Pluck — Organ-Based Superfood Seasoning

The easiest way to eat organ meat: shake it on dinner.

Pluck is a chef-made seasoning built on grass-fed, grass-finished beef organs — liver, heart, kidney and spleen — dried, milled and blended with real spices. You season your food the way you already do; the organs come along for free.

Organ meat is the most nutrient-dense food there is — heme iron, B12, vitamin A, copper, zinc, CoQ10 — and almost nobody eats it because it tastes like organ meat. Pluck solves that. Nothing about it tastes like liver.

Who this is for

• Anyone who knows they should eat organ meat and never will
• Low energy, low iron, or coming back from illness — liver and heart are where the B12 and heme iron live
• Athletes and hard workers who want nutrient density without pills
• Parents trying to get real nutrition into kids without a fight — it goes on eggs, rice, popcorn, tacos
• Anyone eating carnivore, paleo, ancestral or whole-foods who's tired of capsules

The flavors

Original — the all-purpose savory blend. Eggs, burgers, roasted anything.
Zesty Garlic — garlic-forward with a citrus lift. Chicken, potatoes, pasta, bread.
Southwest — smoky chili, cumin and lime. Tacos, beans, grilled corn, chili.
Chimichurri — parsley, garlic, oregano, a little heat. Steak, chicken, roasted vegetables.
Habanero Lime — bright citrus and a real habanero kick. Shrimp, tacos, avocado.
Lion Salt — organ-boosted finishing salt. Replaces your table salt; goes on everything.
CinnaBrain — cinnamon blend that includes grass-fed brain, the richest natural source of DHA and phospholipids for cognitive support. Oatmeal, coffee, yogurt, smoothies, toast.

Why Pluck

• Grass-fed, grass-finished, pasture-raised, regenerative — no GMOs, no hormones
• Everyday blends are 17–20% organ by weight; use freely, 3–5 times a day
• Founded by Chef James after his daughter's illness, to make organ nutrition something anyone can eat without changing how they cook