Learn more about the product - Organic Organ Matrix
From sacred foods to forgotten staples, and why they are finding their way back.
The Forgotten Superfood
For most of human history, organ meats were not a curiosity but a cornerstone. Liver, heart, kidney, and spleen were seen as treasures, foods often reserved for elders, warriors, or those recovering from illness. Across cultures, they were celebrated as nature’s multivitamin, packed with essential vitamins and minerals in their most available form. They were considered the best of what the animal had to offer. Yet in just a few generations, organ meats slipped from everyday diets into obscurity.
When Did We Turn Away?
The decline of organ meats was less about nutrition and more about perception. After the Second World War, prosperity became tied to choice, and choice meant steak. Muscle cuts were marketed as modern, refined, and aspirational, while liver and kidney carried the stigma of hardship. By the late 20th century, they were seen as old-fashioned, their strong flavours out of step with the rise of convenience foods and uniform tastes. Popular culture even turned them into a spectacle, “fear factor” foods that were meant to shock, not nourish. In this shift, what once symbolised resilience and vitality was cast aside as a reminder of scarcity.
What We Lost Along the Way
In turning away from organ meats, we left behind more than tradition. We set aside some of the most nutrient-rich foods available. While muscle meat delivers protein, organs provide a broader spectrum of micronutrients essential for energy, growth, and long-term wellbeing. A 2024 study in Nutrients analysed beef heart, liver, kidney, tongue, tripe, marrow, testicles, and blood, and found that each qualified as a “Good Source” or “Excellent Source” of at least one essential nutrient by FDA standards. The analysis highlighted not only the density of liver’s vitamin A and B12 but also the coenzyme Q10 in heart, the selenium and iron in kidney, and the highly bioavailable iron and fatty acids in spleen and marrow. What earlier generations treated as ordinary staples, we now see as unusual or exotic, and in doing so, modern diets have lost both variety and balance.
A Shift in Perspective
The story is changing again. As conversations about sustainability, food waste, and authentic nutrition gain momentum, organs are being rediscovered. Younger consumers are asking why the most nutrient-rich foods were discarded in the first place. Chefs are bringing nose-to-tail cooking back into high-end restaurants, while wellness communities celebrate organ meats as both sustainable and aligned with ancestral wisdom. What was once dismissed as outdated is being recognised as forward-thinking, a natural answer to the challenges of modern nutrition and resource use.
Beyond Food: A Philosophy of Wholeness
The return of organs is not just about what we eat but about how we think. Nose-to-tail is a philosophy as much as a diet. It challenges the culture of waste, where only select cuts are celebrated and the rest is forgotten. Using the whole animal honours its life, reduces environmental burden, and connects us to practices that were once second nature. In this way, organ meats are not just nutrient-rich foods but also symbols of sustainability, authenticity, and respect.
From Stigma to Ritual
What changes perception is not only information but ritual. Just as whisking matcha or pouring a turmeric latte can turn a simple act into a moment of care, the way we reintroduce organs matters. Capsules and powders allow people to access their benefits without the barriers of taste or lengthy preparation. In this form, what was once considered difficult or stigmatised becomes approachable, even elegant. Organs can be reframed as a quiet, repeatable practice, a small ritual of nourishment woven back into modern routines.
A Modern Expression of Ancestral Nutrition
Reintroducing organ foods is not about nostalgia but about restoring balance. Where muscle meat offers strength, different organs each bring their own set of micronutrients: heart for coenzyme Q10, kidney for B vitamins and selenium, spleen for iron, and liver as a natural source of vitamin A. Together, they form a spectrum of nourishment that earlier generations valued instinctively but modern diets often miss.
Our Organic Organ Matrix was developed with this philosophy in mind. Made from grass-fed Nordic cattle, it blends organ varieties into a form that fits modern routines while preserving authenticity and sustainability. It is not about isolating one food. It is about reconnecting with the principle of wholeness, a reminder that resilience and longevity are built on diversity as much as on depth.
