Organ Meats have made a massive resurgence. I was raised with these dishes prepared by my grandmother in a traditional setting. Then for decades, it was very rare for anyone in Australia to cook livers, kidneys, hearts and other organ meats. This was due to their association with frugality, the increased availability of muscle meats and a decline in traditional cooking.
Flash forward to 2025 and everywhere you look, people on social media and You Tube, health experts and master chefs are extolling the virtues of eating organ meats and primal, ancestral blends. It is more from a health and nutrition perspective than traditional cooking recipes. A new generation of health-conscious meat eaters are now discovering organ meats and wondering how to include them in their daily diet.
Organs like liver, kidneys, and hearts are some of the unsung heroes of the butcher’s block. They’re packed with nutrients including iron, B vitamins, and all sorts of goodness that your body craves. Organ meats also provide a great value way to eat. Plus, they’re a fantastic way to commence head to toe eating and reduce waste. For maximum nutritional value and the ideal ratio of Omega 3 to Omega 6 fatty acids, look for 100% pasture-raised organ meats.
If you’ve been sticking to steaks and roasts, they are a great way to diversify and challenge your cooking game. We’ll break it down step by step, covering how to cook each one on its own, then dive into blending them into minced beef for easy meals. Plus, we will discuss some premade options that’ll make your life quick and provide a bridging step for those of you not used to the strong, gamey flavour of the organ meats.
Many social media influencers have been seen to eat their organ meats raw. We do not recommend this as there is always some risk of a bacterial infection by doing this. We recommend cooking them. Whether you are consuming them raw or cooked, the best way to ensure you are eating fresh organ meats is to purchase them flash frozen and vacuum sealed. Then thaw them in the fridge overnight night or for a fast defrost, leave them for an hour in a bowl or sink of cold water.
Some optional traditional preparation techniques involve soaking them in milk or saltwater to mellow out any strong flavours. This is not necessary but could be helpful for novices who are not accustomed to their strong flavours. Let’s start with the superfood of organ meats being liver.
Mastering Liver. Tender and Nutrient-Packed
Liver is where most people tend to begin their organ eating adventure, due to its versatility, ability to be cooked quickly and nutrition profile. If you’re new to it, don’t worry about the horror stories you may have heard from people who have overcooked it into tough, inedible pieces. It’s an acquired taste but when cooked correctly, it can be buttery and delicious to a seasoned pallet. Many consider it to be a delicacy.
Start by slicing your beef liver into thin strips or medallions, about 1cm thick. Pat them dry with a paper towel before you cook them to get a nice sear. Heat up a cast-iron pan or skillet over medium-high with some grass-fed butter or some beef tallow. I personally love rendering our own pure beef fat for that extra flavour hit. If you are not after a Carnivore option, you can toss in some sliced onions and garlic to build a base. They will certainly help ease through the liver’s intense flavour.
Place the liver pieces with some space in the pan without crowding it. Sear for 2-3 minutes per side for medium-rare. You will want to be careful you do not overcook it as that turns liver rubbery. Aim for pink or at least slightly pink in the middle.
You can season it simply with salt, pepper and maybe a dash of thyme or rosemary. For a fancier option, deglaze the pan with a splash of balsamic vinegar or red wine for a quick sauce. Serve it up with caramelized onions on top. It’s a meal that will make you wonder why you waited so long to try it.
One tip for first timers who are worried about the flavour being too strong and bold; Cut the liver into very small pieces after you have cooked it. Try some small bites initially and save the rest for later. You don’t have to eat the whole serve at once. Additionally, just 100 grams of liver contains a powerhouse of vitamins and minerals. You can save the rest of your 500 gram serve for later.
Kidneys. Bold Flavour with a Twist
Kidneys might seem intimidating with their unique shape and that distinct, gamey taste and smell, but they more than make up for it being a powerhouse of protein and minerals. You may have tried them for their role in the traditional steak and kidney pie, but for beginners, let’s keep it simple and satisfying.
You can also soak kidneys in milk for an hour if you want to tone down the strength of their flavour. Always pat dry with a paper towel.
