Liver

$15.99
$0.00 $15.99
• Per package
Per package

5.0 average rating from 20 reviews

16oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Nutrition powerhouse. Packed with vitamin A, iron, and B12 for natural energy and immunity
  • 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

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

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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