Beef Liver

Description

Our dry-aged grass-fed beef liver comes from cattle raised on pasture here in Scottsville, Virginia. Beef liver is one of the most nutrient-dense foods on the planet—it’s basically nature’s multivitamin in meat form.

What Makes It Special:

Beef liver is loaded with nutrients that are hard to get anywhere else. We’re talking serious levels of vitamin A, B vitamins (especially B12), iron, copper, and folate. Traditional cultures around the world prized liver as a superfood, and modern nutrition science backs that up.

It’s got a distinctive flavor that some folks love and others need to ease into. The key is cooking it right and not overdoing it.

Why Our Beef Liver is Different:

Our cattle spend their lives on pasture eating grass—no feedlot, no grain finishing, no weird chemicals. All our beef is dry-aged for enhanced flavor.

With organ meats especially, what the animal eats matters. The liver is where the body processes nutrients, so you want liver from clean, healthy animals. Grass-fed liver is higher in omega-3s and key vitamins compared to conventional liver.

How to Use Beef Liver:

• Pan-Fried with Onions: The classic preparation—quick-cooked with caramelized onions
• Liver and Bacon: Wrapped in bacon and pan-fried for added flavor
• Hidden in Ground Beef: Grind small amounts into burgers or meatballs for a nutrient boost
• Pâté: Blend cooked liver with butter and herbs for a rich spread
• Dehydrated for Supplements: Dehydrate and powder for homemade liver capsules
• For Pets: Many raw feeders include liver as part of a balanced diet

Cooking Tips:

Don’t overcook liver—it gets tough and bitter. Slice it thin (1/4 to 1/2 inch), soak in milk for 30 minutes to mellow the flavor if desired, pat dry, and cook quickly over medium-high heat. Just 2-3 minutes per side until slightly pink in the middle.

Season well with salt, pepper, and your favorite spices. The onions and bacon aren’t just tradition—they really do help balance the strong flavor.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care and respect every part of the animal, especially the nutrient-dense organs.

Questions about preparing liver or want recipe ideas? Just reach out—we’re happy to help.