I’ll be honest just the thought of eating organ meats used to gross me out. When I was 16 and visiting London, someone tricked me into trying kidney pie and it was traumatizing. I didn’t go near organ meats for decades after that.
But here’s the truth: organ meats are incredibly nutrient-dense. They’re packed with micronutrients that most of us just aren’t getting enough of, especially if we’re trying to age powerfully and support our hormones, energy, and muscle.
So, I found a workaround.
Enter Pluck, a chef-created organ meat seasoning by James Barry (who also doesn’t love eating them the traditional way). It’s shockingly good and now I use it daily on roasted vegetables, stir-fries, and even air-fried chicken thighs. It’s one of the easiest, cleanest ways to get the benefits of organ meats without having to chew on liver or kidney.
If you’re looking for a sneaky way to get organ meats into your life without the texture trauma, this is it.
📌 Link to Pluck Seasoning:
📌 Bonus tip: Always choose organ meats from clean, pasture-raised sources if you’re eating them directly, they’re filtering organs, so quality matters.
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