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How do you know if you liver is grass fed?

Answered on August 19, 2014
Created February 18, 2013 at 4:38 AM

I've never had liver.

I have the impression it tastes disgusting.

If I'm going to subject myself to it, I want grass fed liver.

If I go to a store, and ask for grass fed liver, how can I tell if it's really grass fed?

Since I don't know if I'm willing to stomach it, I don't want to buy 30 pounds mail order from a grass fed-only company.

Thanks, Mike

00cd3b6f51530a6832fcda1712edbec3

(2411)

on February 21, 2013
at 05:56 AM

Yeah, my motto is "Trust, but verify." But the ranches that raise the pastured animals are all at least 100 miles from me, so I rely on online reviews from customers. I might not trust a visit, though, especially for a group; visitor events can be staged.

3491e51730101b18724dc57c86601173

(8395)

on February 19, 2013
at 06:54 AM

There's something to be said for going out to the farm where the animals are pastured and seeing for yourself. While you're there, talk to the farmer and I'll bet you get some tips on cooking it. You can try the farmer's market, too. Liver is an acquired taste, but it's really not bad. Onions and salt really help, it's very bland without salt. And don't skimp on fat, either. It has a dense, dry texture if you skimp on fat.

42cd0feeeda5fa2e2fe1c4fd8255073a

(1930)

on February 19, 2013
at 12:10 AM

next step for me will be trying to make lamb liver pate and seeing how that goes down! It's a pretty safe bet that most lamb is grass-fed unless the area is experiencing drought conditions where they may have to resort to supplementing their feed with grain.

4debe57f81d507bcb844f10b2ef38a83

(398)

on February 18, 2013
at 02:15 PM

I LOVE my lamb liver pate. I buy kosher lamb from a store in my town that specializes in Indian food. I might be wrong... but pretty sure that lamb is usually all grass fed. Fattening on grains is not part of normal practice.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on February 18, 2013
at 02:13 PM

+1 Excellent link!

7fc82eebafd44badc73c520f44660150

(3275)

on February 18, 2013
at 12:00 PM

Great link! Thanks!

77877f762c40637911396daa19b53094

(78467)

on February 18, 2013
at 05:01 AM

Certainly true. Also like I said, cows can be labeled grass fed but still be grain fed for the majority of the time. Forgot to add though, 100% grass fed does not indicate that it was "100% grass-fed and finished." That is the really tricky part. Ordering online may be a solution (though shipping and handling perhaps double the price in some cases). I'm able to get a 100% grassfed beef liver for $3.69 a pound at my local health food store.

7fc82eebafd44badc73c520f44660150

(3275)

on February 18, 2013
at 04:50 AM

I guess finding a reputable source is the hard part. If I go down to the Italian Market here in Philly, and ask if it's grass fed, I'm afraid they'll say 'yes' when it really isn't.

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4 Answers

best answer

2
42cd0feeeda5fa2e2fe1c4fd8255073a

on February 18, 2013
at 09:52 AM

I literally just finished up making my first batch of chicken liver pate!! It actually tastes pretty decent considering the last time I had lamb liver it made me barf. So Chicken livers are a lot more palatable to ease your way into offal territory. Just cook them with lots of mushrooms, onion, garlic, balsamic vinegar or white wine, butter, lemon and herbs to mask the task. Then blend it all up :-)

Check out the diagram on this page to see how you can judge a fresh, pasture raised chicken based on the colour of the livers: http://balancedbites.com/2011/05/easy-recipe-chicken-liver-pate.html

96440612cf0fcf366bf5ad8f776fca84

(19463)

on February 18, 2013
at 02:13 PM

+1 Excellent link!

7fc82eebafd44badc73c520f44660150

(3275)

on February 18, 2013
at 12:00 PM

Great link! Thanks!

4debe57f81d507bcb844f10b2ef38a83

(398)

on February 18, 2013
at 02:15 PM

I LOVE my lamb liver pate. I buy kosher lamb from a store in my town that specializes in Indian food. I might be wrong... but pretty sure that lamb is usually all grass fed. Fattening on grains is not part of normal practice.

42cd0feeeda5fa2e2fe1c4fd8255073a

(1930)

on February 19, 2013
at 12:10 AM

next step for me will be trying to make lamb liver pate and seeing how that goes down! It's a pretty safe bet that most lamb is grass-fed unless the area is experiencing drought conditions where they may have to resort to supplementing their feed with grain.

2
00cd3b6f51530a6832fcda1712edbec3

(2411)

on February 18, 2013
at 07:58 AM

Try sourcing your liver through eatwild.com. They list local ranchers who raise their livestock traditionally, and there might be one who has what you're looking for and can tell you where to buy it.

3491e51730101b18724dc57c86601173

(8395)

on February 19, 2013
at 06:54 AM

There's something to be said for going out to the farm where the animals are pastured and seeing for yourself. While you're there, talk to the farmer and I'll bet you get some tips on cooking it. You can try the farmer's market, too. Liver is an acquired taste, but it's really not bad. Onions and salt really help, it's very bland without salt. And don't skimp on fat, either. It has a dense, dry texture if you skimp on fat.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on February 21, 2013
at 05:56 AM

Yeah, my motto is "Trust, but verify." But the ranches that raise the pastured animals are all at least 100 miles from me, so I rely on online reviews from customers. I might not trust a visit, though, especially for a group; visitor events can be staged.

2
77877f762c40637911396daa19b53094

(78467)

on February 18, 2013
at 04:41 AM

Buy from a reputable source

Make sure it's "100% grass-fed". If they feed their cows grass once they can label their products "grass-fed". Therefore, always buy "100% grass-fed" and do not settle for less with beef products.

With chicken liver, you want pasture-raised organic chicken. Hard to find for me, but check at your local natural stores to see if they carry it. Also make sure to research and make sure they aren't feeding them organic soybeans. Yuck.

7fc82eebafd44badc73c520f44660150

(3275)

on February 18, 2013
at 04:50 AM

I guess finding a reputable source is the hard part. If I go down to the Italian Market here in Philly, and ask if it's grass fed, I'm afraid they'll say 'yes' when it really isn't.

77877f762c40637911396daa19b53094

(78467)

on February 18, 2013
at 05:01 AM

Certainly true. Also like I said, cows can be labeled grass fed but still be grain fed for the majority of the time. Forgot to add though, 100% grass fed does not indicate that it was "100% grass-fed and finished." That is the really tricky part. Ordering online may be a solution (though shipping and handling perhaps double the price in some cases). I'm able to get a 100% grassfed beef liver for $3.69 a pound at my local health food store.

1
Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on February 18, 2013
at 01:59 PM

Your question brings to mind the picture of a herd of livers grazing away on pasture.

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