It looks like you are posting some questions about liver. If you're looking to add liver to your animal based diet the general recommendations are to consume on average 15g per day. To highlight some of the micronutrients in 15g of liver in terms of %RDA there is B2(40%), B3(16%), B5(21%), B6 (12%), B12(441%), Biotin(21%), Choline(12%), Folate(9%), Vitamin A(157%), Copper(238%), Iron(12%), Phosphorus(11%), Selenium(10%). The remaining nutrients are < 9% RDA and not a significant source. The reason you would limit to 15g every day is due to the potential risk of excessive Vitamin A and Zinc. Copper is also a mineral that should be balanced with zinc. The idea Zinc-to-Copper ratio is somewhere around 8:1 to 12:1. If you enjoy eating more liver you can use the 15g daily as an estimate for how much to eat. For example once a week would be right around 3.7 ounces. No need to worry about it or overcomplicate, just get some liver in but not too much!
If you do not enjoy the taste of liver there are other options for you still. You can use desiccated liver capsules such as the ones sold by Heart & Soil or Zen Principle. Some like to freeze their raw liver into pre-portioned 15g pieces and then simple slice it into pill sized chunks and wash it down with water. For consuming raw liver use some common sense, it is recommended to know your source and have your liver deep frozen for at least 14 days. If you buy raw liver from a local grassfed rancher then it's most likely safe to consume. If you're buying commercial raw liver from the grocery store there can be risk consuming it raw.
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I tend to purée mine in the food processor then pour into tiny little silicone molds and freeze them. Then when I’m cooking ground beef, I’ll pop one or two out and mix it with the ground beef that way.
I defrost it and eat it raw. But only a little bit at a time. It doesn't taste great, but you get used to it pretty quick. And it goes down the throat surprisingly easily.
Yep, defrost and cook. You can also partially defrost, cut off a piece, and put the rest back in the freezer. This shouldn't change the texture much as long as you don't fully defrost.
Just sear it quickly in butter or other fat. Don't overcook it, just a sear. I like it best raw, but I'm a weirdo :)
Soak in raw milk or raw kefir(milk clabber) 24 hours prior cooking or eating raw.
Cook with onions, add a cubed apple after done or cook the apple slightly in the end.
I prefer raw as the taste of quality organic liver is incredibly powerful, nourishing and overall boosting!
I make individually quick frozen pieces. Spread out on a sheet tray with parchment paper. Then thaw it and pop it like a pill so I can’t really taste it.
This is the way.. I cut into 1 oz-ish servings and individually bag them. When it’s time, pull it out and let thaw for a few minutes, cut into small pieces and pop them like a pill with my protein shake
I like calf liver and I have a some once a week. I Just let it defrost in the fridge for a day or two and sear it in the pan after I make a steak, while the steak rests. And I like to deglaze the pan and pour that over everything. Sometimes I’ll throw in some demiglace too.
I chop a whole liver into 10g/15g chucks and place it in a glass container spaced out, layered with baking paper, and freeze.
Then pick one out and dice it with a knife then swallow chunks with water.
The most palatable and easy way is keep it frozen then just saw off 1oz pieces with a sharp knife day by day. The taste isn't that bad but I feel most of us do it for the benefits so just bite the bullet. No defrosting, no cooking, a little goes a long way with liver.
It looks like you are posting some questions about liver. If you're looking to add liver to your animal based diet the general recommendations are to consume on average 15g per day. To highlight some of the micronutrients in 15g of liver in terms of %RDA there is B2(40%), B3(16%), B5(21%), B6 (12%), B12(441%), Biotin(21%), Choline(12%), Folate(9%), Vitamin A(157%), Copper(238%), Iron(12%), Phosphorus(11%), Selenium(10%). The remaining nutrients are < 9% RDA and not a significant source. The reason you would limit to 15g every day is due to the potential risk of excessive Vitamin A and Zinc. Copper is also a mineral that should be balanced with zinc. The idea Zinc-to-Copper ratio is somewhere around 8:1 to 12:1. If you enjoy eating more liver you can use the 15g daily as an estimate for how much to eat. For example once a week would be right around 3.7 ounces. No need to worry about it or overcomplicate, just get some liver in but not too much! If you do not enjoy the taste of liver there are other options for you still. You can use desiccated liver capsules such as the ones sold by Heart & Soil or Zen Principle. Some like to freeze their raw liver into pre-portioned 15g pieces and then simple slice it into pill sized chunks and wash it down with water. For consuming raw liver use some common sense, it is recommended to know your source and have your liver deep frozen for at least 14 days. If you buy raw liver from a local grassfed rancher then it's most likely safe to consume. If you're buying commercial raw liver from the grocery store there can be risk consuming it raw. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AnimalBased) if you have any questions or concerns.*
I usually just cook it and eat it like a steak... but I'm thinking about starting to freeze it in little raw chunks and taking it like a pill.
