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Heartstone Farm

100% Grass Fed Beef Liver

100% Grass Fed Beef Liver

Regular price $120.00
Regular price $220.00 Sale price $120.00
SALE Sold out
  • Raised With Love
  • 100% Grassfed
  • No Antibiotics

Our 100% Grass Fed and Grass Finished Beef Liver is one of our top sellers - and we know why. What other meat  is a so nutrient-dense and delicious?

With over 90 5-star reviews, this will undoubtedly be the best liver you've ever treated yourself to. It has a mild flavor - a bit of sweetness combined with a just a hint of mineral taste - without overwhelming on either count.,

It's perfect as the classic liver, bacon and onion weeknight treat (our personal favorite). Here'e the recipe.

Our Grass-fed Beef Liver is a rich source of vitamins and minerals, including iron, vitamin A, and B vitamins. Heartstone Farm Beef Liver is also free of harmful pesticides, growth boosters, and antibiotics, making it a safer and healthier choice than regular beef liver.


  • Packaged in 1 lb packages
  • 100% Grass-Fed and Grass Finished on our farm in Maine
  • All Natural - No Antibiotics - No Hormones
  • USDA inspected
  • Hand cut and trimmed
  • Flash Frozen and Wrapped In Air-Tight Cryovac


Free delivery on orders over $129

We ship to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV.

We pack and ship your order frozen direct from our farm in Maine. All of our packaging can be composted or recycled (no styrofoam). Until we pack your box, our meat is kept in our freezers (at 0 degrees). We use ice blankets and dry ice to keep your precious meat super cold during its trip to you. Our packing team (our neighbors) like to say they are packing every order like it's going to their "favorite aunt."

$19.95 under $129. Minimum order $75.

Cooking Tips

Here's Farmer Dan's recipe for cooking liver (the #1 recipe for liver on Google) - RECIPE

View full details

customer reviews

This beef liver is the best. Mild and with a sweetness that you get with grass fed beef

- Melanie Ahern Cincinnati, OH

This is the best ever liver i have had in mire than 20 years!

- Karen Chambers Franklin Lakes, NJ

I am happy to finally have found a place where I trust the quality!

- Tammy Davis Boston, MA


100% Grass-Fed

Our cattle only eat grass. In the growing season, they feed on the pastures of our 500 acre farm. In the winter, they eat the hay (grass) we harvested from our fields in the summer.

Beware of supermarket beef labeled "grass fed." Most factory-farmed, supermarket beef is fed grain (mainly corn) in the last few months before slaughter (even when it’s labeled “grass-fed”). While grain will fatten cattle up quickly, it can also make them sick because grains are not their natural feed.

That's why knowing the farmer who raised your meat is so important.

When we say 100% grass fed we mean 100%.


Farmer Dan's Note

I’m a relatively new convert to beef liver - but now i make it at least once a month. My favorite recipe for beef liver is simple and delicious - bacon and onions. Click here for the full recipe.


Our beef liver is a nutrient-dense food that is rich in many important vitamins and minerals, including iron, zinc, vitamin A, and B vitamins. It's also a good source of protein and healthy fats. Incorporating grass-fed beef liver into your diet can help support a healthy immune system, improve energy levels, and promote overall health and wellbeing.

As a general rule of thumb, a standard serving size of liver is around 3-4 ounces. So, if you have a 1-pound liver, it could provide 4-5 servings. However, if you plan on using the liver as a main protein source for a meal, you may want to plan for larger serving sizes.

Can I re-freeze the liver after it has been thawed?

It is generally not recommended to refreeze liver after it has been thawed. Refreezing liver after it has been thawed can lead to deterioration of the meat quality and increase the risk of bacterial growth. Therefore, it's best to plan ahead and only thaw the amount of liver you plan to use at one time to minimize waste and ensure the best quality of the meat.