Beef Liver Mince Mix

Whether you’re carnivore or not, adding beef liver to your diet will do wonders for your health.  And one of the easiest ways to incorporate beef liver into your diet is by swapping out your regular beef mince for a beef liver mince mix.  

• Before we started making beef liver pate, one of the ways we use to get our weekly beef liver intake was via beef liver mince mix.
• Most local butchers are happy to do a beef/beef liver mince mix for their customers.  You may have to ask and order ahead as often they have certain days that the offal arrives fresh and they can process it before they freeze the bulk offal.
• I’d recommend a 80:20 mix (beef : beef liver) for those that are new to consuming beef liver.  It gives a rich but pleasant taste, without the texture being overwhelming.
• Even though we mostly consume our weekly liver via the pate now, we still buy the beef liver mince mix to use in meatballs.  It has a much more pureed, wet, sticky texture.  This is advantageous when used in meatballs, as you don’t need to add any egg, making it good for those that are sensitive to eggs or are aiming for weight loss.
• The mix pictured is grass fed and grass finished.  I’d recommend you get the best quality offal that you have access to.  But I also believe that any is better than nothing.  So start somewhere, have that conversation with your local butcher to see what’s possible.
• We freeze any freshly made beef liver mince mix for a minimum of 2 weeks before thawing and consumption.