Sliced beef liver from grass-fed free-range beef, raised without growth-promoting hormones or preventative antibiotics. This is a 3-pack set, with each pack containing 100g (3.5oz) of sliced beef liver for a total of 300g (10.5oz). The most popular recipe for beef livers is grandma-style liver and onion, or a simple Japanese-style yakiniku. Many recipes call for milk soaking to remove unpleasant liver taste, but we recommend trying the natural taste without soaking to see how you like it. We've tried this cut many times and found it doesn't require any additional marinating or soaking. See the cooking instructions below. This grass-fed beef comes from Australia. We only source meat from farms that never treat their cattle with growth hormones or preventative antibiotics. Rest assured no GMOs or chemicals are used on the pastures where the cows graze either. If you're looking for clean grass-fed and grass-finished beef from free-range cows that have never been treated with growth hormones or antibiotics, this is what you are looking for. It does not get better than this. Contents Contents 3 packs Weight 3 packs x 100g = Total of 300g (10.5oz.) Serves Depends on the recipe Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 24hIn ice-water: 1h Cooking Method Frying pan or Japanese/Korean style BBQ Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Beef livers, beef organ meat Country of Origin Australia Ingredients Beef Cut from Liver Category Organ Meat Packaging Vacuum packed together ✔ Free-range and open pasture-raised.✔ Humanely raised and treated with respect by family-owned farms.✔ No antibiotics or growth hormones - ever!✔ GMO-free.✔ High quality! No trimmings, no added fats, or low-quality cuts are used. At A Glance Cattle Breed English Hereford and Black Angus Breed Farm/Ranch Murray Pure (Australia)Great Southern Beef (Australia)Bass Strait Beef (Australia)Southern Ranges (Australia) Farmers Contracted family farms Breeding 100% free-range on open pastures for life. Feeding Grass-fed for life on open pasture. Traceability 100% fully traceable from farm to fork. Growth-Hormones Never Antibiotics Never Chemical Pesticides on Pasture Land Never Importer Horizon Farms, Inc. Processing in Japan Cooking Instructions / Recipe Beef Liver Slices Defrost the liver slices in the fridge overnight or in cold water in a bowl. Do not defrost on the countertop. The slices come in various shapes. Use a sharp knife and cut into preferred serving sizes. The most popular recipe is grandma-style onion and beef livers. Quality beef liver does not require soaking in milk or heavy seasoning. We use a whole onion, sea salt, and freshly ground black pepper. Add onions and sauté until soft and brown. Use olive oil for the best results. Once the onions have turned brown and soft, move to another fry-pan or bowl and keep warm. In the meanwhile, cook the beef livers in the same oil (add more if necessary). Beef livers overcook very quickly. Make sure they don't run dry. Keep the heat on low/medium and cook low and slow. Now add the onions and stir. Turn off the heat and make sure not to overcook or burn the beef livers and onions. Garnish with fresh parsley flakes or sprigs. Serve while warm for the best experience. Enjoy!
