Liver Tips, Tricks, & Notes

According to the Weston A. Price Foundation Liver is/has:

• An excellent source of high-quality protein

• Nature’s most concentrated source of vitamin A

• All B vitamins in abundance, particularly vitamin B12, B2 (riboflavin), B3 (niacin), B5 (pantothenic acid) B6, and folate

• One of our best sources of folic acid

• A highly usable form of iron

• Trace elements such as copper, zinc and chromium, selenium, phosphorus; liver is our best source of copper

• An unidentified anti-fatigue factor

• CoQ10, a nutrient that is especially important for cardio-vascular function

• A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA

• Remember when liver is consumed, all the vitamins and minerals are present in their natural unprocessed state. 

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​Tips and Tricks for Cooking Liver from Mommy's Home Cooking

• To reduce the strong taste place the liver in a bag, cover with milk and refrigerate up to 2 hours.

• Do NOT overcook (Liver is safe to eat when it reaches an internal temperature of 160° F)

• To add more flavor, season with cumin and/or paprika, or cayenne pepper if you like added heat.

• If desired use the pan drippings to make gravy. Add 1-2 Tbsp of flour to the drippings. Cook the flour for 1-2 minutes, constantly stirring then add 1 cup of beef stock for each tablespoon of flour. Cook and stir until thickened. Serve over