I rather enjoy liver, but where I live it's still almost $5 a pound for the non-organic, non-pasteured beef liver, and $3 for chicken. I'd have to pay $12-$15 per pound for the good stuff.
We only have a budget of about $200 per month for groceries for two people, which usually means $20 per week limit for meat for two. Clearly, $15 per pound is not going to happen.
I can eat non-organic liver once or twice a week, or I can eat glorious pasteured liver maybe once every six weeks. I've heard that conventional liver is not a good idea, but I've also heard that not eating any offal is not that great for you either.
Any recommendations from my liver-loving friends? Advice is especially appreciated if it includes links to SCIENCE backing the nutritional claims. :)
asked byYuki (167)
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on July 20, 2014
at 05:20 AM
@Glib - I do live in the US, but I live in San Diego. We have a huge paleo population, meaning that all the grass-fed and free-range meat within miles and miles is highly sought-after and pricey stuff.
I've googled free range chicken farms in the area, and it's pretty standard to pay $7 for a half-pound of chicken livers. Do you know where I might find a place?
on July 19, 2014
at 07:57 PM
You must not live in the US. A drive in the country will take you to places where grass fed liver is $2/lb. OTOH, if you do not live in the US, meat may have no hormones and little antibiotics (and less pesticides), so liver may still be acceptable. I noted recently that one steer liver lasts me a year.
on July 19, 2014
at 11:15 AM
It's suggested to buy big amounts of animal products and freeze for economy but it may not be convenient also.
You can buy regular chicken liver and remove its fat even while eating but animal products are more important to buy good quality, you can use a washing liquid like environne for fruits and vegetables.