Our sliced beef or ox liver comes from native breeds, slow-grown on the lush pastures of the Yorkshire Dales. Thinly sliced by our expert butchery team, it’s perfect for flash-frying to achieve a caramelised exterior while maintaining a tender, pink centre - a textural must. Packed with vitamins and iron, this underrated cut offers exceptional value and is a favourite among our chef and restaurant community. Also available as whole beef liver.

All Swaledale beef is heritage breed, raised on independent farms and smallholdings across the beautiful Yorkshire Dales. These cattle are slow-grown and free to roam the green hills and valleys, resulting in beef with a rich, dense, umami flavour. Swaledale’s sliced beef liver is Always Fresh, Never Frozen® - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. 

Inspired by Chef Valentine Warner
"Beef liver is super tasty and very beneficial for the health. Fried briskly and served with buttered kale and this iron-rich dish will brighten the eyes and invigorate the winter weary.

I like to flour it lightly and fry it in butter until crisp on the outside, medium-rare within, the butter containing a lot of fresh sage.

Alternatively try making chopped liver with grated hard boiled egg and serving it alongside crème fraîche, fresh dill with pickles and toast.

Ox liver, though not as creamy as calves' liver, is tremendously delicious when cooked alla veneziana; lightly floured and fried in butter then combined with vinegar and meltingly tender onions."