How liver became poverty food

Seventy years ago liver was on the menu once a week in most houses in Britain, and it was not a hardship. It was Tuesday. Liver and onions, kidneys on toast, a heart stuffed and slow-cooked, marrow scraped out of a bone onto bread for the children. These were prized foods, and for most of history the organs were the first thing a hunter ate and the last thing anyone would have thrown away.

Then, in about the span of one lifetime, they became poverty food. Refrigeration and supermarkets made muscle meat cheap and clean and easy to wrap. Organs were awkward, went off fast, and needed cooking knowledge that was disappearing at the same time. Marketing did the rest. The steak was the reward. The liver was what you ate when you could not afford one.

The result is that the most nutrient-dense food an animal has is now thrown away or fed to dogs, and a population that eats more than any in history is short of the things liver and heart are full of.

This is the story that explains why our company exists. We could not get most people, ourselves included, to eat liver on a Tuesday again. So we put it in a scoop.