Organ Meats

Jaybird · Organ Meats

I thought we could talk a bit about raw organ meats specifically. I'd love to hear anyone's experience and knowledge on this subject.

The only organ meat I've eaten raw so far is beef liver, and I love it. It's like dessert to me. It's got a cool texture too...its soft and smooth, yet has an interesting crunch to it.

Jaybird

So has no one adventured into eating raw organ meats yet? I have a cow tongue in my freezer that I might try next...

jl53563

Jaybird

Yeah, I sure don't eat liver every day. It doesn't appeal to me on a regular basis. I had a strong craving for it and went with it. I do recall theBear mentioning the carb content of liver.....according to fitday.com it's 1 gram carb per 1 oz of liver, along with 1 gram of fat and 6 grams of protien. He doesn't caution against too many eggs though, which contain 1 gram of carb per egg. Eggs do contain 5 grams of fat though, much better to consume those on a regular basis Smile

Carolyn

Jaybird,
have you tried the raw cow tongue yet? I've tried raw bison tongue and it's tough to chew especially the skin. some raw fooders just cut the tongue up into small pieces and swallow it but I like to taste my food when I eat.
some just eat the back part of the tongue raw and give the front tougher part to their dog. it tastes Great slow-cooked.

I've also tried raw bison heart. much better than the tongue. I still prefer my meats cooked - they taste better. I am cooking them more rare and eating some raw - like ground beef mixed with ground liver.

Jaybird

I haven't tried the cow tongue yet. I may end up slow cooking it, not sure. I'll probably try a few pieces at least and cook the rest. I do like the taste of cooked meat as well. So I feel good about eating rare meat, some slow cooked, and some raw. Its a good balance for me.

brklx

I have tried raw tongue several times but gave up on it. It is very tough and to get it softer you have to boil to death.
But why bother with tongue, if you look up its nutrition value it does not have any advantage over regular steak and what's more it has 3.68g of carbs per 100g. I believe it is right up there with liver. Of course liver has a substantially higher nutritional value. To me tongue is not even an organ meat, just a muscle with carbs in it.

TidalPool

I like beef liver, but I LOVE chicken liver. I've never had either raw, but I do sear my chicken livers in pork fat and so the middle is still pink... mmmmm melt in my mouth good. I've not tried them raw, but I used to over cook and now i'm moving further away from that! Smile

Carolyn

what I like about tongue is that its fatty and cheap. I bought bison tongue for $2/lb.

Jaybird

brklx...I was thinking at first it would be considered just a muscle. It's actually a muscular organ though:

Tongue
Noun.
1. The fleshy, movable, muscular organ, attached in most vertebrates to the floor of the mouth, that is the principal organ of taste, an aid in chewing and swallowing, and, in humans, an important organ of speech.
2. An analogous organ or part in invertebrate animals, as in certain insects or mollusks.

Anyhoo, when you said it was just a muscle the nerd in me had to do the research Roll Eyes

Tidal...ah, yes, chicken livers are great. When I cook the liver, I don't cook much either, its so nice cooked with bacon. Yummm.

Carolyn, have you eaten tongue raw? If so how do you eat it? If not, how do you prefer to cook it?

Carolyn

I tried the tongue raw but its rather tough especially the skin. I just sliced it thin and put a little sea salt on it. (A sauce would have helped.) I prefer to slow-cook it for several hours or longer. I slice it into pieces first. When its cooked, I peel the skin off and throw it away. While I chop up/shred the cooked pieces, I cook the liquid down to a reduction sauce. Then I add the meat back and it tastes like fatty roast beef. very good.

LOOPS

I eat raw chicken livers every day now. Probably about 2 oz a day. I don't like the taste so I just swallow them.

Max Thunder

I don't think you're supposed to eat the skin on the beef tongue?

I had tried it raw too but it was way too tough and the skin was hard to remove, while once slowly cooked in water (3 hours), it becomes extremely tender and the skin is very easy removed with a knife.

It might me like muscles, except that it is a lot fatter and it tastes a lot better.

It's weird that it contains so much carbs though. Pork tongue has none.

I eat raw beef liver too, I like it, although I cut it in small pieces with scissors so it is easier to chew.

Raw chicken hearts are great too, they're easy to chew since they're so small.

I'd like to try some raw chicken gizzards.

I'm currently eating raw bone marrow.

brklx

Meredith · Re: Organ Meats

Organ Meats

Re: Organ Meats