Natural beef liver

Natural beef liver, in units of roughly 270 to 330 g, from cattle raised without hormones or antibiotics. At $29.77/kg a 300 g piece comes to about $8.93. It is the most iron-dense meat we sell, and the quickest to cook.

Beef, veal or lamb liver — which one?

Beef liver is the strongest of the three and by far the cheapest. Veal liver is milder and dearer; lamb sits between them. If liver puts you off, start with lamb; if you already like it, beef gives the most flavour for the money. All three cook the same way: fast, hot, and not a minute too long.

Natural Québec beef

Our cattle are raised without hormones or antibiotics in Huntingdon, Montérégie. For an organ meat that is more than a selling line: the liver is the filtering organ, and how the animal was raised is part of the product.

Nutrition

It is among the richest sources of iron there is, with plenty of vitamin B12, vitamin A and protein, and very little fat. That concentration is also why liver is eaten occasionally rather than weekly. If you are pregnant or have been given guidance on vitamin A intake, speak to your health professional.

How to cook beef liver without ruining it

The classic mistake is overcooking, and it is what produces the dry, grainy liver everyone remembers. Slice 1 cm thick, pat dry, dust with flour, and sear 2 to 3 minutes a side in a very hot pan, to 71 °C (160 °F) throughout. The middle should stay just pink. To mellow the flavour — worth doing with beef in particular — soak the slices in milk for 30 minutes, then dry them well before cooking.

Serving and pairing

Beef liver wants sweetness and acid against it: onions cooked down slowly in butter, a dash of wine vinegar or port to deglaze, pan-fried apple if you like. Mash, toast or fried potatoes underneath. A light red or a dry cider works better than anything heavy.

Beef liver and onions

Slice 2 large onions and let them melt in butter over low heat for 20 minutes until golden — that is half the dish, do not rush it. Set aside. Turn the heat up, sear the floured liver 2 to 3 minutes a side, and season only at the end. Deglaze with a splash of red wine vinegar, return the onions, toss and serve straight away.

Beef liver price and ordering

• Regular price: $29.77/kg — about $8.93 per piece (estimate on 300 g)
• Weight: units of roughly 270 to 330 g
• Sold by weight: the final price at checkout reflects the actual weight
• Product number: 1184095
• Sold frozen
• No hormones or antibiotics, raised in Huntingdon, Québec
• Where to buy: delivery across Québec and Montréal by refrigerated truck, free from $225. Farm pickup at 62 York Street, Huntingdon.