GRAIN Finished Beef Liver

What it's good for: 

Slice it thin and soak it in milk for an hour before cooking to mellow the flavor. Pat it dry, season with salt and pepper, and sear it in a hot cast iron with butter and onions, about 2 to 3 minutes per side. Don't overcook it. Overcooked liver is where most people go wrong. It should still be slightly pink in the center.

Works well in pate or liverwurst if you want to use it as a spread. Grind a small amount into burger blends or meatballs for a nutrition boost without changing the flavor much. A little goes a long way that way.

If you're new to liver, start with thinner slices, plenty of butter, and caramelized onions. That combination does a lot of the heavy lifting.

Here's what you're getting:

This beef liver comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds richness and familiar beef flavor to the finished product.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

Liver is one of the most nutrient-dense foods on the planet, high in vitamin A, B12, iron, zinc, folate, and protein. It fell out of fashion in the American diet but never stopped being useful. Grass-fed and grain-finished liver has a cleaner flavor profile than conventionally raised liver and a better nutritional profile to match. If you've written it off before, it's worth giving it another shot with good sourcing and proper technique.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight before cooking. Once thawed, cook within 1 to 2 days. Liver doesn't keep as long as muscle cuts once thawed so don't sit on it.