Grass-fed and organic cuts of meat are almost always more expensive than their non-organic counterparts. The same goes for cage-free and free-range chicken and chicken byproducts. There are many reasons why this is the case, but a lot of people feel that buying organic products is important for their health as well as the environment and is therefore well worth a little more cash. There’s a way, though, to get the best of both worlds.
Incorporating grass-fed organ meat into your diet provides you with a relatively cheap, nutrition-packed protein source. While grass-fed, free-range, and organic aren’t synonyms, organ meat from a source that practices one or any of these methods contains higher nutrient levels than less environmentally-conscious alternatives. If you’re totally on board with the organic movement and looking to try organ meat, you can find organic hearts, livers, and other organ products available in many grocers.
So, with that being said, why eat organs at all, let alone an animal’s heart? Well, first of all, we're not suggesting that you consume them in raw form, and a properly cooked beef heart tastes a lot like steak. If you can’t stomach starting off with a large portion of organ meat, you should look to chicken hearts. These bite-sized superfoods contain all of the nutrients and protein of a larger animal’s heart but the experience is over in just a few chews. Considering their price tags, their flavors, and the unmatched quantities of certain vitamins and minerals in beef, chicken, and lamb hearts, these meats make a smart swap for anyone who can look past the whole “this is an animal’s heart” aspect. Read on to see why you should consider incorporating animal hearts into your diet.