Beef Liver
Beef Liver
All prices shown per pack, pack size variable
For the true believers in whole animal eating, our ox liver is full flavoured and a traditional triumph. A fantastic source of protein and iron, the punchy flavour or ox liver lends itself well to hearty liver and onions, rich casseroles and even homemade pate for the serious pate fans.
Flash-fried until just blushing in the middle Ox Liver cooked properly is a million miles from the grainy/leathery effort you may have experienced in the past. Our Ox Liver comes ready sliced and carefully trimmed by our butchers so here's no prep for you to do and you can be sure it'll cook evenly.
**Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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2 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritional’s per 100g: Energy 155 Kcal/ 647 kJ | Fat 7.8g, of which saturates 2.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.1g| Salt 0.21g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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In a hot pan, fry your ox liver for no more than a couple of minutes per side, flattening it down with the back of a spatula if it insists on curling up. It should be well browned on the outside and cooked through but still pink in the middle. Serve with well-fried onions in a rich gravy. The addition of creamy mashed potato is obligatory. Alternatively, slow braised liver works beautifully when coupled with earthy wild mushrooms and woody green herbs.
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We understand that people want to know, when eating offal, that it has come from a reliable, traceable source. We always make sure we harvest it as soon as possible after slaughter and handle it with great care.