U.S. Health and Human Services Secretary Robert F. Kennedy Jr. is urging Americans to combat record-high beef prices by consuming liver and other “cheap cuts” of meat, a suggestion that has drawn significant attention for its unconventional approach to the national diet.
Speaking at an event hosted by MAHA Action, a political action committee supporting the “Make America Healthy Again” agenda, Kennedy noted that while premium cuts like porterhouse steaks are becoming increasingly unaffordable, organ meats remain a budget-friendly alternative. “Most of the cheap cuts of meat are very inexpensive,” Kennedy stated, adding that “you can buy liver or the cheaper cuts of steak that are very, very affordable.”
The recommendation comes as the average cost of ground beef reached $6.75 per pound in January 2026, the highest price on record. Despite being a staple in many international cuisines, beef liver currently sees “very minimal demand” in the United States, according to industry data.
An Underappreciated “Superfood”
While Kennedy’s comments have faced skepticism from some political opponents and media commentators who view the advice as out of touch with modern American eating habits, nutritional data suggests that liver is one of the most nutrient-dense foods available.
A single serving of beef liver can provide more than 100% of the daily requirement for vitamin A, which is linked to a lower risk of breast cancer and cataracts. It is also an unrivaled source of vitamin B12, providing 60 micrograms per 3-ounce serving—far exceeding the daily value of 2.4 micrograms required for healthy nervous system function, mood regulation, and memory.
Health experts note that liver offers several key benefits. Liver is an excellent source of iron and B12, which work together to maintain healthy blood cells. With roughly 25 grams of protein per serving, it helps build muscle and bone while promoting satiety, which can assist in weight management. Liver also contains vitamin K, which is critical for processing calcium and maintaining the strength of the skeletal system.
Despite its health profile, liver remains polarizing due to its strong flavor and unique texture. To make the meat more palatable for those unaccustomed to it, culinary experts suggest soaking the liver in milk for 30 to 60 minutes before cooking to remove bitterness. Other common preparations include pan-frying with onions and bacon or grinding the organ meat into burgers and meatballs to mask its flavor.
Medical professionals do advise moderation, typically recommending one serving per week for most adults. Because liver is the organ responsible for filtering blood, it can contain higher levels of cholesterol and accumulated copper or vitamin A, which can be problematic in excessive amounts for pregnant women or individuals with specific conditions like gout or Wilson disease.
But a historical perspective would show that Americans used to eat many, many different cuts of meat before mass-produced, cheap steaks became part of the staple American diet.
And given the problems associated with the standard American diet, diversifying the kind of meat and protein eaten in most homes would certainly have a positive impact on health, regardless of how RFK’s comments may have been interpreted.
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