Don't Break Hearts -Why Consumers Want More Offal On Their Plates

Many consumers have very little experience eating offal. But, those that have, know it has a place in every kitchen. Those that haven’t are curious about it. Regardless of consumers’ knowledge of it, the so-called “fifth quarter” is quickly becoming a hot topic for chefs and foodies alike.

Honestly, chefs across the country don’t have a single problem enticing their guests to try livestock organs and entrails. With the popularity of sustainable nose-to-tail cooking, hard-to-beat price point, and general curiosity surrounding offal, 2018 is the year to introduce hungry Georgians to this adaptable food source. 

Sustainability” is a big buzzword in the food world, and has been for years. It’s a simple idea: reduce food waste. Ergo, using every part of an animal, including its organs, is sustainable.

“When we rear an animal for food we should at least eat the whole thing,” Carina Millstone of food waste org Feedback states in this inside look at offal.

Local farms rarely discard the innards that corporations turn their nose up at. Georgia family farms are committed to honoring the animals they raise for food, and offer chefs every precious part of their hard work. Readily available on Farm’d, offal’s price point is almost as irresistible as a good head cheese.

“One reason offal is popular around the world is its cheaper price, and restaurateurs are cognizant of that, too,” said Eater’s Robert Sietsema, quoted here

Healthy Insides for Your Insides

With high amounts of iron and amino acids, beef heart is an underrated muscle that can be tenderized into a spectacular dish for less than half the price of other cuts.

Americans may have been slow getting on board with eating offal but online media has made the world so much smaller (or, perhaps, bigger) since almost anyone can experience (and drool over) other cultures with just a few clicks and taps.

The more people travel around the world, the more you’ll see an influence of other cultures.
— Chris Cosentino

Beautiful photos shared of exotic foods has given many a desire to try new foods, says Chris Cosentino in his book, Offal Good. Unsurprisingly, offal has been in vogue in many, many other places around the world for decades.

2018 is a year for trying out something new, and many consumers are ready to get on board with offal. Connect with your community on the Farm’d marketplace to purchase from your local farmer that is ensuring the food that hits your plate is sustainable and worth your money.