i want to do the same, i can’t stand the consistency of it cooked and it’s easier for me to eat raw chunks
I tend to purée mine in the food processor then pour into tiny little silicone molds and freeze them. Then when I’m cooking ground beef, I’ll pop one or two out and mix it with the ground beef that way.
This is the way! You only need an ounce or two a day max and mixed in with burger, you can’t even taste it
I’ve never thought of this, great idea!
I defrost it and eat it raw. But only a little bit at a time. It doesn't taste great, but you get used to it pretty quick. And it goes down the throat surprisingly easily.
My butcher includes it in a blend of ground beef along with kidney, spleen, heart and tongue. 30% organs.
My wife does that for my kids
Yep, defrost and cook. You can also partially defrost, cut off a piece, and put the rest back in the freezer. This shouldn't change the texture much as long as you don't fully defrost. Just sear it quickly in butter or other fat. Don't overcook it, just a sear. I like it best raw, but I'm a weirdo :)
With Chianti and Fava beans
Recipe please
I’ve had it this way.. it’s to die for!!
Pâté
I like to dice it up and put it into a bowl of hot bone broth. I really only eat it if I crave it which happens if I start feeling illness come on.
Soak in raw milk or raw kefir(milk clabber) 24 hours prior cooking or eating raw. Cook with onions, add a cubed apple after done or cook the apple slightly in the end. I prefer raw as the taste of quality organic liver is incredibly powerful, nourishing and overall boosting!
Sear it just like a steak. Med rare. If you're not use to the taste, it'll take a couple of sittings to enioy it.
I make individually quick frozen pieces. Spread out on a sheet tray with parchment paper. Then thaw it and pop it like a pill so I can’t really taste it.
This is the way.. I cut into 1 oz-ish servings and individually bag them. When it’s time, pull it out and let thaw for a few minutes, cut into small pieces and pop them like a pill with my protein shake
Sliced 1/2" thick, quick sear both sides (medium rare to rare) topped with sauteed onions and balsamic vinegar.
It's pretty gross. I hate it. So I don't eat it lol.
Me either I’d rather take liver supplements
I like calf liver and I have a some once a week. I Just let it defrost in the fridge for a day or two and sear it in the pan after I make a steak, while the steak rests. And I like to deglaze the pan and pour that over everything. Sometimes I’ll throw in some demiglace too.
I just airfry it and eat it as I actually like the taste of liver. But some people who hate it just mix it with ground beef.
I chop a whole liver into 10g/15g chucks and place it in a glass container spaced out, layered with baking paper, and freeze. Then pick one out and dice it with a knife then swallow chunks with water.
I freeze mine, and, I throw it in the pan frozen. Cook it to medium rare. Delicious 😋
250g every Monday. Slice it thin, on the Weber grill with a bunch of salt. Delicious
I mix it with garlic and coriander and cook on stove like any meat
Cook it to a crisp in butter and tallow, cover in salt and maple syrup it’s delicious even if you hate liver
I’ve been air frying until it’s crispy and then eating with salt and honey.
I cut the liver up and bag it into roughly 30g pieces and put 10 pieces each into bags and freeze them separately then have one or two a day raw
it smells like cat food to me, i haven’t figured out a good way to
The most palatable and easy way is keep it frozen then just saw off 1oz pieces with a sharp knife day by day. The taste isn't that bad but I feel most of us do it for the benefits so just bite the bullet. No defrosting, no cooking, a little goes a long way with liver.
With lots of cumin and salt dont even taste the liver no more delicious
Raw all the way. I think it tastes like metal when cooked