Eat The Organs
Muscle meat gets you most of the way. Organs get you the rest.
At CrossFit Uncommon we train for a long career under the bar. That means the plate has to do more than fill you up. Paul Saladino's animal based approach is blunt on this point: eat the whole animal when you can, because liver, heart, marrow and slow cooked cuts carry nutrients that chicken breast and ribeye alone leave behind.
This is education for people who train. It is not medical advice.
Why muscle meat alone falls short
Steak, eggs and fish are excellent. They are not complete by themselves for every vitamin and mineral your recovery depends on. Organ meats are among the most nutrient dense foods you can buy, and liver in particular is the one Saladino talks about most.
If you only ever eat lean muscle, you are leaving an easy win on the table.
You do not need a daily liver feast
Once or twice a week is enough for most people. A small amount mixed into ground beef works. So does a quality desiccated organ supplement while you build the habit of eating the real thing.
Start where you will actually follow through.
Heart is food, not a slogan
Heart is one of the most underrated cuts for people who care about energy and resilience. It cooks like a steak, it is usually cheap, and it belongs in the rotation with liver and marrow.
Keep the rest of the plate clean
Cook in butter, tallow or ghee. Skip seed oils. Build meals around ruminant meat, eggs and organs, then add fruit or honey when you need carbs for training.
Bottom line
Train hard. Eat animals. Eat the organs. That is how nutrient density stops being a buzzword and starts showing up in your training.
Want help building this into your week? Book a free intro at CrossFit Uncommon in North Austin. Link in bio, or start at crossfituncommon.com.
Not medical advice. Educational content only.
