Beef, variety meats and by‑products, lungs, raw

Beef lungs are the respiratory organs of cattle — long, soft, sponge‑like structures designed to facilitate gas exchange in the living animal. In culinary contexts around the world, the lungs of various animals have historically been part of traditional diets, especially in regions where 'nose‑to‑tail' eating is common. Cultures in parts of Asia, Latin America, and Europe have used lungs in soups, stews, and sausage preparations. For example, dish variants including lungs are found in Indonesian ‘paru goreng’, certain Mexican soups, and traditional Scottish haggis — though the latter is prohibited in the U.S. because of regulatory rules forbidding lungs as a food ingredient for humans. Livestock lungs, including beef lungs, are categorized under organ meats or offal — parts of the animal other than skeletal muscle. They are prized in some cuisines not just for their texture and flavor, but also for their nutrient intensity, particularly in micronutrients like iron and B vitamins. From a food science perspective, lungs are highly vascularized tissue, meaning they contain a rich network of blood vessels that contribute to their high iron and protein content. Unlike muscle meat, which is dense and uniform, lung tissue contains numerous air spaces bounded by delicate connective tissues. This anatomical structure gives lungs a unique texture and appearance, often described as springy or sponge‑like. While lungs are consumed in parts of the world with strong offal traditions, they are relatively uncommon in many Western diets. In the United States, federal regulations codified in the Code of Federal Regulations (9 CFR § 310.16) prohibit livestock lungs from being saved for use as human food, thus limiting their availability in mainstream markets. This regulatory status shapes much of the modern discussion about beef lungs in the U.S., even as chefs and eaters in other regions continue to incorporate lungs into their culinary traditions. Lungs from other species such as sheep and pigs have similarly been integral to traditional dishes in various cultures for centuries. Beef lungs vary in size and composition by animal age, health, and environment. Younger animals tend to have more tender pulmonary tissues, while older animals may have more connective tissue. In many cultures, preparation methods seek to tenderize lungs through slow cooking, braising, or chopping and blending them into ground mixtures for sausages or patties. These techniques can soften the distinctive texture and integrate the rich nutrient profile into palatable dishes.

The nutritional profile of beef lungs is notable for its high density of protein and micronutrients relative to its energy content. According to USDA FoodData Central, 100 grams of raw beef lungs provide approximately 92 kcal while delivering ~16.2g of protein, ~2.5g of total lipid (fat), and 0g of carbohydrates. This results in a high protein‑to‑calorie ratio — about ~18g of protein per 100 calories — making beef lungs an efficient way to boost dietary protein without adding excessive calories. Protein: Lungs contain all nine essential amino acids, similar to other quality animal proteins. Per 100g, amino acids such as leucine (~1.19g), lysine (~1.15g), and valine (~0.80g) contribute to muscle synthesis and repair. Protein quality in organ meats is typically high, with excellent digestibility and a robust essential amino acid balance. Fats and Cholesterol: Total fat content is modest (~2.5g/100g), with saturated fat at ~0.86g. However, beef lungs are rich in cholesterol (~242mg/100g), which is comparatively higher than many muscle meats. Though dietary cholesterol’s impact on blood cholesterol varies among individuals, those managing cardiovascular risk should be mindful of this high level. Micronutrients: Organ meats excel in specific micronutrients. Beef lungs are particularly rich in bioavailable iron — ~7.95mg per 100g — which is heme iron, more readily absorbed than plant iron sources. They also provide significant vitamin B12 (~3.8µg/100g), critical for red blood cell formation and neurological function, and vitamin C (~38.5mg/100g), unusual for animal tissues and an important antioxidant that can enhance iron absorption. Mineral content includes selenium (~44µg/100g), a cofactor for antioxidant enzymes; phosphorus (~224mg) for bone and energy metabolism; and trace amounts of copper and zinc. These nutrient concentrations contribute to why organ meats historically supported populations with scarce varied diets. In comparison to standard muscle cuts, beef lungs are lower in fat and calories but higher in certain micronutrients per calorie. For example, many common cuts like top loin steak provide more calories and fat per gram of protein than lungs. However, lungs provide a distinct advantage in iron and vitamin B12 density relative to calories, representing nutrient‑rich food in traditional and functional dietary practices.

Source: USDA FoodData Central (FDC ID: 168628)