Nose-to-tail eating for women: a beginner's list

Nose-to-tail eating is an old way of cooking: use the whole animal. For most people the hard part is getting started. Here is a short list, easiest first.

  1. Heart. Mild, close to a lean steak in texture. Slice thin and sear.
  2. Chicken liver. Milder than beef liver. Pan-fry with onions, or blend into pate.
  3. Beef liver. Stronger flavor. Soak in milk or lemon water for an hour, then cook quickly so it stays tender. Many people mix a small amount into ground beef.
  4. Kidney. Strong flavor. Best in slow-cooked dishes with other ingredients.
  5. Bone broth. Not an organ, but a common first step into the same style of eating.

If you do not like the taste

Some people use dried organ capsules instead. These are a convenience, not a replacement for a varied diet. If you try one, read the label for organs, amounts and added ingredients.

A note on liver

Liver is rich in vitamin A. If you are pregnant or could become pregnant, or take other supplements with vitamin A, ask a qualified professional how much liver is right for you.

FAQ

What is nose-to-tail eating?

Cooking and eating the whole animal, including organs.

Which organ should a beginner try first?

Heart or chicken liver. Both are milder than beef liver or kidney.

Do I need a supplement?

No. Organ capsules are a convenience for people who do not want to cook organ meats.

These statements have not been evaluated by the FDA. Nothing on this site is intended to diagnose, treat, cure, or prevent any disease. Talk to a qualified professional before changing your diet or starting a supplement.