Beef liver is a nutritious and flavorful organ meat. The key to a delicious liver dish is to soak the liver in milk for about 30 minutes before cooking, which removes any bitterness. It has a quick cooking time so be sure not to overcook as that will result in toughness. Try liver thinly sliced and sautéed with butter and onions!
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.