Beef Liver
$4.00/Lb
$4.00 /lb.
Avg. 1 lb.
Beef liver contains heme iron, which is more easily absorbed by the body than non-heme iron sources like plants. Iron helps prevent anemia and boost energy levels.
Vitamin B12
Beef liver is a great source of vitamin B12, which helps form red blood cells, promote healthy brain function, and maximize energy production.
Protein
Beef liver is a good source of complete protein, which contains all nine amino acids that are the building blocks of protein.
Coenzyme Q10
Beef liver contains 3 mg of Coenzyme Q10 per 100 grams, which is an antioxidant that protects cells from damage and maintains a healthy metabolism.
Beef liver also contains other B vitamins, including folate (vitamin B9), thiamine (vitamin B1), and riboflavin (vitamin B2).
Beef Liver Recipe:
Ingredients
- 2 pounds sliced beef liver
- 1 ½ cups milk, or as needed
- ¼ cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 2 cups all-purpose flour, or as needed
- salt and pepper to taste
- DIRECTIONS
- Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness. Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. Transfer onions into a bowl and set the skillet aside.
- Place flour on a plate; season with salt and pepper. Drain milk from the liver and coat liver slices in a flour mixture.
- Melt the remaining 2 tablespoons of butter in the same skillet; increase heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side. Return onions to the skillet and reduce heat to medium; continue to cook until onions are heated through and liver is slightly pink inside, or longer to suit your taste.