Very high in nutrient density! Iron, zinc, protein.
Justin could eat liver and onions once a week and I have learned a few tricks to cooking it over the years. My secret method: soak in milk for at least a half an hour, or overnight. We use a resealable bag in the fridge. Rinse off, cut into strips, coat in flour with a dash of salt and pepper. Then fry in butter with onions. Don't overcook.
You can feed a crowd -- a liver-and-onion loving crowd!
Dry Aged Beef Liver
21 Day Dry Age Pasture Raised Beef Liver
As always, we promise: - All pastured animals, raised by us, on Creamery Creek - Start to finish - within 30 miles of our farm near La Crosse, WI - Dry Aged for 21 Days - NO Growth Hormones - NO Antibiotics - USDA inspected
