Hígado de res criado en pastos

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Tamaño: 1 libra de hígado
7 artículo queda

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¡Muy alta en densidad de nutrientes! Hierro, zinc, proteína.

Justin podía comer hígado y cebolla una vez a la semana y he aprendido algunos trucos para cocinarlo a lo largo de los años. Mi método secreto: remojar en leche durante al menos media hora o toda la noche. Usamos una bolsa resellable en la nevera. Enjuague, corte en tiras, enharine con una pizca de sal y pimienta. Luego freír en mantequilla con cebolla. No cocine demasiado.

¡Puedes alimentar a una multitud, una multitud amante del hígado y la cebolla!

Hígado de res añejado en seco

Hígado de res criado en pastos

Why Choose Creamery Creek Beef?

Our beef is hand-cut, sustainably raised, and full of flavor, because we believe that great beef starts on the farm and ends on your table with integrity. Here’s what sets us apart:

  • Pasture-Raised by Us – Every cut of beef comes from cattle we raise on our farm’s pastures, where they’re cared for naturally.
  • Sustainably Local – From start to finish, our beef doesn’t travel far: raised, butchered, and packed within 30 miles of our farm near La Crosse, WI.
  • Expertly Aged – Dry-aged for a minimum of 21 days to bring out maximum flavor and tenderness in every bite.
  • Naturally Wholesome – You’ll never find growth hormones or antibiotics in our beef. Just good, clean, beef - the whole reason we started this project!
  • USDA Inspected – Every step of our process is USDA-inspected, ensuring the highest standards.

At Creamery Creek, we bring you the best of our farm, because you deserve beef that’s as delicious as it is responsibly raised.