Grass-fed Beef Organs Recipe

Trim membranes and connective tissue from the liver, heart, and kidney. For liver: remove any visible greenish bile remnants and slice into 1/2-inch strips. For heart: open along the natural seam, remove major vessels and valves, and slice thinly. For kidney: slice in half, remove white core if present, and cut into 1/4-inch slices.

Rinse trimmed organs briefly under cold water and pat dry thoroughly with paper towels. Work quickly to keep organs cold.

Place liver, heart, and kidney in a bowl, cover with cold water and 1/2 teaspoon sea salt and let sit 10 minutes to draw out blood. Drain and pat dry again.

Mince aromatics

Finely dice the 1/2 cup yellow onion and mince the 2 garlic cloves. Chop the parsley and set aside.

In a medium bowl, lightly beat the egg. Add diced onion, minced garlic, chopped parsley and mix.

Coarsely chop the trimmed organ pieces into small, uniform pieces (about 1/4–1/2 inch). Place them into a food processor in two quick pulses (or chop finely by knife). You want a coarse paste, not a smooth purée.

Transfer the chopped organs to the bowl with the egg and aromatics. Add 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon ground cumin and 1/4 teaspoon red pepper flakes. Mix thoroughly with your hands or a spatula until evenly combined. Taste a small piece (optional: cook a small pinch in a hot pan to adjust seasoning).

Heat a large skillet over medium-high heat. Add 2 tablespoons grass-fed butter or ghee and 1 tablespoon extra-virgin olive oil. When the fat shimmers and butter is foaming, add the organ mixture in a single layer (you can make small patties or spread as a loose hash). Do not crowd the pan; cook in batches if needed.

Sear without moving for 1.5–2 minutes to develop color, then stir or flip pieces and continue cooking another 2–3 minutes until organ pieces are opaque and lightly browned. Total cooking time should be 4–6 minutes depending on thickness. Avoid overcooking liver to prevent dryness—it should be just cooked through.

If you formed patties, press gently and cook 3–4 minutes per side. If you made a hash, spread evenly and flip/stir occasionally for even browning.

Remove skillet from heat. Stir in 1 teaspoon fresh lemon juice and adjust salt and pepper to taste.

Plate the cooked organs over a bed of microgreens or baby spinach if using. Spoon a dollop (about 1–2 tablespoons) of plain full-fat yogurt or cultured kefir on the side and sprinkle chopped chives or green onion.

Serve warm. Refrigerate leftovers in an airtight container for up to 3 days or freeze up to 1 month.