Grassfed Kidney

Milder than what most people remember, if you soak it first.

Kidney runs firm and tender with a mild, slightly earthy flavor, and it eats a good deal milder from pasture-raised cattle than from conventionally raised ones. It is the traditional partner to beef in a steak and kidney pie for a reason. You get an average 1 lb package, vacuum-sealed and frozen.

Why You'll Love It:

• Milder Than Conventional: Pasture-raised kidney carries far less of the sharpness people brace for.
• Firm, Tender Texture: Holds its shape in a pie or a stew instead of falling apart.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.
• Honest Value: One of the least expensive things on the animal, and it goes a long way in a pot.

How to Cook:

• Thaw: Overnight in the refrigerator.
• Soak It: An hour or two in salted water or milk. Change the water once. This is the step that makes it mild.
• Trim: Cut out the white core in the center and slice the rest into bite-sized pieces.
• Steak and Kidney Pie: Brown the pieces with stew beef, braise in stock until tender, then top with pastry.
• Or Sear Fast: Two minutes a side in butter with onions. Like heart, it turns tough past medium.

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