Beef Liver

What it's good for: 

Slice it thin (about 1/4 inch), soak it in milk for 30–60 minutes to mellow the flavor, pat it dry, then pan-fry in butter over medium-high heat, about 2–3 minutes per side. Don't overcook it. Overcooked liver is what gives liver its bad reputation.

Serve it with caramelized onions. That's the classic pairing for good reason.

Here's what you're getting:

Beef liver is one of the most nutritionally complete foods on the planet, rich in vitamin A, B12, iron, folate, copper, and zinc. From cattle raised on pasture, eating real forage.

Pasture-raised liver has milder, cleaner flavor than feedlot liver because the cattle eat a natural diet.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.
→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed beef liver in the fridge for 1-2 days, or refreeze immediately if not using.