My New Year’s Resolution: Eat More Organ Meats

For several months I’ve been saying that I want to eat more organ meats, but then not actually doing it.

I like to try new things all the time, so New Year’s resolutions aren’t that big of deal to me. I do still tend to make a small one each year. Last year it was to learn how to poach eggs, which took me until October to do (thanks Heather!) and then I felt silly because it was really pretty basic and just took some practice. Like most things in the kitchen.

For 2012 I have another food-related resolution: to eat organ meat at least once a month. Even though I took an organ meat preparation class last year, I still haven’t made a regular habit out of using them. Now I’m resolving to do so. For the sake of a dense source of nutrition, and also a way to economize on healthy foods.

To start, we’ve talked to our local natural grocer and they said that if we purchase a beef heart from a pasture-raised steer they will grind it for us at no extra change. We plan to mix this with regular ground beef for burgers, and we won’t even notice a difference in taste.

I’m not pressuring myself to cook organ meat a different way every month, so we may just eat these hamburgers all year and call it a success. I like to keep my goals achievable!

I’ll definitely post about what we do incorporate and any recipes we come up with, so stay tuned.

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3 Responses to My New Year’s Resolution: Eat More Organ Meats

  1. jennutrition January 3, 2012 at 8:07 AM #

    I’m most intimidated by beef liver, but bacon fat makes everything better, so that’s a great idea! Thanks!

  2. Jim Eaton January 3, 2012 at 5:33 AM #

    Hey Jen,

    I have the same resolution. Last night I treated myself to grass fed beef liver and onions fried in bacon fat. Very tasty!
    The ground heart is a great idea. I will have to see if I can get that done here (New Hampshire).

    My daughter (who is a NT student) turned me on to your blog and I appreciate you sharing your experiences.

    I look forward to learning more.

    Thanks,
    Jim

  3. bodywisdomnutrition February 28, 2012 at 4:47 PM #

    Oh, thank you!