Beef Spleen

Description

Our grass-fed beef spleen comes from cattle raised on pasture here in Central Virginia. Spleen isn’t as common as liver or heart, but it’s a nutrient-dense organ meat that traditional cultures have valued for generations.

Beef spleen is packed with iron, protein, and nutrients that support immune function. It’s got a softer texture than other organ meats and a milder flavor than liver, making it easier to work into recipes if you’re exploring nose-to-tail eating. It’s also popular with folks who feed their pets a species-appropriate raw diet.

Why Our Beef Spleen is Different:

Our cattle graze on pasture their entire lives, eating grass the way nature intended. No feedlot, no grain finishing, no antibiotics or weird chemicals. With organ meats especially, what the animal eats matters. Clean pasture and a natural lifestyle means you’re getting organ meat that’s as nutrient-dense and clean as possible.

How to Use Beef Spleen:

• Ground into Meat Mixtures: Add to ground beef for burgers, meatballs, or meatloaf for a nutrient boost
• Slow-Cooked Stews: Cube and add to hearty beef stews where it becomes tender and flavorful
• Sautéed with Onions: Slice thin and cook with onions and seasonings
• Pâté or Spread: Blend cooked spleen with other organ meats for a nutrient-rich spread
• Raw Pet Food: Many raw feeders include spleen as part of a balanced diet for dogs and cats

Preparation Tips:

Spleen has a spongy texture and benefits from slow cooking or being ground up. Remove any tough outer membrane before cooking. Because of its high iron content, it pairs well with acidic ingredients like tomatoes or vinegar, which help with iron absorption.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We believe in respecting the whole animal and making nutrient-dense organ meats available to folks who want them—whether for themselves or their pets.

Questions about preparing spleen or want to know more? Let us know—we’re happy to help.