For the best cooking results, we recommend grilling or pan-frying. You have the option to place them onto skewers with chunks of onion and capsicums for kebabs. Lightly brush them with olive oil and season with salt, pepper, and a bit of paprika, then grill over medium heat for 4-5 minutes, turning often. They should be firm but still juicy inside.
If you cook them on a stovetop, first dice them up and then sauté them with ample butter plus mushrooms and shallots. Cook on high for a quick 3-4 minutes to avoid toughness. Finish with a squeeze of lemon to brighten the flavour up.
We recommend beef kidneys from pasture-raised cattle, so they are cleaner and more flavourful than what you might find elsewhere. Start small as a single kidney per person is plenty for your first time.
Hearts. Hearty and Surprisingly Steak Like
Beef heart is the surprise packet for most people when it comes to organ meats. It’s lean, muscular, and tastes a lot like a good steak when cooked correctly.
First, cut off any excess fat and remove the tough outer membrane, then slice it thin against the grain. Marinating helps tenderize hearts. You can mix olive oil, garlic, soy sauce and herbs and let it sit for a few hours.
Grilling is one of our favourite methods to cook hearts the same way you would a steak. Fire up the BBQ to medium-high, season with salt and pepper and grill 3-4 minutes per side for medium-rare. Let it rest before slicing to keep the juices in.
For a slower approach, braise it. Slice and cube the heart, brown in a Dutch oven, then simmer with stock, carrots, and onions for 2-3 hours until fork-tender. It’s perfect for stews.
Expect hearts to have a robust, beefy flavour without the intensity of liver or kidneys, making it a great entry point.
Blending into Beef Mince. The Easy Upgrade
Now, if cooking organs solo feels overwhelming, mixing them into beef mince is a game-changer. It’s stealth nutrition, your burgers or meatballs get a vitamin boost without screaming “organs!”
To make an “ancestral” blend, start with minced beef and an 80/20 keto blend is perfect for moisture. Finely chop or grind the organs: For liver, aim for 10-20% of the total mix to avoid overpowering. Hearts can go up to 10% and kidneys to 5%. Use a food processor for a smooth blend or hand-chop for texture.
Mix everything together with seasonings, onion powder, garlic, salt, maybe some Worcestershire for umami. Form patties or meatballs and cook as usual. Pan-fry burgers for 4-5 minutes per side or bake meatballs at 220 degrees Celsius for 20 minutes.
This method hides the organ flavours while amping up the nutrition. Try an “ancestral” Bolognese. Sauté the mince mix with tomatoes, herbs, and vegetables for a sauce that’s kid friendly and adult approved. I have been told by many people that they have fed this to their family without them even knowing.
The Convenience of Ancestral Blends.
Of course, not everyone has time to play butcher at home. That’s why you can also consider premade ancestral options. Beef and Liver Mince is a fantastic introductory blend. Premium grass-fed beef mince with just the right amount of liver ground in for that nutrient kick without fuss. It’s ready to thaw, season, and cook into burger patties, chili, or tacos. Customers rave about how it elevates everyday meals without any extra work.
For the full ancestral organ experience, check out Carnivore Mince. This one’s a powerhouse: Beef mince mixed with liver, kidneys, and hearts in balanced proportions, with the perfect blend being 10% liver, 10% hearts and 5% kidneys. It’s designed for folks on carnivore diets or anyone wanting maximum nutrition in one package.
Wrapping It Up. Dive In and Enjoy
There you have a straightforward beginner’s roadmap to liver, kidneys, and hearts. These cuts aren’t just good for you, they’re a nod to traditional eating that’s making a comeback. Start now, start small, experiment with flavours and remember practice makes perfect. Use organ meats in any recipe that you would currently use minced meat or diced beef.
Experiment next time you are in the kitchen. It’s easier than you think if you follow the above tips. This is nutrient dense food at its finest.
About the Author
Steven Hines is one of the owners and co-founders of Stockman Steaks. His family has been in the meat business for over 5 decades and 3 generations. He has a passion for eating great quality meat and researching the health benefits behind it.
