Organs & Offal
Organs are a vitally important part of a nutritious and balanced ancestral diet. Think of organs as adding a "vitamin-mineral" supplement to complete and balance the diet.
Organs provide concentrated, special forms of bio-available, essential fats, vitamins and minerals required for proper organ function and overall nutritional balance.
We recommend feeding between 5-10% of each of the below categories, so that organs are included as 10-20% of the overall diet to maintain long-term health. Certain individuals can easily and healthfully consume more than this % in the diet, others are highly sensitive to these potent foods and experience digestive upset when overfed these foods -- some even require that the organs be cooked to tolerate. However, please do not skip or avoid these important foods -- organs from truly pastured and wild animals are an essential part of a balanced, nutritious diet.
There are two different categories of organs:
1) MEATY organs include: heart, gizzards, tongue, cheek, lung. Trachea, gullet, feet, tendons, heads (brain/eyes) may also be categorized here as "offal" but, unlike the other options in this category, these cuts may also provide some calcium/cartilage, so please do not rely on them to fulfill the nutrients provided by other cuts in this category of offal.
2) SECRETING organs include: liver, kidney, spleen, pancreas, testicles, glands, "sweetbreds". Green tripe may also be categorized here, however, green tripe provides a natural ca:ph balance and is best fed as a separate category independently. You still need to feed other secreting organ options *in addition* to feeding green tripe, should you include tripe in the diet.
Organs are the most nutrient dense part of an animal; we consider organs true superfoods - organ cuts are nature's most delectable and nutritious vitamin and mineral supplements you can find. Be sure to include a variety of these foods in the diet on a regular basis.