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!

All our beef are pastured raised, taste the difference!

Dry Aged Beef Liver

Pasture Raised Beef Liver