Skin, Hair & Nails

Become radiant. Targeted support for healthy skin, bone and joint repair, and cellulite reduction.


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  • 100% Additive Free
  • 100% Hormone, Antibiotic, Pesticide & GMO Free
  • Allergen Free
  • Pure Nose to Tail Nourishment
  • Freeze-Dried to Preserve Nutrients

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Reclaim Your Vitality

At Heart & Soil we believe that animal meat and organs are the most nutrient rich foods on the planet, and that they provide all the vitamins, minerals, and growth factors that we need to thrive.

This knowledge has been passed down between generations of our ancestors who have always treasured animal foods above all sources of nourishment. Our predecessors didn’t just eat muscle meat. While a grass fed steak is a delicious part of our diet, this is only part of the equation.

If we truly want to attain optimal health and kick as much butt as possible, eating animals from nose to tail is key. Consuming organ meats in addition to muscle meat provides a complete complement of nutrients and honors the animals we are so blessed to be nourished by.

Simply put, animal foods eaten nose to tail are the ultimate human multivitamin, containing all of the nutrients we need to thrive in the most bioavailable forms without any of the toxins found in plant foods.

Introducing: Skin, Hair & Nails

Three of the most treasured organs from regeneratively raised, grass fed, grass finished New Zealand cattle in one amazingly powerful supplement.

Grass Fed Cartilage

100% Grass Fed Cartilage contains vital nutrients and bioactive peptides to support wound healing and maintenance of healthy connective tissue that comprises our bones and joints.

Liver & Bone Marrow

100% Grass Fed Liver and Bone marrow provides critical nutrients to support a robust immune system, overall strength and athletic performance, energy, libido, and weight loss.

Nutrients in Skin, Hair & Nails

Key Nutrients in Cartilage:

  • Glycosaminoglycans.

    Polysaccharides shown to be critical in the formation and health of cartilage in joints.
  • Hyaluronan.

    Controls tissue hydration, mediates repair processes, protects and lubricates soft tissues.
  • Aggrecan.

    Essential for cell-to-cell and cell-to-matrix interactions, as well as providing joints with the ability to resist compressive loads.
  • Chondroitin sulfates.

    are critical to healthy joints as they protect by acting as a shock absorber.
  • Full-spectrum collagen (Type I-V & X).

    is critical in supporting and maintaining the overall health of your bones, joints, skin, hair, and nails.
  • Bone morphogenetic proteins 2 & 3, activin A, and transforming growth factor beta-2.

    Peptides and growth factors that synergize to enhance bone and cartilage formation.

Key Nutrients in Liver & Bone Marrow:

  • Bioavailable Vitamins A, D, E, K2.

    Play critical roles in overall immune and bone health.
  • Riboflavin, folate, B12, and choline.

    Essential for red blood cell formation, as well as immune, brain, reproductive, and cardiovascular health.
  • Copper, biotin, and CoQ10.

    Crucial for overall metabolism, mood, and energy, as well as health of skin, hair, and nails.
  • Red and yellow bone marrow.

    Abundant in peptides, growth factors, and stem cells to promote and support the formation of red blood cells, cartilage cells (chondrocytes), bone cells (osteocytes, osteoblast & osteoclasts), and other vital tissues found throughout the body.
  • Essential fatty acids including omega-3 fatty acids, EPA & DHA.

    Play a critical role in the immune system, brain and cardiovascular health, as well as muscle recovery.

What are Peptides?

Peptides are small molecules composed of less than 50 amino acids that serve valuable signaling roles in the human body.

Our understanding of these compounds is in its infancy, but there is already a large amount of interest in them. These special molecules occur naturally in organ meats.

We believe that these distinctive signaling molecules may underlie many of the unique benefits observed with consumption of organs. Science is finally beginning to unravel the mysteries our ancestors appreciated instinctively.

Ancestral Use Of These Organs

Whole bones, including the marrow, and liver have been prized by indigenous groups, who often regard them as sacred foods, and prioritize their consumption.

Weston A. Price in Nutrition and Physical Degeneration describes dietary habits of the people of Visperterminen, “The bones and scraps are utilized for making soups to be served during the week.”

Price additionally found of the native Indians of Northern Canada living amidst the Rocky Mountain Range, “the successful nutrition for nine months of the year was largely limited to wild game, chiefly moose and caribou.” He also noted that these animals were consumed nose to tail, with nothing going to waste, and the bone marrow serving a valuable role within the diet. 

“The skeletal remains are found as piles of finely broken bone chips or splinters that have been cracked up to obtain as much as possible of the marrow and nutritive qualities of the bones. These Indians obtain their fat-soluble vitamins and also most of their minerals from the organs of the animals. An important part of the nutrition of the children consisted in various preparations of bone marrow, both as a substitute for milk and as a special dietary ration.”  - From Nutrition and Physical Degeneration, by Weston A. Price

Native Americans knew how to strike the femur bone so that it would split open and reveal the delicate interior flesh. According to Beverly Hungry Wolf of the Blackfoot tribe, the grease inside the bones “was scooped out and saved or the bones boiled and the fat skimmed off and saved. It turned into something like hard lard.” 

In The Fat of the Land, arctic explorer Viljalmur Stefansson describes two types of marrow consumed by the Inuit, one from the lower leg which is soft “more like a particularly delicious cream in flavor” and another from the humerus and femur that is “hard and tallowy at room temperatures.”

Stefansson also states of the Inuit, “While meat of any kind is in great demand, it is interesting to note that the liver of any animal is a favorite.”

Consumption of liver was also particularly emphasized for those who were ill within the tribe across many cultures, 

 “The eating behavior of sick people may be exemplified by the case of a 30- year-old woman who complained of headache and depression… She told me she was feeling tired, nauseated, and irritable. She had lost her energy and felt weak and cold… The meat she received included a piece of liver and part of the backbone and hips. The woman ate the liver at once, sharing a bite with her five-year-old child, and cooked the rest as soup which was shared with her family and me. Later that night the woman was smiling and told me she was feeling much better.” - Dr. Kirsten Borre from Medical Anthropology Quarterly, October 2009. 

Price also added to the notion that liver is truly a prized food for indigenous people. Regarding an African tribe, known as the Nuer, he stated, 

“I learned that they have a belief which to them is their religion, namely, that every man and woman has a soul which resides in the liver and that a man's character and physical growth depend upon how well he feeds that soul by eating the livers of animals. The liver is so sacred that it may not be touched by human hands.” 

This tribe embodied the image of optimal health with many women being of six feet tall and the men six to seven feet in stature. The food these men and women ate consisted primarily of animal meat and organs.