourdain with offal, but at least I’ve dipped my toes in the water ;).
Weight Maven is written by Beth Mazur. Beth believes that obesity is more symptom than cause and that the real problem is our modern culture -- especially diet. Beth writes about ancestral health, health policy, & mindfulness. And cats! 
I was the stereotypical picky eater growing up, but for some reason I always loved liver. My mom made it all the time and I’d say, “This is great steak!” (She honestly wasn’t trying to fool me.) Or when she’d get a whole chicken, she’d pull out the heart, liver and gizzards and throw them in a pan of boiling water as we stood over the stove salivating, pulling them out and sprinkling them with a tiny bit of salt before wolfing them down. IMO the best liver recipe ever is to soak in lemon juice for an hour, then grill over high heat with onions and bacon (but leave a little pink in the center!). When you’re feeling more adventurous, I’d try heart and tongue first — heart marinated in white wine and orange juice with spices, then sliced thin and grilled fast — tongue is fantastic pickled in brine for a few days then slow-boiled for a few hours, served with brown mustard and horseradish. Heart is just as muscle-y as you’d think but can still be quite tender, and tongue is AMAZINGLY fatty and tender for a muscle that gets used almost as much as the heart. Best of all, there’s so little demand you can get them super cheap! Oh, and try homemade liver pate — cook your liver and mash it up good with salt and pepper, homemade mayonnaise (mm bacon fat!), minced onion and a little hard boiled egg. Hopefully this will be only your first step on a journey of yumminess and fantastic nutrition!
Thanks so much for the comment. My intentions are good, so we’ll see how I do ;).