Meat is generally a poor source of vitamin C, with most beef items containing only tiny amounts, though some organ meats contain slightly more.

“yeah and what I left out kidneys before was not to leave out it was not to ignore the contribution of kidneys and thymus and other things I just mentioned the like fish roe clams mussels and oysters and crab I just think most people would eat in higher amounts than those other organs”

“the amount of vitamin C and muscle meat alone is between ten and fifteen milligrams per pound”

“generally speaking meat is a very poor source of vitamin C in fact of more than 950 beef items listed in the USDA's Food and Nutrition database only 21 items contain any vitamin C at all and most contain tiny amounts that would be lost in cooking some organ meats like beef spleen lungs and thymus contain a little bit of vitamin C but most people don't eat those cuts of meat”