How to make liver NOT taste bad

In general, organ meats have 10 to 100 TIMES more nutrients than the typical muscle meats. The cleaned up white meats without any bones or fat are also void of the important collagen for healthy skin and nails.

Lots of people dont like the flavor, so sneak it in with something else. I don’t mind it, but if you have a picky eater, you can mix it with ground meat in a 1:3 ratio (more ground beef) to cover its taste. You can even thaw it into an ice cube tray to have smaller pieces to throw into a smoothie or broth, or ground whatever while cooking.

One of this guy’s key tips is to soak the liver in something acidic such as lemon juice, milk or kefir. After it’s done soaking, pat the liver dry with clean paper towels and cook it however you’d like.  The lemon might even be protecting the liver from oxidative damage. Cook to internal temperature of 160 degrees, and not much higher, or it can be chewy.

Don’t have a great butcher around? FInd some online buffalo liver from North Star Bison. If short on time, you can also buy US Wellness Meats liverwurst, which is pre-cooked and made from beef liver, kidney, and heart.

Preparation:

• If buying frozen, you can thaw it out for a few hours or however long it takes to be able to barely cut through it. It should only be partially thawed, and nowhere near completely thawed. Cut it into pieces that are just the right size that you will eat them in one serving. Put all the pieces back into the freezer in separate bags.

• When ready, thaw out one portion the night you are going to eat it. In the morning, marinade it in something acidic, such as lemon or lime juice. After it has marinaded for a few hours, slice it very thin and cook it in a pan with a little oil, flipping or stirring it frequently, for only one minute.

• Add some sautéed garlic and onions, or your favorite spices

• If dont like it just like that, sneak it into something! Some recipe ideas below:

• Bacon Beef Liver Pâté from Autoimmune Paleo

• The Silkiest Chicken Liver Pâté from The Healthy Foodie

• Chicken Liver Pâté from Zenbelly

• Chicken Liver Mousse from The Paleo Parents

• Crispy Spiced Chicken Livers from The Clothes Make the Girl

• Beef Liver with Fig, Bacon and Caramelized Onion Compote from The Healthy Foodie

• Easy Chicken Liver Pâté from Balanced Bites

• Beef Bacon 50/50 Braunschweiger Burger Sliders from The Paleo Parents

• Tex Mex Loaded Meatloaf from The Healthy Foodie

• Ultimate Beef and Liver Chili by Mommypotamus

• Egg-Free, Tomato-Free (Hidden Liver ) Paleo Meatloaf from The Paleo Mom

• Warm Liver and Toasted Cashew Salad from The Healthy Foodie

• Turkish (Hidden Liver) Meatballs from The Paleo Mom

• Beef Liver with Caramelized Peaches and Onion Compote from The Healthy Foodie

Plus, they’re often sold for super cheap, in a butcher shop (along with their meaty bones for stews), or in the frozen aisle. Just be sure to get grass fed, pasture raised animal-anything. It's likely to be much more nutritious than liver from grain-fed animals, and the animals are treated better 

Just 2 oz of liver, 1 serving, gives you:

Recommended daily values. Look at that B12!