It comes whole, so slice it while it is still partly frozen: about a quarter inch thick is easiest. Pat the slices dry, salt them, and sear in a hot skillet with butter or tallow, 1 to 2 minutes a side, until browned outside and still pink inside. Overcooked liver turns grainy and bitter, so pull it early. For liver and onions, soften sliced onions in the pan first, then sear the liver in the same fat.
Not sold on the taste yet? Grate 2 to 3 ounces of frozen liver into a pound of ground beef. Burgers and meatballs come out richer and nobody can tell.
Your order, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
What it is
Ounce for ounce, liver carries more vitamin A, B12, copper and iron than any other cut on the animal, which is why cooks call it nature's multivitamin.
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