For a lot of home cooks, “the butcher counter” means steaks, chops, and ground meat — and stops there. But for anyone who grew up with Egyptian liver, South Asian kaleji, Filipino kare-kare, or Middle Eastern kidney and heart dishes, organ meats aren’t a specialty item, they’re a normal part of the weekly rotation. Fatima Bazaar’s counter carries a genuinely deep selection across every protein, and this guide walks through what’s available and how it’s traditionally used.
Beef Organ Meats
The beef case carries Beef Liver ($6.99/lb), Beef Heart ($6.99/lb), Beef Kidney ($6.99/lb), Beef Tongue ($12.99/lb), Beef Brain ($11.99/lb), Beef Oxtail ($10.99/lb), Beef Stomach ($6.99/lb), and Beef Feet ($5.99/lb). Beef liver is a quick sauté with onions; oxtail is the backbone of a rich, slow-braised stew (and the classic base for Filipino kare-kare or a Caribbean-style oxtail stew); tongue is traditionally simmered until tender, then peeled and sliced for tacos or sandwiches; and beef feet are prized for the collagen they release into broths and soups.
Goat and Lamb Organ Meats
The goat and lamb case goes even deeper: Goat Liver ($9.99/lb), Goat Kidney ($9.99/lb), Goat Stomach ($9.99/lb), Goat Spleen ($8.99/lb), Goat Brain ($6.99/lb), Goat Feet ($8.99/lb) and Goat Feet – Burnt ($9.99/lb), Lamb Bone Marrow ($10.99/lb), Lamb Feet ($8.99/lb), and Lamb Head – Skinless ($9.99/lb). These cuts anchor dishes like South Asian paya (a slow-simmered trotter soup), Middle Eastern goat liver sautéed with cumin and garlic, and bone marrow roasted and spread on bread — a dish that’s found its way from traditional kitchens onto upscale restaurant menus in recent years.
Chicken Organ Meats
For a lighter, faster-cooking option, the poultry case carries Chicken Liver ($4.99/lb), Chicken Gizzards ($4.99/lb), and Chicken Heart ($4.99/lb) — all quick to pan-sear or skewer, and a common feature in Middle Eastern, Egyptian, and South Asian home cooking as a fast weeknight protein or an appetizer.
Why It’s Worth Seeking Out
Beyond tradition, organ meats are genuinely nutrient-dense — liver in particular is one of the most concentrated sources of iron and vitamin A of any cut on the counter — and they tend to be priced well below the steaks and chops on the same shelf. For a household already cooking traditional dishes, having a nearby halal counter that stocks these cuts fresh, rather than needing to special-order or drive further out, changes how often those dishes make it back onto the table.
A Few Basic Prep Notes
Liver (beef, goat, or chicken) cooks fast — a few minutes per side over medium-high heat is usually enough; overcooking turns it tough and chalky. Oxtail, feet, and stomach all want long, slow, wet cooking — a stockpot or pressure cooker breaks down the connective tissue into a rich, gelatinous broth. Tongue and heart both benefit from an initial simmer to tenderize before finishing on a grill or in a pan.
How to Order
Organ meats are available at Fatima Bazaar’s butcher counter, 805 Scott Blvd, Santa Clara, or online for pickup.
Order now: online-ordering.innowi.com/branch/fatimabazaar Call: (408) 247-0997 Hours: Daily 9:00 AM – 9:00 PM
Frequently Asked Questions
Q1: Does Fatima Bazaar sell organ meats?
A1: Yes — beef, goat, lamb, and chicken liver, heart, kidney, tongue, oxtail, brain, and more are available fresh, in addition to standard cuts.
Q2: What’s the best organ meat for a beginner to try?
A2: Chicken Liver ($4.99/lb) is mild, quick to cook, and a good entry point before trying beef or goat liver, which have a stronger flavor.
Q3: What’s oxtail good for?
A3: Beef Oxtail ($10.99/lb) is the classic base for a slow-braised stew — it releases collagen into the pot for a rich, thick broth, and is used in dishes ranging from Filipino kare-kare to Caribbean oxtail stew.
Q4: How do I cook beef tongue?
A4: Simmer it whole until tender (usually a couple of hours), then peel the outer skin and slice for tacos, sandwiches, or a plate on its own.
Q5: Are organ meats cheaper than steaks at Fatima Bazaar?
A5: Generally yes — most organ meats run $5–$10/lb, well below steaks like Ribeye Boneless ($21.99/lb) or NY Strip ($16.99/lb).
Q6: Is bone marrow available?
A6: Yes — Lamb Bone Marrow is $10.99/lb, ideal for roasting and spreading on bread.
