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1 lb package of Grass-Fed & Grass Finished Beef Liver (Superfood)   $13.29/lb

Bartlett Farms Premium Grass-Fed Beef Liver – Nature's Multivitamin

Sub-headline: Fuel Your Body with Unrivaled Nutrition, Sourced Directly from Our Pastures.

At Bartlett Farms, we believe in the power of nature to nourish. Our Premium Grass-Fed Beef Liver brings you one of the most nutrient-dense superfoods on the planet, meticulously sourced from cattle raised with care on our lush, regenerative pastures.

Why Choose Bartlett Farms Beef Liver?

• 100% Grass-Fed & Grass-Finished: Our cattle thrive on a natural diet of grass, never grains. This ensures a superior nutritional profile, free from hormones, antibiotics, and pesticides.
• A Powerhouse of Nutrients: Beef liver is nature's ultimate multivitamin, packed with:
  • Bioavailable Iron: Essential for energy and red blood cell production.
  • Vitamin B12: Crucial for cognitive function and metabolism.
    Vitamins A, D, E, K2: A full spectrum of fat-soluble vitamins for immunity, bone health, and more.
  • Folate & Riboflavin: Vital for cellular health and energy production.
  • CoQ10: Supports heart health and cellular energy.
  • Heme Iron: The most absorbable form of iron.

Reclaim Your Vitality with Bartlett Farms!

Whether you're looking to boost energy, support immune function, enhance cognitive health, or simply fill nutritional gaps, Bartlett Farms Premium Grass-Fed Beef Liver is the perfect addition to your wellness journey. Experience the difference of true nose-to-tail nourishment, the way nature intended.

From Ruby Bartlett (Jim's 93 year old mother in New Hampshire) regarding recipe below:

This sounds like how we did it. Sometimes we dredged in corn meal instead of flour.

Method: Pan-Fried Liver (Quick and Easy)

Ingredients:

   •   Fresh liver (sliced about ½ inch thick)

   •   Milk or buttermilk (for soaking)

   •   Salt and pepper

   •   Flour (optional, for light coating)

   •   Butter or oil

   •   Onions (optional but classic)

Steps:

1. Soak the liver

      •   Place slices in milk or buttermilk for 30 minutes to 2 hours.

      •   This softens the flavor and tenderizes it.

2. Pat dry with paper towels.

3. Season with salt and pepper. You can lightly dredge in flour if you want a crispy surface.

4. Heat butter or oil in a skillet over medium-high heat.

5. Cook the liver for about 2–3 minutes per side (depending on thickness).

      •   It should be browned outside but still slightly pink inside.

6. Rest for a few minutes before serving.