Grassfed Beef Liver

Cooked right, it is tender and rich. Cooked long, it is not.

Liver from grass-fed cattle carries a milder flavor than what most people remember from grain-fed liver, with a rich, slightly sweet edge and a smooth texture. You get one package, averaging 1 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Milder Than Grain-Fed: Rich and slightly sweet instead of sharp and metallic.
• 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.
• Smooth Texture: Tender all the way through when you pull it off the heat early.
• Honest Value: A pound of liver stretches across several meals and costs less than most cuts.

How to Cook:

• Thaw: Overnight in the refrigerator, then pat it dry so it browns instead of steams.
• Soak First: Thirty minutes in milk or buttermilk softens the flavor if you are new to liver.
• Slice Thin: Quarter inch strips cook fast and stay tender.
• Sear Hot: Two minutes a side in bacon fat or butter with onions. Pull it while the center is still pink.
• Grind It: Blend a few ounces into ground beef for burgers and meatloaf.

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