2

votes

liver questions?

Answered on August 19, 2014
Created April 03, 2012 at 6:40 PM

I have been trying to incorporate more organ meat into my diet, so I bought some conventionally raised (because I couldn't find any grass fed liver locally) calf liver, which says it is "de-veined". Until recently, I was able to find grass fed beef liver at my local Clark's (from http://www.openspacemeats.com/) for $4.50 a pound.

My questions are as follows;
*Is that a good price for grass fed liver?
*Is open space meats a good source for grass fed beef liver (since I can't find it locally)?
*what's is the best way to prepare it, (I like the taste of how I've been preparing the calf liver, thinly sliced and fried in onions and coconut oil), I heard about soaking in vinegar overnight?

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on April 04, 2012
at 02:04 AM

I hope you trust your butcher :)

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on April 04, 2012
at 01:38 AM

What do you soak it in?

130e03323ec1beda6494050a9c018d3c

on April 03, 2012
at 10:22 PM

thank you for the info on soaking, that's just what I wanted.

77877f762c40637911396daa19b53094

(78467)

on April 03, 2012
at 10:15 PM

Grass fed = Best Organic = Good Non-organic = still better than a bagel. Do the best you can, buy what you can afford.

77877f762c40637911396daa19b53094

(78467)

on April 03, 2012
at 10:14 PM

I find that Koshering works great on steak because it removes a lot of liquid and intensifies flavour. I've found that it can create a dry shell or crust on tenderer meats. It's possible this has to do with the cheap industrial meat I tend to have access too but...

0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on April 03, 2012
at 08:13 PM

koshering wiuth kosher salt because it is flat and seeps into the meat draws out blood (sea salt is not as good for this) Brining as described above does the about the same thing although I like to kosher, rinse than soak in milk to help flavor. Either way it is a must unless you want to put over an open flame.

0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on April 03, 2012
at 08:07 PM

yes good price and thanks for supporting the grass fed movement-, maybe a fed lot will close

Ef9f83cb4e1826261a44c173f733789e

(13635)

on April 03, 2012
at 07:32 PM

Whitefeather Meats in Creston, Ohio (whitefeathermeats.com) They don't do mail order, though. The critters themselves come from Green Vista Farm in Wooster, Ohio (greenvistafarm.com).

130e03323ec1beda6494050a9c018d3c

on April 03, 2012
at 07:10 PM

where did you get your GF liver so cheap?

130e03323ec1beda6494050a9c018d3c

on April 03, 2012
at 07:09 PM

I think so, considering most of the bad stuff is in the fat.

130e03323ec1beda6494050a9c018d3c

on April 03, 2012
at 07:05 PM

I don't think so considering most of the bad stuff is in the fat.

9267cb2507141e9a72e9d7159a5ffb80

(78)

on April 03, 2012
at 06:56 PM

I would like to know if anyone knows if its ok to drink beef broth or stocks made from non organic meat and bones and if those antibiotics will affect us. Same from gelatin. Thanks!!!

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on April 03, 2012
at 06:54 PM

Agree on the bacon flavor, does wonders.

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7 Answers

3
77877f762c40637911396daa19b53094

(78467)

on April 03, 2012
at 07:51 PM

Got nothing on price for you. On preparation of offal in general -

I always like a 12-24hr soak in heavily salted water. Seems to clean up the flavour of kidneys and makes liver a little less prone to toughness if you over cook it. I would not, personally, use an acid marinade on offal. Delicate bits will fall apart and the lack of osmosis will cause things like kidneys to have a funky ammonia taste. The brining mellows the metallic taste of liver too.

130e03323ec1beda6494050a9c018d3c

on April 03, 2012
at 10:22 PM

thank you for the info on soaking, that's just what I wanted.

0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on April 03, 2012
at 08:13 PM

koshering wiuth kosher salt because it is flat and seeps into the meat draws out blood (sea salt is not as good for this) Brining as described above does the about the same thing although I like to kosher, rinse than soak in milk to help flavor. Either way it is a must unless you want to put over an open flame.

