I've tried to like liver, but haven't yet developed a taste for it. Other organ meats make my stomach turn at the thought of eating them. But I do make beef stock and eat it almost every day. I use marrow bones, cow's feet (for gelatin), and meaty bones that have been browned in the oven, and simmer for 2-3 days.
Does this provide similar nutrients to eating organ meats?
I haven't been able to find a nutrition breakdown for bone broth, but I know this stuff - which sets up like jello - is much more nutrient-dense than the "beef broth" listed on Fitday.