Follow these tips when preparing organ meats for human consumption.  Pets will eat them raw, cooked, in a house, with a mouse, with Sam I am, or green eggs and ham . . .

• Liver -- Those of you who like liver and onions are in for a real treat because our livers are especially prized.  Why?  Toxins in the animal's body are often stored in the liver.  Since our animals do not receive antibiotics, hormones, or any other drugs, our livers are extremely healthful.  They are superb for liver and onions or rolled in a seasoned flour and chicken-fried.  For the more diet-conscious person, they can also be prepared by putting a bit of olive oil in a pan and lightly browning them.  Regardless of your cooking procedure, if you've been looking for quality livers, your wait is over!

• Heart -- Bake the heart like you would your favorite roast, leaving it whole.  It can also be breaded and chicken-fried in a skillet, then smothered in cream gravy.

• Tongue -- Always savored in olden days, nothing beats a well-prepared beef tongue.  Boiled, peeled, and sliced, it's great on a sandwich, much like brisket.

• Sweet bread -- This gland (thymus) is found in the neck and is usually boiled, breaded, and then baked or fried.

• Kidney -- We don't have any experience with kidney, so try your own recipe or ask a friend who has prepared them before.  The Brits used them to make Steak & Kidney Pie.

• Hanging tender -- This muscle hangs from the kidney and can be seasoned and baked in the oven or on the grill using your favorite sauce.  It's the "steak" called for by most recipes for Steak & Kidney Pie.

• Oxtail -- As you may have guessed, this cut is the animal's tail (hide removed, of course).  Use it for oxtail soup or as a treat for your pet.