Grass-fed beef liver (500g)


Weight: 500 

Defrost time: 45 minutes 

Internal cooking temperature: 63 °C (145 °F)

Preferred cooking method: In the pan.

Farm: Ferme d'Anjou et Fils

Why "grass-fed" beef? 

Our beef is grass fed, which means it has spent its life grazing on grass in a pasture. Being a ruminant, beef does not have the ability to properly digest the various grains that conventional farmingoffers. A natural grass-fed diet produces meat that is leaner, richer in antioxidants and vitamins, and contains twice as much omega-3 fatty acids as conventionally raised beef. Our partner raises high quality beef, without using antibiotics or hormones. From an environmental point of view, grass-fed pasture is incompasaddle. By grazing the grass, the beef allows the soil to absorb and store carbon. On the contrary, in conventional farming, the heavy machinery used on the many fields dedicated to feeding beef exposes the carbon buried in the soil to theair and convert it to CO2.  

How to prepare it? 

Common cooking methods for beef liver include pan-frying, grilling, baking, and terrine cooking. Mix ground beef liver and spices to make a terrine mix. You can also cut it into cubes and serve it on a skewer with vegetables or stir-fry it.