Posted on 05/18/2026 8:42:42 AM PDT by Red Badger
Organ meats sit on the butcher’s shelf at a fraction of the price of premium steaks, yet most Americans walk right past them. Liver, heart, and kidneys deliver more vitamins and minerals per dollar than almost anything else in the grocery store, but cultural squeamishness and decades of convenience marketing have rendered them nearly invisible on American tables.
Even as the Make America Healthy Again movement highlights these nutrient powerhouses, the rejection persists — a telling symptom of how far we have drifted from sensible, stewardship-minded eating.
Beef liver, often called nature’s multivitamin, provides extraordinary levels of vitamin B12, vitamin A, iron, copper, and folate in a single serving. A three-ounce portion contains dramatically more B12 than a comparable cut of sirloin.
The price difference is equally stark: liver frequently sells for under four dollars a pound while popular muscle cuts command ten to fifteen dollars or more. This is not boutique health food. It is old-fashioned, economical nourishment that sustained generations before the rise of ultra-processed alternatives.
The irony is thick. In an era of skyrocketing chronic disease and complaints about grocery bills, the very foods that could address both problems are dismissed as unpalatable or old-fashioned. RFK Jr., leading the MAHA charge at HHS, has rightly called liver a “very, very affordable” option. Yet the broader culture — shaped by decades of industrialization and advertising — continues to favor packaged convenience over these time-tested choices.
Before World War II, organ meats formed a regular part of the American plate. Wartime rationing reinforced their use, directing prime cuts to soldiers while families made the most of every part of the animal. Victory brought prosperity, and with it a cultural pivot. Muscle meats became status symbols.
Offal, once ordinary, acquired associations with hardship. Large-scale packing plants prioritized efficiency and consumer preference for familiar steaks and chops. Much of the nutrient-rich variety meat left American shores, generating over a billion dollars in export revenue in recent years while domestic demand remained low.
This shift coincided with the explosion of ultra-processed foods — cheap, engineered products that crowd out real nourishment. The result is a nation spending more on healthcare to treat conditions that wiser eating might have helped prevent. Registered dietitians note that organ meats can carry higher cholesterol and saturated fat, but when consumed as part of a balanced, whole-food approach, their micronutrient benefits stand out sharply against the empty calories dominating many modern diets.
The MAHA emphasis on real food, including these affordable options, challenges the status quo. It asks Americans to reconsider nose-to-tail eating not as novelty but as prudent stewardship. Yet habits die hard. Many consumers simply lack experience with preparation. Strong flavors and textures require technique — mixing finely chopped liver with ground beef in meatloaf, for instance, or seasoning generously with herbs. The learning curve exists, but so does the payoff in both wallet and wellness.
Critics of MAHA often portray the movement as extreme or unrealistic, yet the data on nutrient density and cost tell a simpler story. Americans already accept exotic imports like foie gras when presented as luxury. The same nutritional logic applies to humble domestic offal. Rejecting it while lamenting food costs and declining health reveals a contradiction worth examining.
Our forebears understood that good stewardship includes making the most of what God has provided. In an age of abundance marred by poor choices, rediscovering these humble foods aligns with both fiscal responsibility and physical vitality. The question is whether a comfort-seeking culture will embrace that wisdom or continue subsidizing its own decline through expensive ignorance.
As the Apostle Paul reminded the church in Corinth, “Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God” (1 Corinthians 10:31). Eating with discernment — choosing nutrient-dense, economical foods that honor the body as the temple of the Holy Ghost — is no small matter. It is daily obedience with generational consequences.
The MAHA push for organ meats is no fleeting trend. It is a call to remember what sustained our ancestors and what can strengthen our families today. The ingredients are already on the shelf, waiting for a people willing to turn from convenience and reclaim the full provision before us.
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Yep! Loved them but they were a bit pricey. We made our own when I was a kid.............
A local chicken joint here, Danny’s Fried Chicken, in Niceville, has the best chicken livers and gizzards on special every Saturday!...........
Over 100 posts on this thread with no mention of Liver-Eating Johnson?
Who?............
Did he eat them with some fava beans and a nice chianti?...............
When I mention my dislike for liver, often I’m told, I’ve got this great recipe, it doesn’t taste like liver. If liver is so great, wouldn’t you want your great liver recipe to taste like liver?
😁... I actually like the taste of liver. And rutabagas...............
Haggis with neeps and tatties.
I’ve seen Haggis, but never tasted it. It’s rather expensive here in the US.........
John Johnston, the mountain man, better known as Liver-Eating Johnson, or the Crow Killer. Robert Redford’s character Jeremiah Johnson was VERY loosely based on him, unfortunately the movie people left out the eating-human-livers-raw part. Too bad, it would have improved the movie a lot IMO.
In answer to your other post, no, I don’t think he generally had any fava beans or Chianti to go with the livers.
(There is some historical dispute as to whether Johnston ever actually ate anybody’s liver, but I prefer to believe the legend.)
See post 107............
Jeremiah Johnson was a good movie.........
Would have been better If Redford ate a few livers.
Maybe he didn’t like liver!.............
The USDA has banned the use of sheep lung in the U.S., because of potential, but unproven health risks. Any haggis that you have seen here is made without the sheep lung, which means it is not real haggis.
In Scotland, haggis (with sheep lung) is served in just about every pub as inexpensive comfort food. To taste haggis is to love it.
I looked on the internet and saw that you can have it shipped straight from Scotland to your house. I assume it is the real deal........
He was a good enough actor to pretend he did.
I would not eat the bread. And need extra mayo
Headcheese? My german gr grandmother offered me some when I was @10...but I declined when she told me what it was.
Liver and onions, mushroom gravy!....
.
Served with okra!
Yum...
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