Grassfed Beef Liver

Liver is nutrient-dense and our grassfed and grass-finished liver comes from Florida. Liver can be prepared in a variety of ways, and the most popular method is sauteed with onions. We prefer to grill the liver on a skewer with bacon or another fat between each piece.  Note: We offer a discount bulk option! See weight variations and pricing in drop down menu. To prepare for grilling or saute:  Lay the liver on a layer of paper towels to absorb excess moisture. (Some people prefer to soak in milk for 30-60 minutes. This is optional.) Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.  Dice bacon or another type of fat.  To grill on a skewer: Cut liver into medallions and layer onto the skewer with fat and/or vegetables such as onions and peppers. Place skewers on the center of the grill, turn intermittently. If fat is on the skewer, be cautious of high flames resulting from dripping fat. Once the outer edge of sli