Fresh Beef Ox Liver

Beef Ox Liver — High-Iron, High-Protein Grass-Fed Liver | Fresh Cut

Beef ox liver is the strongest-flavoured and most iron-rich of the livers, a traditional remedy for low iron for good reason: it delivers exceptional levels of iron, vitamin B12, vitamin A and copper. Around 27g protein per 100g cooked and very lean. Its robust flavour benefits from a 30 to 60 minute soak in milk before cooking, which mellows the bitterness. 

Slice it thin and fry fast over high heat for 1 to 2 minutes a side, keeping it slightly pink inside, as ox liver toughens quickly when overdone. It is the definitive liver-and-onions cut, and also suits a spiced liver curry. Cook it the day you buy it. Remove any tough membrane or tubes before slicing.