Eat Organ Meat to Grow Big and Strong

Before reading Bill Starr's seminal work, "The Strongest Shall Survive," I was not a connoisseur of organ meat.  Far from it.  My idea of "adventurous eating" was wolfing down the dark meat after Thanksgiving.  And by that point, the giblets were long gone via the trash. 

Several factors contributed to my "fear" of consuming organ meat: (1) neither my mother nor my grandmother cooked liver, heart, or kidneys for me as a kid, (2) finding high-quality product was more difficult than popping down to the neighborhood grocery store and chatting up the butcher (more on this shortly), and (3) the texture grossed me out a bit.  But I am the type of athlete who will eat just about anything if a respected coach like Bill Starr says it will improve performance. So with that, pass the salt, bro. 



 

Starr discusses liver and its many health benefits in his chapter devoted to "super foods."  "The liver acts as a storehouse for vitamins, it balances hormones, builds amino acids, it secretes bile to govern intestinal activity. The liver controls bleeding, combats dangerous clotting, fights viruses and bacterial poisons, releases energy from food, and performs an amazing variety of functions," he writes.  Starr then goes on to describe an experiment in which liver-fed rats outperformed their vitamin-enhanced peers in a genuine test "life or death" endurance – the rats were placed in a drum of water from which they could not escape, and were required to keep swimming or else drown.  While the vitamin-enhanced rats swam for an average of 13.4 minutes before they gave up, the liver-fed rats swam for 63, 83, and 87 minutes, respectively, while the remainder of the latter population was still swimming vigorously at the end of two hours.

Now was Starr ahead of the proverbial curve in touting the health benefits of liver, or was he merely regurgitating long held beliefs?

Of course it is the latter, but, to his credit, he was smart enough to recognize the success of certain practices.  Prior to the industrial revolution, the cuisine of native populations often included the consumption of organ meats.  In fact, in Steve Ambrose's book, "Undaunted Courage: Meriwether Lewis, Thomas Jefferson, and the Opening of the American West," the author, citing to Lewis' original journal entries, describes in graphic detail the eating of buffalo organs by Native Americans immediately after a hunt.  If memory serves me correctly, the natives supposedly began eating the organ meat before the buffalo was even dead (apologies for not citing to the specific passage, but it seems I have misplaced my copy of "Undaunted Courage"). 

Here in the non-buffalo roaming swamps of Washington, D.C. I have been able to procure high-quality beef liver at Eastern Market, an all-season farmer's market located only a ten-minute walk from my apartment.  For those unfamiliar with cooking beef liver, or for those just curious about someone else's preparation methods, I have provided a recipe below:

Ingredients:

Whole milk – 1 – 1 ½ cup(s)
Large ziplock bag - one gallon with zipper top
Bacon, preferably of a thicker cut – ½ pound or slightly more
White or yellow onion - one, large
Beef liver - 3 pounds, fully thawed
Garlic - fresh, one clove
Cast iron skillet - one
Large bowl - one, just about any size will do
Himalayan salt and pepper

Cooking Instructions:

Place thawed livers in large ziplock bag.  Add whole milk so that milk covers all livers.  Let sit for one hour.  This step is critical and should not be overlooked, as the milk eliminates any funky smell from cooking the liver.  If pressed for time, allow to sit for at least fifteen minutes while oven pre-heats and bacon, onions, and garlic are prepared.

Preheat oven to 350 degrees.

Remove outer layers of onion and garlic and slice into long, thin strips (I halve, then quarter the onion, at which point I cut on a diagonal line to produce thin slices).  Garlic cloves need only be chopped roughly.

Cut bacon into approximately one inch chunks.

Once oven has reached temperature, warm skillet on moderate-high heat (I use a 7/9 setting at home), then add onion slices, garlic bits, and bacon chunks.  Allow several minutes to cook on each side.  The pieces should be about 75 percent cooked through by this point.  Remove bacon, onions, and garlic while attempting to keep juices in the skillet.  This is good favor.

Turn down burner heat one notch (6/9 for me), then remove livers from bag and place in skillet (avoid “overlapping” livers in skillet).  Season to taste with salt and pepper.  Allow to cook for approximately two minutes before flipping (this should be enough time for moderate browning, but if not, allow to sit for another 30 seconds).  Repeat on other side.  Cooking on other side will probably need less time than first due to residual heat in skillet.

Once second side is browned, add bacon, onions, and garlic back in, dispersing evenly across skillet's face, and place whole skillet in oven.  Set timer for four minutes.  Chef beware: overcooked liver is gross, and I have read it tastes like shoe leather.

After removing skillet from oven, let sit for five minutes or so.  When you cut into liver, it should still hold a slightly pinkish color.

Now, personally, I don't like hot beef liver, so I let pieces cool then pack them up for breakfasts. That's right, I prefer my beef liver as leftovers served with three-four fried eggs over easy and sweet potato hash browns for breakfast.  Save your Wheaties, this meal is the breakfast of champions.