Olympic Weightlifting Forums - Catalyst Athletics

Olympic Weightlifting Forums - Catalyst Athletics (http://www.catalystathletics.com/forum/index.php)
-   Nutrition (http://www.catalystathletics.com/forum/forumdisplay.php?f=36)
-   -   Organ meats--a primer (http://www.catalystathletics.com/forum/showthread.php?t=5752)

Emily Mattes 09-25-2010 08:49 AM

Organ meats--a primer
I'm starting to enter the world of organ meats. So far I've done liver (beef and pork), and I've been eyeing kidney and intestines at the local market. I'm a fan of the nutritional profile and the price.

However, I also remember vaguely hearing that some organ meats are fantastic for you if taken from a grass-fed source, but basically poison if you're buying it from the mass-produced supermarket cows. But that's my only source of meat for financial reasons (basically trying to spend <$2/lbs). Should be avoiding all organ meat, or just certain organs? Which organs?

If anyone has any favorite recipes for organs that would be great too. Any and all organs welcome, I've just been sauteeing up the liver bits (my oven's not working right now :( ) and have no idea what to do with anything else.

Yael Grauer 09-26-2010 07:11 PM

I would not do any filter organs from non-organic non-grassfed sources. So which are filter organs? Liver, kidney... I think it's just those two, right?

Jon Sikes 09-27-2010 06:26 AM


The organ meat Bible!

I'm a big fan of foie gras, but not cuz of it's nutritional profile. It's just awesome.

Blair Lowe 09-28-2010 10:42 AM

I believe cow heart is more expensive than liver, kidneys, and the intestine but doesn't smell anywhere as bad. Good meat when marinated.

Wayne Riddle 09-28-2010 04:42 PM

Calf liver, soaked in milk for a few hours before cooking is real tasty.

Gary Ohm 09-28-2010 06:27 PM


Originally Posted by Jon Sikes (Post 81060)

Cool book.

Emily I know less about organ meat than you do, so I'll be spectating on this thread. Thanks for starting it.

Jay Cohen 10-05-2010 09:05 AM


Don't worry too much about Grassfed, best to find local butcher or be willing to travel, then spend time on line. The Nose to Tail Cookbook is a classic.

I have a market that sells all organ meats, working on a killer pigs ear recipe along with cooking a whole pigs head.

Organ meats are cheap and packed with nutrients.

Have fun, eat anything that moves.

All times are GMT -7. The time now is 12:36 PM.

Powered by vBulletin® Version 3.8.9 Beta 3
Copyright ©2000 - 2016, vBulletin Solutions, Inc.