Beef Liver - 100% Grass Fed and Grass Finished, Pasture Raised

You asked, we listened.  We've teamed up with our good friends over at Heritage Cattle from Keene Ontario to deliver 100% grass fed, 100% grass finished beef liver, natural 100% vegetarian diet, antibiotic, hormone, and drug free, dry-aged, humane from start to finish.

Liver contains Iron which is a factor in the maintenance of good health, helping build red blood cells. Liver also contains protein, B vitamins, copper, selenium and choline.

Tips and tricks.

1. Soaking the liver in buttermilk and refrigerating it at least 2 hours before cooking tenderizes the liver and eliminate the gamey and bitter taste.
2. The acidity from the buttermilk improves the liver’s texture and taste. If you don’t have buttermilk on hand, you can place the liver slices in a medium bowl, barely covered with water and add the juice of a lemon or a tablespoon or two of vinegar. Drain and pat dry after soaking for at least 2 hours.
3. You may also sub oil with melted butter when frying it for a buttery touch on the meat or go with bacon fat.
4. Do not overcook the liver or it’ll toughen up like shoe leather. Cook it only until it has a hint of pinkness left on the inside.