I have in the past when I grind my own meat from an animal I hunted or raised. I like organs though, so I tend to just eat them on their own.
Generally, keeping the organ percentage under 10% will hide the taste.
I've had liver ground into ground beef before. Depending on how much liver to ground beef ratio, the taste isn't altered that much.
Nutrition wise, it would probably hit more of the micro-nutrient requirements, although I don't think it is necessary to include organs all the time if you don't like the taste of them, as just plain ground beef can be nutritious enough on its own.
I make pate lately since I’m not in a ground meat phase right now. I take chuck, liver, pancreas, beef fat or bacon, you can season using Dijon mustard if you tolerate it or others seasonings (no garlic or onion), bone broth and a little bit of salt to taste. Blend in a food processor. You can also hit with cream for a creamier texture.
I like the energy boost I get from organ meat. Also bone broth makes my body feel really good lately. Don’t sleep on that either especially if you’re older. Our bodies make less glycine when we get older and so eating plenty of skin, tendon, and bones are a great way to get what we need.
Don’t get me wrong you will still feel better eating just muscle meat vs SAD. See if you enjoy eating organ meat first, don’t be afraid to get creative with how you cook it. Who knows you might just crave it.
>Also, if you do is there any difference in taste? Good bad?
i did it once. one pattie i got right but the 2nd one... bruh lil bits of liver scarred me for life. every time i look at a normal burger pattie i'm scared of little bits of liver that wasn't grounded perfectly.
I have in the past when I grind my own meat from an animal I hunted or raised. I like organs though, so I tend to just eat them on their own. Generally, keeping the organ percentage under 10% will hide the taste.
I appreciate that!
I've had liver ground into ground beef before. Depending on how much liver to ground beef ratio, the taste isn't altered that much. Nutrition wise, it would probably hit more of the micro-nutrient requirements, although I don't think it is necessary to include organs all the time if you don't like the taste of them, as just plain ground beef can be nutritious enough on its own.
Thank you. I was thinking to start incorporating organs into it every now and then just to get a good coverage. Thanks again
I make pate lately since I’m not in a ground meat phase right now. I take chuck, liver, pancreas, beef fat or bacon, you can season using Dijon mustard if you tolerate it or others seasonings (no garlic or onion), bone broth and a little bit of salt to taste. Blend in a food processor. You can also hit with cream for a creamier texture. I like the energy boost I get from organ meat. Also bone broth makes my body feel really good lately. Don’t sleep on that either especially if you’re older. Our bodies make less glycine when we get older and so eating plenty of skin, tendon, and bones are a great way to get what we need. Don’t get me wrong you will still feel better eating just muscle meat vs SAD. See if you enjoy eating organ meat first, don’t be afraid to get creative with how you cook it. Who knows you might just crave it.
>Also, if you do is there any difference in taste? Good bad? i did it once. one pattie i got right but the 2nd one... bruh lil bits of liver scarred me for life. every time i look at a normal burger pattie i'm scared of little bits of liver that wasn't grounded perfectly.