77877f762c40637911396daa19b53094

(78467)

on April 03, 2012
at 10:14 PM

I find that Koshering works great on steak because it removes a lot of liquid and intensifies flavour. I've found that it can create a dry shell or crust on tenderer meats. It's possible this has to do with the cheap industrial meat I tend to have access too but...

2
50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on April 03, 2012
at 06:45 PM

The price is decent... I get mine (also shipped from a local-ish farm) for a tad under $4/lb.

Quality IMO is more important that location, but obviously it is better if you can find both.

As for preparation, This recipe is the bees knees.

http://choosinghealthnow.com/blog/liver-mousse/

1
Ca1150430b1904659742ce2cad621c7d

(12540)

on April 04, 2012
at 12:39 AM

I get mine from a local farmer at ~5 to 5.25 a lb, so 4.50 a pound sounds like a decent price. I like to milk-soak mine for 24 hrs, which makes for a tender and mild meat... then cooked with onions and ghee. S

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on April 04, 2012
at 01:38 AM

What do you soak it in?

1
0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on April 03, 2012
at 08:09 PM

Spring is a great time to get organs as the live stock have little change to take up smoking or drinking, Offals rock- Heart is my fav

1
Ef9f83cb4e1826261a44c173f733789e

on April 03, 2012
at 06:53 PM

I get my GF liver for $2/lb. Others will have to chime in with their prices so we can get an average for you to compare your price to.

I don't like the flavor of liver on it's own. I finally settled on cooking it with an equal part of bacon and some onion.

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on April 03, 2012
at 06:54 PM

Agree on the bacon flavor, does wonders.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on April 03, 2012
at 07:32 PM

Whitefeather Meats in Creston, Ohio (whitefeathermeats.com) They don't do mail order, though. The critters themselves come from Green Vista Farm in Wooster, Ohio (greenvistafarm.com).

130e03323ec1beda6494050a9c018d3c

on April 03, 2012
at 07:10 PM

where did you get your GF liver so cheap?

0
D8f58eba263277ec6119293137b85b02

on April 04, 2012
at 01:37 AM

I can only second what others have said in response to your other questions, but I get my grass-fed/pastured liver for $3.99/lb at a convenient place, and $3/lb ($2.50 if it's pastured pig liver) at a farm that does buying club drops. I wouldn't consider $4.50/lb a great deal, only because I'm used to paying much less, but to me it's worth the extra money to get it pastured. Also, I'm lucky to get such a nutritional powerhouse that makes up such a small proportion of the cow for so cheap, but I would definitely be willing to pay more for it if need-be. But above all else, I echo what LikesLardinMayo said.

Also, are you sure you can't find it locally? Sometimes you can find a farm that is pretty far away but will make deliveries/drop-offs to your area, or at least somewhere much closer to your area. For instance, the farm I mentioned above is located in an area of my state that I've never even been to and would not consider local at all. But I found out about them randomly and discovered that they make drops all around the state, including a couple in my area. I've since found several other farms in my state that operate the same way, so it can't be a rare thing! I had no idea that farms did stuff like that though, and it's made sourcing the stuff a heck of a lot easier. I would suggest looking on sites like eatwild.com (and there's another one like eatwild that's name isn't springing to mind) that will list a bunch of grass-fed/humane/organically-raised farms by state, and from there it's easy enough to find how to get their products. It's worth a shot, anyway!

0
66974b2cb291799dcd661b7dec99a9e2

(11121)

on April 03, 2012
at 09:48 PM

I get my GF liver from a local butcher. I eat it raw and no I am not joking, I just cut it into small pieces and swallow it kind of like an oyster. I find it has very little 'liver' flavor when I eat it this way.

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on April 04, 2012
at 02:04 AM

I hope you trust your butcher :)

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