I have to agree with this. First time I had beef liver was a like 11 weeks ago. I didn’t like the taste at first. But I now love the taste. It’s a rich taste because it’s filled iron and other essential vitamins and minerals. 
Discussion
I just can’t. But good on you 🤙🏼
I suppose its in the name...
I concur with you, SM! I hated at first, being forced-fed by mother, but now I love it, especially when it made with onions and bacon!🔥✝️🙏😎
Looking for a good grass fed lover source
And liver 🤣
Lol good thing about liver is that it’s cheap and very filling
I wish I was adventurous with food as I am about other ideas. I'm sure liver is very healthy too, yet the thought of putting it in my mouth is revolting.
I had foie gras in Italy once and it tasted like vomit.
I think it help to self talk internally about how nutritious it is and how strong healthy it will make you.
I think you can take this approach to just about any food or anything in life really.
First change your self image through self talk towards what you want to be then your actions can follow.
“I am mighty. Thank you to this mighty beast…I will eat it’s heart!” 😂
Grass fed is for LOVERS 👩❤️💋👨
plenty of good grass fed beef organ supplements available as well if the taste is too much to handle. would recommend it
Try brain with egg (scrambled). It's great. Read a 100 year old german cooking book, you will find recipes like acid kidney, acid lung, sour tripe and many more. See, in the past, all of the animal was used including cheek and nipples. In Berlin, we eat "Eisbein", the bavarian folk eats "Schweinhaxe" = pork knuckle. The traditional italian carbonara is made of guancaale (cheek of a pig) . Liver sausage is great, by the way. Just my two cents.
I grew up eating organs, from brains to kidneys, liver, tripe, sweetbread, and even testicles. Lungs used to be common, but not anymore when I was a kid, so I don't think I've ever eaten them. Intestines don't seem to be something in the recent culinary repertoire of my elders, but I've eaten them in China many times.
I don't even consider blood sausages in the organ category, for me it's that much of a normal thing to eat.
Today I still eat all of the things in the first list, occasionally, except for brains and testicles, because I've developed a distaste for their too smooth, too soft texture (at least that's how I rationalize it).
In the case of brains and adjacent tissues, it's also because after the mad sheep and the mad cow debacles, I just don't think it's worth the risk.
Just bought some, was thinking of adding it to a homemade chili or something like that.