Organ Meats

Organ meats are dramatically more nutrient-dense than muscle meat and close many nutrient gaps in a carnivore diet. Organ meats, particularly liver, provide fat-soluble vitamins A, D, and K2, B12, copper, and CoQ10 — nutrients absent even from bone broth. Organ meats, particularly liver, are among the most nutrient-dense foods available and contain virtually zero sugar and carbohydrates. Organ meats such as bone marrow, heart, liver, and brain are among the most bioavailable and easily digestible foods available. Suet is notably easy to digest compared to most other fats. Heart is one of the most affordable organ meats. Muscle meat lacks the satiation compounds and micronutrients found in organ meats, leading to caloric overconsumption without nutritional satisfaction. Muscle meat alone is a very different nutritional proposition from a diet that includes liver, brain, heart, kidney, and bone marrow. Organ meats and conventional muscle meat collectively represent the highest-nutrient foods per calorie on earth. Liver from grass-finished animals contains approximately 2,400–3,000% of the daily value for vitamin A per serving, compared to roughly 30% in eggs and negligible amounts i…