Are Ancestral Beef Blends the Next Growth Opportunity in Meat?

Are beef organ meats about to see mass consumer demand?

These meats are becoming increasingly mainstream as brands launch ancestral blends that combine traditional ground beef with organs like liver, heart, and kidney.

According to Meat + Poultry, brands are leaning into organ meat blends as consumers continue to seek out protein-rich foods, nutrient density, and a connection to food origin. The blends also help utilize more of the animal, something that resonates with many consumers.

While larger companies such as Porter Road, Hickory Nut Gap, and Force of Nature Meats are launching these products into mainstream stores, Dom Crockett and his Mighty Meats brand have been doing it for years on a smaller scale. His ancestral grinds include heart, liver, kidney, and thyroid.

This feels like prime time for innovation in the meat case. Protein remains one of the strongest drivers in food today. Meat-based and ancestral-style eating patterns continue to gain attention (aka Meatstock 26). And many consumers are looking for foods that deliver more nutrition while making better use of the whole animal.

For brands considering this space, here are my recommendations:

✅ Start with consumer taste testing. If you're bringing traditional ground beef consumers into the category, palatability has to be a priority.
✅ Nutrition testing is another component. Companies like Edacious can provide a deep dive into nutrient density analysis - a huge marketing opportunity.
✅ Consider offering different inclusion levels of organ meats, and don't forget to provide use cases: recipes, meal ideas, and prep tips.