Ox Liver

For true believers in whole animal eating, our organic grass fed ox liver is full-flavoured and a traditional triumph.

A fantastic source of protein and iron, the punchy flavour of beef liver lends itself well to hearty liver and onions, rich casseroles and even homemade pate for committed pate fans.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 88 Kcal/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g

How To Store  

Our Ox liver is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 8+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ox Liver and Bacon with Onions

Ingredients:

• 500 g ox liver, sliced
• Salt and freshly ground black pepper
• 4 slices of unsmoked back bacon 
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Liver:

   • Season and Dredge: Season liver slices with salt and pepper and coat with flour.

2. Cook the Bacon:

   • Fry Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pan.

3. Cook the Liver:

   • Sear Liver: In the same pan, add the liver slices and cook for 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.

4. Cook Onions and Garlic:

   • Sauté: In the same pan, add the sliced onions and cook until caramelised, about 10 minutes. Add garlic and cook for an additional minute.

5. Combine:

   • Deglaze: If desired, add balsamic vinegar to the pan and stir, scraping up any browned bits.
   • Add Liver and Bacon: Return the liver and crumbled bacon to the pan, stirring to combine and heat through.

6. Serve:

   • Garnish: Sprinkle with fresh parsley and serve with boiled or mashed potatoes, or with a side of steamed vegetables.
7. Enjoy: Your cooking with ox liver, whether you choose to prepare it simply or as a more elaborate dish!