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Liver

The inner anatomy of Liver is the same in all vertebrates. It is mostly the largest visceral organ and is one of the most nutritious parts of a cow in Vitamin A, Vitamin B12, Riboflavin, Folate, and Iron. Nature’s most nutrient dense superfood and it’s only meaningful source of vitamin A It supports liver health, energy demands and is a key player in metabolism and methylation.

Compared to calf’s liver, Beef Liver has a mild taste and a tougher texture. Before cooking, it is recommended that Liver should be soaked in either buttermilk or acidified water to lighten its flavor and smell. It can then be cut into small pieces, coated in seasoned flour and then fried. Once the portions develop a golden brown crust, they are cooked with onions into a flavorful dish. Liver is also used as a stuffing for pate. One thing to take care of is that the Liver should still be pink from inside after cooking, otherwise it would turn out to be very tough, dry and chewy.

Nutrient Farm beef is Pasture-raised, 100% grass-fed, grass-finished, antibiotic-free, hormone-free, humanely raised. The cattle spend their lives outdoors grazing the pasture, but always have access to an insulated livestock barn for shelter. Only organic grass seeds are planted in herbicide-free/pesticides-free pastures.

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Additional information

Available Weights (Lbs)

0.8, 1.0, 1.4

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