Beef Liver

Pound for pound, the most nutrient-dense cut on the entire animal — loaded with iron, B vitamins, and vitamin A in amounts no muscle meat can match. Our liver is sliced thin into cutlets for quick cooking: sear them fast in a hot pan with butter, smother them in caramelized onions and garlic gravy, or bread and fry them for a crispy take on the classic. The key is high heat and a short cook — overdone liver gets tough, but pull it right and it's tender, mineral-rich, and deeply savory. If you're new to organ meats, this is the place to start. Packs are around 1 lb.