Waste not, want not. AMIRITE? Unfortunately not. It’s just not the modern American way. It seems strange and out of place today, but folks, we used to eat the whole animal. The bellies and brains, hearts and hocks, cheeks and necks, tongues and testicles, shanks, gizzards, spleens, marrow and more. Over time, these nutritious bits were slowly eliminated from our diets, leaving us with only muscle meat to eat. While muscle meat plays an important role in the human diet, we’re eating far too much of it AND we’re lacking the dietary balance that consuming offal, or organ meat, would provide.
Apart from sweetbreads and fried livers, many modern eaters don’t even have offal on their radar. However, there is an emerging trend of whole animal, or nose-to-tail, eating. If you’re interested, beef heart is a good starting place. It’s very similar to a tender steak in both taste and texture. I’m pretty confident that I could serve it to you as steak and you’d never know the difference.
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