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Fifty Four Farms - Tyson Farms

Beef Liver

Butcher Shop: Beef, Hormone & Antibiotic Free, Organs

Liver is from our Angus/Hereford Cattle. If you've never had Beef Liver, be adventurous and fry some up! Beef Liver is highly nutritious and when simply fried, very tender and delicious! Fifty Four Farms is a first generation cattle farm in Central Illinois. All Beef at Fifty Four Farms is dry-aged at a USDA inspected facility for at least 14 days and vacuum sealed. 100% of our cattle are pasture raised and grain finished in Illinois. They’re humanely handled under our strict protocols. We feed only the best all natural ingredients. We never add any hormones or unnecessary antibiotics. USA / Illinois / Logan County

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Sorry, this product is unavailable in your local market at this time. It is available in the following markets:
  • Central-Illinois
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    Q: How do you cook this?

    A: 'The biggest thing is don’t overcook it! You want it pink in the middle . Take a package of our liver ( a pound or so) 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms INSTRUCTIONS Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. You want your pieces of onion to be similar in size to a bite of liver. Saute on low in bacon grease and butter until it starts to soften but is not yet translucent. Add garlic for 30 seconds. Put the onion and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Serve Hope this helps! Our family loves livers ! '

    May 16th, 2021 person_outline Leesa H.
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