Heritage Meats Organic Red Master Chicken Liver - 500g

Heritage Meats Organic Red Master Chicken Liver - 500g

Heritage Meats

Eat every part and feed everybody.

When considering nose-to-tail eating, it’s important to remember that an animal is not all meat. We should also think about the bones, offal, tendons, fat, skin and even the blood, as these parts in total comprise a significant chunk of the weight of the carcass.

The truth is, by celebrating these forgotten prized parts, we can put more food on our plates and feed more people. These parts also have the most flavour and nutrition. Yet sadly, these days most of them are thrown out or converted into animal feed.

In the past, consuming all parts of the whole animal was foundational to ensuring everyone in the community was fed.

Today many people claim that reducing meat consumption will make farming sustainable and ethical which is a little misleading. One animal can provide us with so much food. It’s our present eating choices and habits that need to change.

Hungarian Red Master Chicken

This slow-growing chicken is allowed to take double the time to reach maturity as most commercial, fast growing factory breeds - even free-range and organic varieties of poultry. The Red Master, raised by the Barany family, one of the oldest poultry farming families in Hungary, is allowed to roam in both woodland and pasture, emulating the natural grazing habits of their ancient ancestor, the jungle fowl.

Feeding on grass, soil and insects under open skies, the Red Master is supplemented by local grains and has rich tasting meat high in Omega 3 fatty acids. 

Ingredients: Organic Raw Red Master Chicken Liver 

Weight: 500g

Country of Origin: Hungary   

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    Eat every part and feed everybody.

    When considering nose-to-tail eating, it’s important to remember that an animal is not all meat. We should also think about the bones, offal, tendons, fat, skin and even the blood, as these parts in total comprise a significant chunk of the weight of the carcass.

    The truth is, by celebrating these forgotten prized parts, we can put more food on our plates and feed more people. These parts also have the most flavour and nutrition. Yet sadly, these days most of them are thrown out or converted into animal feed.

    In the past, consuming all parts of the whole animal was foundational to ensuring everyone in the community was fed.

    Today many people claim that reducing meat consumption will make farming sustainable and ethical which is a little misleading. One animal can provide us with so much food. It’s our present eating choices and habits that need to change.

    Hungarian Red Master Chicken

    This slow-growing chicken is allowed to take double the time to reach maturity as most commercial, fast growing factory breeds - even free-range and organic varieties of poultry. The Red Master, raised by the Barany family, one of the oldest poultry farming families in Hungary, is allowed to roam in both woodland and pasture, emulating the natural grazing habits of their ancient ancestor, the jungle fowl.

    Feeding on grass, soil and insects under open skies, the Red Master is supplemented by local grains and has rich tasting meat high in Omega 3 fatty acids. 

    Ingredients: Organic Raw Red Master Chicken Liver 

    Weight: 500g

    Country of Origin: Hungary   

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