- Delivered fresh
- Native breed
- Cook on the BBQ
Our whole beef* or ox liver, from heritage breeds of cattle slow-grown on lush Yorkshire pasture, is prepared as a whole (unsliced) piece by our butchery team. Perfect for home slicing and pan-frying with sage and garlic, or seared and roasted whole, preferably served pink for the best texture and flavour.
Excellent value, nutrient dense with vitamins and minerals with virtually no fat content, beef liver is an underrated and versatile ingredient that is seldom seen but one that has been gaining popularity amongst our restaurant community in recent years.
Chef Valentine Warner inspires:
"Beef liver is so deeply delicious, so immediately beneficial in its delivery of that mineral iron twang that I find it no less than invigorating to dine on. Firm and juicy and if searing the liver should be cooked pink, never rare.
It seems a shame that such delicacies be relegated to the old tastes of our grandparents. This is foolish as this offal is very kind on the kitchen budget, is versatile in its uses and very delicious. Liver is only livery when it has been kept badly or is old. Beef liver's fresh clean taste might surprise you greatly.
Starting at the beginning of the day and fried in butter with a little sage and some capers then crowned with a perfectly poached egg and you’ll be best prepared to take on any cold day with wide-eyed enthusiasm.
Alternatively cut a large slab and place it within a large sheet of caul fat lined with fresh sage and cured ham or lardo. Season and wrap in the fat then roast and slice once cooked to medium-rare. Drizzle with well-aged syrupy balsamic vinegar. Fabulous on wet butter rich polenta.
Grilled and eaten with a strong, deep and fiery sauce of soy, fish sauce coriander seeds, palm sugar and pounded dried chillies and this Thai dish is fabulous and simple, the liver served next to sticky rice.
Potted with butter and spices such as mace or savoury and it can always be close to hand for toast.
Yakitori style and threaded onto a stick to be painted over pulsing orange and grey embers with a sweet soy glaze, and a glass of cold sake or beer is a great companion to it. Oishi! (Japanese for delicious)."
All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale whole 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.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.