Pasture-fed, antibiotic and synthetic growth hormone-free Beef Liver from Greenham Tasmania.
Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats.
Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?
Is Paleo Robbie spreading fake news?
No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water.
The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).
Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.
This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).
But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week.
"I tried liver before, and I didn't like it."
There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible.
When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.
Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that.
Liver is best flavour balanced with strong tasting vegetables like onions.