Organ Meats are the internal organs of an animal, which in nutritional value are not inferior to meat or even superior to it.
They are fried, baked, boiled and stewed to prepare hearty main courses, appetizers, and rich soups.
What are the health benefits of organ meats
By-products are a source of folic acid, B vitamins, where B12 plays a special role, which helps with fatigue, improves brain function, maintains the health of the nervous system, and prevents anemia. - the best and most easily absorbed source of iron.
Organ meats, especially tripe, lips, ears, udders, tails and gizzards, are rich in the protein collagen.
It forms the basis of the body's connective tissue - skin, bones, cartilage and tendons.
Collagen strengthens bones and blood vessels, maintains the health and beauty of hair, skin and nails.
Research shows that both organ meats and muscle meat are nutritious, although organ meats are generally more nutritious.
Why Organ Meats are cheaper than meat
Typically, by-products make up 10–18% of the animal's weight.
The organs are rich in iron and choline, which is important for brain, muscle and liver health.
Typically, by-products are cheaper than meat because they remain in large quantities after the carcass is processed and valuable meat parts are separated.
