Liver

$14.99
$0.00 $14.99
• Per package
Per package

5.0 average rating from 20 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • Nutrition powerhouse. Packed with vitamin A, iron, and B12 for natural energy and immunity
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Tender when cooked right. When cooked to medium, beef liver is creamy with an enjoyable bite
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Free nationwide shipping at $225

Minimum order $125
Shipping rate calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished beef liver is nutrient-dense and deeply flavorful, but it benefits from gentle cooking and good aromatics to balance its intensity. Because the liver can become firm and chalky if overcooked, aim for a quick sear and keep it below medium (140–145°F) for a tender, silky texture. A short 20–30 minute soak in milk, lemon water, or lightly salted water can mellow the flavor and improve overall tenderness before cooking.

Cooking Ideas:

  • Liver and Onions: Sear sliced liver quickly in butter or oil, add onions, and finish with a splash of broth for a classic comfort dish
  • Liver Pâté: Blend gently sautéed liver with butter, herbs, and aromatics for a smooth, rich spread
  • Stir-Fry: Slice thinly and cook fast with garlic, ginger, and veggies for a flavorful, tender result
  • Crispy Liver Bites: Lightly dredge in seasoned flour and pan-fry for a crunchy outside and soft interior

General Tips:

  • Don’t overcook, the liver becomes dry and chalky past medium
  • Use plenty of aromatics: onions, garlic, herbs, vinegar, or citrus brighten the flavor
  • Rest briefly after cooking to keep juices in the meat
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