At a Hudson Valley butcher counter, chicken livers cost $1.70 a pound. The ribeye featured next to them costs $20 per pound. Nutritionally, the liver wins—more iron, more B12, more vitamin A than the steak will ever deliver. Yet the liver sits unwanted while the ribeye sells quickly.
That gap raises a bigger question: If protein is only part of the nutrition story, are we overlooking the most nutrient-dense cuts the animal has to offer?
