Beef Liver

The liver is the most nutrient dense organ meat, and it is a powerful source of vitamin A, iron, folic acid, and zinc. It is also known for reducing diseases that cause inflammation, including everything from Alzheimer's disease to arthritis. This is only true when you're choosing liver that comes from a reliable source, free of harmful hormones and genetic modification.

Perhaps preparation is the main barrier between the average consumer and liver. You can't go wrong with some old fashioned liver and onions, and you may want to try tenderizing the meat. Some recommend tenderizing by cutting the liver into narrow strips, then soaking the strips in milk for up to four hours.

I sneak small amounts in with ground meat dishes and the kids don't notice. I've also cut the liver into small pill sizes, freeze on a baking sheet and once frozen put all my liver "pills" in a freezer bag into the freezer. The whole family takes a few "pills" a few times a week.