Sliced Beef Liver
Our grass fed, sliced beef liver is ready to cooked out of the package. It has a lovely, mild calfs liver flavor.
- Remove all the membrane from the kidney and soak the kidney in 2 cups of water with 3 tablespoons of vinegar for 2 hours. Then cut it into thin slices and dredge these in flour seasoned with salt and freshly ground black pepper. Heat butter and olive oil and sauté the kidney slices quickly, browning them on both sides. Add finely chopped garlic and onion, and continue cooking for 5 minutes. Then add the rosemary, the bay leaf and the red wine. Simmer for 15 minutes or until the kidney slices are tender. Serve with boiled potatoes.
With a flavor and texture of a beefy NY strip, its perfect seasoned and grilled to medium rare. Halved and deveined, weighing 1 - 1 1/2lb. per package
Beef Back Fat
This is 2.5lb of cubed beef fat. You can grind it with sausage (like venison) or render it down into cooking tallow.
This primal, nutrient dense blend incorporates liver, heart, and our 80/20 ground. Caveman is a great way to introduce the complete nutrition and health benefits of variety organ meats without actually having to deal with them. Get WILD, go CAVEMAN.
A unique cut and texture, the tongue is whole and ready to cook.
-Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
-Cook on Low for 8 hours.
-Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
-Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper. Serve on a tortilla as Lengua tacos!