Long ago, in a time before supermarkets and factory farms, our ancestors had to hunt and gather for their food. They quickly learned that the most nutrient-dense parts of an animal were the organs, such as the liver, kidney, and heart. These organ meats were rich in vitamins and minerals, and provided the energy and sustenance needed to survive in a harsh environment.

As communities began to form and agriculture developed, people continued to include organ meats in their diets. They were often considered a delicacy, reserved for special occasions and honored guests. In many cultures, organ meats were believed to have medicinal properties and were used to treat a variety of ailments.

But as times changed, and with the advent of industrialization and mass production, organ meats fell out of favor. People began to prefer the more familiar and easily accessible muscle meats. Organ meats were relegated to the less desirable cuts and were often discarded or used as pet food.

However, in recent years, there has been a resurgence of interest in organ meats. People have started to rediscover the nutritional value of these traditional foods and the health benefits they provide. Many have also started to recognize the environmental and ethical implications of factory farming and have begun to seek out more sustainable and humane alternatives.

Now, organ meats such as liver, kidney, and heart are being prized as nutrient-dense superfoods and are gaining popularity among health-conscious individuals. We have created a simple way to consume organ meats and as a result, organ meats once again take their rightful place in the human diet, fulfilling their role in supporting overall health and wellness.