Organ meats - liver, heart, tongue, kidney, oxtail, and more - are among the most nutrient-dense and affordable parts of the animal, and a butcher or beef share is the easiest place to get them. They are the heart of nose-to-tail eating, and often included free if you just ask.
What to ask for and how to use it
| Cut | Best use |
|---|---|
| Liver | Pan-seared, pate, or ground into burgers |
| Heart | Grilled or braised - lean and beefy |
| Tongue | Braised, then sliced for tacos (lengua) |
| Kidney | Steak and kidney pie, quick sautes |
| Oxtail | Slow-braised, rich stews and soups |
| Sweetbreads | Crisped and pan-fried, a delicacy |
| Bones | Bone broth and stock |
Get them with your share
When you buy a beef share, the organs are yours if you request them on the cut sheet, usually at no extra cost. Most people forget, and the offal is discarded. Write down that you want the liver, heart, tongue, oxtail, and bones, and you add pounds of nutritious food to your order for free.
A note on nutrition and cooking
Liver is exceptionally high in vitamin A, B12, and iron, which is why most guidance suggests eating it in moderation rather than daily. To tame its flavor, soak sliced liver in milk, then cook it hot and fast to medium. Most organ meats reward either quick high-heat cooking (liver, heart) or long slow braising (tongue, oxtail, cheek).
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Last verified: July 2026 by the Butcher Bud editorial team. Ranges are typical; confirm details and pricing with your local farm, butcher, or processor. Regulations vary by state.