Skip to content

Colorado Livestock Association was a sponsor of the first annual Offal Party, at CSU Spur this past weekend. The party was a gathering of livestock producers, processors, chefs, food bloggers and others from around Colorado who have a vested interest in coming up with new solutions to the offal issue. The event was spearheaded by Jordan Kraft Lambert, Colorado State University’s Director of Agricultural Innovation to help educate people about the problem ranchers are having dealing with certain parts of their butchered cattle: organ meats, also known as offal, such as livers, tongues, hearts and kidneys.

The event showcased stories from all sectors of the food chain. These stories told of the need for movement of these often-unused meats, potential uses for these products, and about their nutritional benefits for humans. The stories concluded with a presentation by chef Edwin Sandoval who prepared a variety of upscale dishes ranging from mezcal liver mousse to beef cheeks for attendees to sample. Attendees had the opportunity to try something new and expand their palates, and learn firsthand the value of other variety meats. 

What are some other solutions for these often-discarded products such as organs, intestines, and tallow leftover after processing livestock? Answering this question will require contributions from all impacted to come up new and innovative solutions to the offal problem.

CLA leadership, members, and staff attended the inaugural event and look forward to continuing to be part of the effort to help find innovative solutions to the offal problem.

Jordan Kraft Lambert, Colorado State University’s Director of Agricultural Innovation

More: CSU Spur aims to keep valuable organ meats from landfills

Learn more about offal and subscribe to the Offal Newsletter by contacting Jordan Kraft Lambert.

Scroll To Top