Offal Back in Focus as Sustainable Protein Option
‘Forgotten Meats’ Touted as Future Superfood Opportunity
So called “forgotten meats”, including offal and lesser-used cuts, are being highlighted as a potential nutritional and sustainability win for the UK food system, as pressure grows to make better use of the whole carcase.
According to reporting by Cambrian News, advocates argue that cuts such as liver, heart and kidneys offer exceptionally high levels of protein, iron, vitamin B12 and other micronutrients, often at a lower cost and environmental footprint than prime muscle cuts.
Supporters say these products could help address concerns around food affordability, nutrition and waste, particularly as consumers face rising meat prices and tighter household budgets. By increasing utilisation of the whole animal, the sector could also improve carcase balance and returns across the supply chain.
Industry voices acknowledge that consumer perception remains a major hurdle. Offal consumption in the UK has declined sharply over recent decades, driven by changing tastes, lack of familiarity and limited retail and foodservice promotion. Reintroducing these products would require education, recipe development and clearer messaging around health benefits and provenance.
For processors and butchers, renewed interest in forgotten meats could present an opportunity to add value, reduce waste and diversify product ranges.
Source: Cambrian News | 9 February 2026
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