Proper nose-to-tail beef, as it should be.
Our grass-fed beef liver comes from cattle raised slowly on pasture, grazing a diverse mix of grasses on our Somerset farm. It’s a nutrient-dense cut with a deep, rich flavour and a smooth, tender texture when cooked well.
This is liver as it should be — fresh, clean and mild, not overpowering. A world away from the bitter liver many people remember, thanks to animals that are never pushed, never grain-fed, and processed with care.
Pan-fried quickly with butter and onions, or soaked briefly in milk for an even milder flavour, it’s a brilliant way to enjoy one of the most traditional (and nourishing) cuts of beef.
Why it’s worth eating:
100% grass-fed & pasture-raised
Naturally rich in iron, vitamins & minerals
From slow-grown cattle, never rushed
A true nose-to-tail cut
Cooking notes
Best cooked quickly over high heat and served pink, or gently pan-fried with onions. Overcooking will toughen it — keep it simple and let the quality do the work.
100% Grass Fed Beef Liver
- SOLD FROZEN - Our production model is seasonal, so to provide summer quality year round we freeze all of our meat as soon as we get it back from the processor.
- 100% grass-fed from chemical-free, diverse pastures that are holistically managed
- Dry aged for a minimum of 21 days
