High meat and organ intake leads to ferritin levels of 200-300, which then levels off due to the body's ability to shed excess iron, for most individuals without hemochromatosis.

“the takeaway with regard to iron is I think there is a level of ferritin that your body will get to if you're eating a lot of meat and organs and for most people who do not have polymorphisms that predispose you to hemochromatosis your body will get to two or three hundred for the ferritin depending how much meat you're eating and it should level off there the human body has an intrinsic ability to shed excess iron once it has as much as it needs”