Despite the fact that we have been eating all that animals have to offer for millions of years, modern western society has put organ meats on a lower plane than muscle meats. This means that while we all eat a lot of muscle cuts, we are not getting as many nutrients as we would be getting if we ate the organs as well. And while it may sound a bit intimidating to add organs to your diet, by far the most nutritious and easy-to-introduce one is the liver.
The liver has a hundred functions when we think about what it does for every living metabolism, and since one of them is to store and manage the important nutrients for the body, it makes sense why it is so full of nutrients. A portion of 3.5 ounces of beef liver contains a multitude of vitamins (B12, B2, B6, B5, A), as well as other minerals and nutrients (niacin, folate, copper, zinc, iron, selenium, and phosphorus), in addition to the high-quality animal protein!
A great way to ensure you are getting the optimal amount of these nutrients is to eat liver once a week!