download (3).jpg
images.jpg
download (4).jpg
download (5).jpg
download (6).jpg
download (3).jpg
images.jpg
download (4).jpg
download (5).jpg
download (6).jpg

Beef Organs 2lb Pkgs

$5.99

Grass-Fed Beef Organs

Little Gunpowder Creek Farm offers a selection of 100% grass-fed beef organs—nutrient-dense, sustainably raised options for cooking and nose-to-tail eating. Organ meats from grass-fed cattle tend to be richer in certain vitamins, minerals, and healthy fats than conventionally raised alternatives.

Common Grass-Fed Beef Organs and What They Offer

  • Liver: Extremely high in vitamin A, B12, folate, iron, and copper. A small portion provides a concentrated source of cofactors for energy, red blood cell production, and immune support. Flavor is rich and mineral; best when quickly seared, thinly sliced, or blended into pâtés and spreads.

  • Heart: A lean, muscle organ rich in CoQ10, B vitamins, iron, and zinc. Texture is firmer than liver but tender when cooked properly. Works well grilled, braised, or thinly sliced for stir-fries and tacos.

Benefits of Choosing Grass-Fed Organs

  • Nutrient density: Grass-fed organs are often higher in omega-3 fatty acids, conjugated linoleic acid (CLA), fat-soluble vitamins (A, D, E, K), and certain minerals due to a forage-based diet.

  • Sustainable and humane practices: Grass-fed systems at small family farms emphasize pasture health, rotational grazing, and lower inputs, contributing to soil health and animal welfare.

  • Nose-to-tail eating: Using organs supports sustainable practices by minimizing waste and honoring the whole animal.

Cooking and Handling Tips

  • Start small: Organ meats have concentrated flavors; begin with small portions and recipes that balance strong tastes (e.g., mixing liver into ground beef or blending into pâté).

  • Freshness: Organs are highly perishable—keep them chilled and use within a day or two, or freeze promptly. Thaw in the refrigerator.

  • Clean and prep: Rinse organs lightly and remove membranes, glands, or excess connective tissue as needed. Soaking in milk or a light brine can mellow strong flavors.

  • Gentle cooking: Overcooking makes many organs tough or grainy. Quick searing, braising, or slow, moist heat depending on the cut yields the best texture.

Portion and Serving Ideas

  • Liver pâté with toasted sourdough and pickled vegetables

  • Grilled heart skewers with chimichurri

Storage

  • Refrigerate at 32–40°F and use within 1–2 days for most organs; freeze for longer storage in airtight packaging. Label with date and use within 3–6 months for best quality.

Sourcing from Little Gunpowder Creek Farm All organs come from 100% grass-fed beef raised on pasture at Little Gunpowder Creek Farm. Our practices prioritize animal welfare, pasture health, and sustainable production so you receive flavorful, nutrient-packed products.

Organ:

Grass-Fed Beef Organs

Little Gunpowder Creek Farm offers a selection of 100% grass-fed beef organs—nutrient-dense, sustainably raised options for cooking and nose-to-tail eating. Organ meats from grass-fed cattle tend to be richer in certain vitamins, minerals, and healthy fats than conventionally raised alternatives.

Common Grass-Fed Beef Organs and What They Offer

  • Liver: Extremely high in vitamin A, B12, folate, iron, and copper. A small portion provides a concentrated source of cofactors for energy, red blood cell production, and immune support. Flavor is rich and mineral; best when quickly seared, thinly sliced, or blended into pâtés and spreads.

  • Heart: A lean, muscle organ rich in CoQ10, B vitamins, iron, and zinc. Texture is firmer than liver but tender when cooked properly. Works well grilled, braised, or thinly sliced for stir-fries and tacos.

Benefits of Choosing Grass-Fed Organs

  • Nutrient density: Grass-fed organs are often higher in omega-3 fatty acids, conjugated linoleic acid (CLA), fat-soluble vitamins (A, D, E, K), and certain minerals due to a forage-based diet.

  • Sustainable and humane practices: Grass-fed systems at small family farms emphasize pasture health, rotational grazing, and lower inputs, contributing to soil health and animal welfare.

  • Nose-to-tail eating: Using organs supports sustainable practices by minimizing waste and honoring the whole animal.

Cooking and Handling Tips

  • Start small: Organ meats have concentrated flavors; begin with small portions and recipes that balance strong tastes (e.g., mixing liver into ground beef or blending into pâté).

  • Freshness: Organs are highly perishable—keep them chilled and use within a day or two, or freeze promptly. Thaw in the refrigerator.

  • Clean and prep: Rinse organs lightly and remove membranes, glands, or excess connective tissue as needed. Soaking in milk or a light brine can mellow strong flavors.

  • Gentle cooking: Overcooking makes many organs tough or grainy. Quick searing, braising, or slow, moist heat depending on the cut yields the best texture.

Portion and Serving Ideas

  • Liver pâté with toasted sourdough and pickled vegetables

  • Grilled heart skewers with chimichurri

Storage

  • Refrigerate at 32–40°F and use within 1–2 days for most organs; freeze for longer storage in airtight packaging. Label with date and use within 3–6 months for best quality.

Sourcing from Little Gunpowder Creek Farm All organs come from 100% grass-fed beef raised on pasture at Little Gunpowder Creek Farm. Our practices prioritize animal welfare, pasture health, and sustainable production so you receive flavorful, nutrient-packed products.