You asked, we listened. We’ve teamed up with our good friends over at Leahy Farms from Peterborough Ontario to deliver 100% grass fed, 100% grass finished beef liver, natural 100% vegetarian diet, antibiotic, hormone, and drug free, dry-aged, humane from start to finish.
Liver contains Iron which is a factor in the maintenance of good health, helping build red blood cells. Liver also contains protein, B vitamins, copper, selenium and choline.
Tips and tricks.
- Soaking the liver in buttermilk and refrigerating it at least 2 hours before cooking tenderizes the liver and eliminate the gamey and bitter taste.
- The acidity from the buttermilk improves the liver’s texture and taste. If you don’t have buttermilk on hand, you can place the liver slices in a medium bowl, barely covered with water and add the juice of a lemon or a tablespoon or two of vinegar. Drain and pat dry after soaking for at least 2 hours.
- You may also sub oil with melted butter when frying it for a buttery touch on the meat or go with bacon fat.
- Do not overcook the liver or it’ll toughen up like shoe leather. Cook it only until it has a hint of pinkness left on the inside.