on June 26, 2026
The food humans ate first
For most of human history, organ meats weren't a niche food. They were the most important part of the meal.
When hunter-gatherers brought down an animal, the organs were eaten first — by the hunters, on the spot. The muscle meat came later, often shared with the rest of the group or preserved for harder times. This wasn't ceremony. It was instinct, reinforced over thousands of years by what worked: the organs kept people strong, fertile, and clear-minded. The muscle meat filled them up.
Every traditional culture we know about followed some version of this pattern. The Maasai prized liver. The Inuit ate the adrenal glands and caribou stomach contents for vitamin C in a place where plants couldn't grow. Traditional Chinese medicine used animal organs as the basis of many remedies. European peasant cooking turned heart, kidney and liver into everyday food. Nothing was wasted, but the organs were never the leftovers — they were the prize.
Then, sometime in the last century, that quietly changed.
How organ meats disappeared from the plate
Modern food systems didn't just shift our diet. They erased an entire category of nutrition that had defined human eating for as long as we've been human.
Several things happened at once. Industrial farming optimised for muscle meat — it's easier to standardise, store and ship. Refrigerated transport made distant ingredients normal, and exotic foods more interesting than the traditional ones. Cultural shame attached itself to "weird" body parts: liver became something only old people ate, kidney was associated with poverty, heart was for soup. Convenience food rewarded soft, flavour-neutral protein over the strong, mineral taste of organs.
By the 1980s, most Western households had stopped eating organ meats entirely. A generation grew up without ever tasting them. The knowledge of how to cook them — passed down by grandmothers for centuries — was largely lost.
What replaced them was synthetic. Multivitamins promised the same nutrients in pill form. They were cheaper, easier, and felt modern. But they weren't food. And the human body knows the difference.
What organ meats actually contain
Here's the part most people don't realise.
Gram for gram, organ meats are some of the most nutrient-dense foods on earth. Not by a small margin — by a wide one.
Take beef liver as the most studied example. A single 100-gram portion of beef liver contains:
- More vitamin B12 than any plant food on earth
- Hundreds of times more vitamin A (as pre-formed retinol) than carrots
- More copper than nuts, seeds or whole grains
- Heme iron absorbed more efficiently than plant iron
- Naturally occurring CoQ10, choline, riboflavin, folate, selenium and zinc — all in their whole-food form
The same is true of heart (rich in CoQ10 and taurine), kidney (high in selenium and riboflavin), and other organs that traditional cultures valued. Each one delivers a slightly different nutrient profile, but together they form the most complete food source the natural world produces.
This isn't a marketing claim. It's why traditional cultures intuitively reached for them — long before anyone understood vitamins or minerals as concepts.
Why form matters as much as content
There's a deeper reason organ meats sit at the top of nutrient-density rankings — one that synthetic supplements cannot replicate.
The vitamins and minerals in beef liver come in their natural ratios, with the cofactors needed to absorb them, in the form the body evolved to use.
This matters more than most people realise. Synthetic vitamin A, for example, is usually beta-carotene — which the body has to convert to retinol before it can be used. Many people convert it poorly, especially those with certain genetic variations. Beef liver contains retinol directly. No conversion needed.
The same pattern repeats across nutrients. Synthetic folic acid versus natural folate. Cyanocobalamin versus methylcobalamin (B12). Magnesium oxide versus magnesium glycinate. In each case, the natural whole-food form is more bioavailable, better tolerated, and works the way the body expects.
This is what nutrition scientists call the food matrix effect. Nutrients in food don't act alone — they work together. A vitamin pulled out of its natural context and synthesised in a lab behaves differently than the same molecule embedded in food.
For thousands of years, our ancestors got their nutrition the first way. Most modern supplements deliver it the second way.
What modern science says
Nutritional science is starting to catch up to what traditional cultures already knew.
Recent research has reinforced what hunters and healers practiced intuitively: that the bioavailability of nutrients depends not just on quantity, but on form, context, and the presence of cofactors. Studies on isolated synthetic vitamins versus food-based equivalents consistently show better absorption and longer-lasting effects from food sources.
Beef liver, in particular, has been studied as a potential intervention for nutrient deficiencies that synthetic supplementation fails to correct. Postpartum recovery, low-energy states, anaemia, and certain neurological conditions have all responded to whole-food liver in ways that synthetic vitamins did not.
None of this is a recommendation to treat any condition. But it does suggest something traditional cultures understood without needing studies: that real food is a better starting point than imitation.
So why don't we eat them anymore?
If organ meats are this nutritionally rich, why aren't they back on the plate?
For most people, the answer is practical, not scientific.
Taste. Organ meats have a strong, mineral flavour. It's an acquired taste in cultures that no longer grew up with it.
Cooking knowledge. The traditional preparations that made organs delicious — soaked in milk, slow-cooked with onions, pan-fried with butter and herbs — are not part of modern cooking education.
Sourcing. Quality organ meats from grass-fed, organic cattle are hard to find at supermarkets. Most are imported, frozen, and come from animals raised under industrial conditions.
Time. Preparing organ meats well takes longer than most weekday cooking allows.
This is the gap BIOFAL was built to fill.
Real food in a form you'll actually use
Our solution wasn't to invent something new. It was to take what worked for thousands of years and make it usable for modern life.
We freeze-dry beef organs from two Latvian organic farms at -40°C — a process that preserves the full nutritional profile without using any heat. The result is a concentrated whole food, capsuled in small batches, with nothing added. No fillers. No flow agents. No synthetic vitamins to make the numbers look bigger. Just real food, in a form you can take every morning with breakfast.
You don't have to learn how to cook liver. You don't have to overcome the taste. You don't have to wonder where the animal came from. The work is done — slowly, locally, and exactly the way it should be.
This is what BIOFAL stands for. The ancestral way of nourishing the body, with the modern care it deserves.
Where to start
If you're new to organ meats, our Organic Beef Liver is the most studied and the easiest to start with. It's the single most nutrient-dense organ in the body — and the one traditional cultures reached for first.
If you want a broader nutritional profile, our Organic Beef Organ Blend combines liver, kidney and heart in their traditional ratios — three organs, one daily capsule.
For men specifically interested in traditional male vitality nutrition, our Organic Beef Testicles & Liver follows a formula that hunters across cultures used for centuries.
All three are EU Organic certified, freeze-dried at -40°C, and hand-crafted in our facility in Riga. Lab-tested for purity. Sealed in amber glass. Traceable to source.
Real food. Properly preserved. Made the slow way.
