To put this in perspective, cooked beef liver has: 
- 27 grams of protein
- 175 calories
- 1,386% of the RDI for vitamin B12
- 739% of the RDI for copper
- 522% of the RDI for vitamin A
- 201% of the RDI for riboflavin
Because organ meats have declined in popularity (but certainly not nutrition), they’re typically more affordable than muscle meats. Consuming organ meats can also be considered a more ethical option that reduces food waste.
Bioavailable Heme Iron
Organ meats contain bioavailable heme iron that’s better absorbed by your body compared to non-heme iron found in plant foods.  
High-protein diets have been shown to increase feelings of satiety and decrease appetite and hunger pangs, especially diets involving good quality protein like organ meats. High-protein diets might also promote weight loss and boost metabolism.   
The high-quality protein in organ meats is important for building and maintaining muscle mass. [ref ID = 8] 
The B vitamins aren’t the only stars of the organ meat show; choline is also found in high amounts in organ meats. Choline is an essential nutrient for liver, muscle, and brain health, and lots of people are deficient.  
What About Cholesterol?
Yes, liver and organ meats do contain cholesterol, but studies show the cholesterol you consume in your diet has little to no effect on the cholesterol in your bloodstream. Your liver produces cholesterol and regulates production based on your dietary cholesterol intake. If you consume more dietary cholesterol, your body responds by producing less. Foods high in cholesterol have a minor effect on total blood cholesterol levels.  
The cholesterol controversy continues, but studies show the amount of cholesterol from food also has little to no effect on the risk of heart disease. With heart disease, other factors are at play, such as inflammation and infection, and more studies are needed. 
What About Gout?
Gout is a type of arthritis involving higher levels of uric acid in the blood, which results in swollen and tender joints. Liver contains purines, which form uric acid in the body.
If you’re dealing with gout, you might need to avoid or limit your intake of organ meats. This doesn’t necessarily mean eating liver causes gout. More research is also needed in this area. Various factors can increase the risk of developing gout, with dietary factors only playing a small role (about 12% of cases). 
It’s important to note that while high purine consumption is linked to gout attacks in those who already have hyperuricemia (high levels of uric acid in the blood), purine intake alone isn’t enough to trigger gout attacks. Uric acid levels often decrease during gout attacks to normal ranges. The nutrients, minerals, and healthy fats in liver and organ meats can actually help prevent gout attacks. Some symptoms of gout exist without the crystals, leading many people to believe gout is more of a liver problem as well as a fructose (sugar) problem. Inflammation might also be involved.
It’s always best to visit your doctor or healthcare practitioner if you have gout or any concerns about your diet and if you’re considering adding or removing a food from your diet.
Adding Organ Meats to Your Ketogenic Diet