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NW IA | Ours, home raised, comes sliced from the butcher. I hate slicing whole "blobs".
I always hated the stuff and then found on-line that soaking it in milk overnight takes the bitterness away. Now it's meat candy.
I just put it on the Traeger at 450 for a couple of minutes per side. Whatever it takes while keeping the center pink.
Maybe eat it 4-6 times a year. It seems like my "system" will let me know when to go for it. I've heard that some folks have over-dosed on liver due to the super high levels and the high availability of nutrients. | |
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Beef liver
