Liver

When the kill is made, the hunters are allowed to eat the liver immediately and they will eat more of the meat as necessary to satisfy their hunger. If they are far from base, they will eat the parts that spoil fast first. The animal is butchered on the spot. Only the gallbladder and the testicles are discarded.

Kidney, tripe, and liver are low-fat meats, but liver in particular is heavily loaded with vitamin A and arachidonic acid (an omega-6 fatty acid that can cause inflammation), both of which are harmful in high doses; you should consume it with caution.