We strongly believe in nose-to-tail eating. Not only is it the most respectful and responsible way to honour the whole animal and reduce waste, but it is also one of the most nourishing ways to eat. Organic meats like liver, heart, kidney, tongue, and oxtail are some of the most nutrient-dense foods available, naturally rich in bioavailable vitamins, minerals, collagen, and essential compounds that support energy, immunity, hormone balance, and overall resilience. They offer a depth of nutrition that muscle meats alone simply cannot provide. Just like the rest of our beef, all of our organ meats come from certified organic, 100% grass-fed and finished animals, raised with love and care from start to finish. 

LIVER

Often called nature's multivitamin, liver is one of the most nutrient-dense foods you can eat. It is exceptionally rich in vitamin A in its most bioavailable form, which supports hormone balance, skin health, immunity, and vision. High in B12, folate, choline, iron, copper, and zinc, making it especially supportive for energy, brain health, red blood cell production, and detox pathways. It also contains retinol and glycine, which support liver function and methylation rather than burdening it. 

Beginner-friendly use:
Beef Liver Pâté with Herbs and Butter
Blending liver with butter, garlic, and fresh herbs softens the flavour dramatically. Served on sourdough or crackers, it feels elegant rather than intimidating.

HEART

Heart is technically a muscle meat but nutritionally behaves like an organ. It is very high in CoQ10, which supports mitochondrial function, cardiovascular health, and energy production. Also an excellent source of B vitamins, zinc, selenium, and highly absorbable iron. It is lean, protein-dense, and especially supportive for endurance, stamina, and heart health, ironically.

Beginner-friendly use:
Marinated Grilled Beef Heart Skewers
Thinly sliced, marinated in olive oil, garlic, lemon, and herbs, then quickly grilled. When prepared this way, heart tastes very similar to steak.

TONGUE

Tongue is rich in collagen, elastin, and glycine, which support skin, joints, gut lining, and connective tissue. It is also high in zinc and B12, supporting immune health and nervous system function. It does have a higher fat content than many cuts, making it satiating and helpful for stable blood sugar.

Beginner-friendly use:
Crispy Beef Tongue Tacos
Slow cooked until tender, diced, then crisped in a hot pan and tucked into tacos with lime and salsa. The texture becomes rich and tender, not unusual.

OXTAIL

Although technically considered offal (entrails and internal organs of an animal used as food), oxtail is a connective tissue goldmine. It is extremely rich in collagen, gelatin, glycine, and proline, which support joint health, gut repair, skin elasticity, and sleep quality.
Slow cooking pulls out minerals like calcium, magnesium, and phosphorus into the broth.
Excellent for nervous system regulation and balancing the amino acid profile of muscle meats.

Beginner-friendly use:
Slow-Braised Oxtail Stew
Cooked low and slow until fall-off-the-bone tender. The collagen-rich broth turns silky and luxurious. It feels like classic comfort food.

KIDNEY

Kidney is one of the best sources of selenium, which is critical for thyroid function, antioxidant activity, and immune health. It is high in B12, riboflavin, iron, and zinc.
It also provides DAO supporting nutrients, which can be helpful for histamine processing in some people when very fresh and properly prepared. It supports adrenal and kidney health through dense micronutrient content.

Beginner-friendly use:
Steak and Kidney Pie
Chopped small and cooked with beef, onions, and gravy inside pastry. The flavour mellows when paired with steak and slow cooking.


If you have been curious about organ meats but unsure where to begin, consider this your invitation to try one cut this season. You do not need to change everything about how you eat to experience the benefits. Adding liver to a pâté, slow-braising oxtail for a nourishing stew, or grilling marinated heart alongside your usual steaks is a simple way to explore nose-to-tail eating in a practical and delicious way. It is one more step toward eating more fully, wasting less, and truly honouring the whole animal we work so hard to raise well. And as always, if you have questions about preparation, flavour, or where to start, we are more than happy to help.

SHOP ORGAN MEATS