The three organs carnivore cooks start with, from the same heritage Black Angus we raise for every steak on the farm.
1 Beef Liver (whole)
1 Beef Heart (whole, 2-3 lb)
1 Beef Tongue (whole, 2-3 lb)
Keep everything frozen until the day before, then thaw in the refrigerator.
How to cook
Start with the heart, finish with the tongue:
Heart: trim, slice into steaks and sear hot like a lean sirloin. Pull at 120F and slice thin.
Liver: slice it while still partly frozen, then sear in butter or tallow, 1 to 2 minutes a side, still pink inside. Or grate a few ounces frozen into a pound of ground beef.
Tongue: simmer 3 to 4 hours with onion, garlic and bay, peel while warm, then slice and sear crisp for tacos de lengua.
Thaw everything in the refrigerator the day before you cook.
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.
