Beef Liver

$14.00 USD
$14.00 USD
• Per package

5.0 average rating from 16 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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Additional Information

Our grass-finished beef liver is the nutrient-dense internal organ responsible for filtering and storing essential vitamins and minerals, making it one of the most nourishing cuts you can eat. With a rich, savory flavor and smooth texture when cooked gently, this liver is perfect for classic dishes like liver and onions, pâtés, or nutrient-packed stir-fries. Grass-finished liver is especially high in iron, B vitamins, and vital micronutrients. 

  • Grass finished liver is highly nutritious and rich in vitamins A, B12, iron, and minerals
  • Smooth texture and robust flavor when cooked gently
  • Ideal for liver & onions, pâtés, stir-fries, or blending into ground meat
  • Exceptionally nutrient-dense for supporting overall energy and wellness
  • Raised on regenerative pastures in Long Island, NY

For best results thaw your beef liver  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef liver is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • 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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