How to Cook a Ribeye Steak — The Perfect Delicious Recipe

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August 20, 2020

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Maybe you’ve been waiting for the perfect moment to cook up those ribeye steaks sitting in your freezer? The meat has been calling your name, but you simply don’t know how to cook the delicious hunks. Don’t worry; you’re not alone.

It’s not enough to put the steaks in a pan and fry them, or throw them on the grill. You have to think about how you want to enhance the flavors of the meat, the optimal cooking technique, and perfect pairings.

Here, you’ll find a guide written by steak-lovers dedicated to making sure your ribeye steaks taste delicious.

Ingredients for the Perfect Ribeye Steak

The first and most crucial ingredient is grass-fed, farm-raised, and free-roaming ribeye steak. But, the meat is only part of the equation.

When cooking the ideal ribeye steak, you’ll need:

Butter: You’ll want to have a beautiful slab of grass-fed and unsalted butter to slather the meat and add to the flavor. The butter will help bring out the texture and richness of the steak while simultaneously helping you get fat into your diet.
Oil: Along with butter, use an oil of your choice for cooking the meat and making it crispy. Whether you decide on olive, avocado, among others, depends on what taste you’re craving.
Garlic: Almost every recipe becomes better once you add garlic. If you have cloves available, cut those up and add them to the pan where you’re cooking the meat. Otherwise, add garlic powder into the marinade for grilling.
Thyme: The herb will help contrast the rich flavors of the butter and meat. Plus, it’ll add a lighter note to the flavor palette.
Rosemary: Hand-in-hand with thyme comes rosemary. This herb will add layers of taste and texture to your meat.
Kosher salt: The salt works to bring out further and balances the natural meat taste with the other spices.
Fresh ground black pepper: Every ribeye steak deserves a decent sprinkling of pepper to add an extra kick of taste.

How To Cook Rib Eye Steak: Step by Step

Cooking any piece of steak is a science, and it requires specific time frames, heat settings, and appliances.

With a ribeye, you want to make sure that you’re careful. You can easily over- or under-cook the meat if you don’t pay attention.

Also, the methodology behind the preparation and the cooking time will vary depending on how you want to cook the ribeye steak. Whether you decide to cook on an outdoor grill or an indoor stovetop is up to you. We offer a step-by-step guide for both methods below. You’ll also want to note the specific power and energy levels of your appliances.

On the Grill

Do you dream of barbecue adventures with all your closest friends? Or are you the household grillmaster? If you want to invite people over to enjoy a nice, home-cooked meal in your backyard, you’ve come to the right section of the recipe guide. Here’s where you’ll learn how to cook the perfect ribeye steak on the grill.

Make sure you have all the supplies that you need to grill before you start cooking. You’ll want to have:

Plates
Seasonings (either the ones listed above or ones that you prefer)
Grill tongs
Apron
Toothpick (to check the tenderness of the meat)

Step 1: Remove the Steak from the Fridge

At least 30 minutes before you’re ready to cook the steak, make sure that you take it out of the fridge/freezer. You want to give the ribeye steak time to defrost to room temperature so that the spices can soak into the meat, and you get the full flavor profile.

Step 2: Season the Steaks

When grilling, you want to soak the steak in the marinade before putting it on the grill.

Melt the butter in a pan and sprinkle the salt, pepper, thyme, and rosemary into the fat. From there, soak each side of the meat in the mixture for 15 seconds. You can add the garlic into the mixture to help the meat soak up the flavor.

Step 3: Clean Your Grill Grates

While your meat is soaking in the mixture, it’s time to clean your grill grates. Make sure that you’re using high-quality grill brushes. If you need to leave your steak soaking in the marinade for a bit longer, then so be it.

Step 4: Preheat Your Grill

After cleaning the grill, it’s time to set the heat. Create a two-fire zone, one on medium heat and the other on high heat.

You’ll want to give the grill anywhere between 2 minutes and 5 minutes to heat up so that you don’t leave the meat sitting on the grill.

Step 5: Place the Ribeye Steak on the Grill

Here’s the part where you ask yourself, how do you want to cook your steak? Does medium-rare, medium-well, or well-done sound the most appealing to you?

The temperature recommended by chefs is medium-rare. This temperature delivers the perfect balance of juicy red meat inside and a pan-seared crispiness with the outer layer. If you don’t like the bloodiness, then we recommend a medium-well temp.

To cook a medium-rare steak, turn up the grill to high heat and cook it for 2 minutes on each side. For medium-well, keep the heat high and cook it for 5 minutes each side. Well done will take a bit longer.

Step 6: Remove the Steaks from the Grill

As much as you’d like to, you can’t eat steak as soon as it comes off the grill. It needs time for the flavors and juices to settle.

The flavors will seep into the steak if you wait at least 2 minutes but up to 5 minutes. Monitor the steak to keep it from returning to room temperature, but don’t eat it right away.

On the Stove

If you don’t have access to a grill or you’re cooking for an indoor dinner, a stovetop works just as well to make your ribeye steak.

Check your stove before getting started and make adjustments as needed. You’ll want to have:

A cast-iron skillet
A spatula or tongs for flipping
All ingredients listed aboveStep

Step 1: Defrost the Meat

Give the ribeye at least 30 minutes to get to room temperature from the fridge or the freezer. When it gets to the right temperature, pat the steak with paper towels to get off the excess moisture.

Step 2: Season the Steak

Allow the meat to soak in the mixture of spices and butter that you’ve created for at least 15 seconds on each side. When cooking the steaks, you can pour the remainder of the seasoning into the pan with the meat for additional flavor.

Step 3: Preheat the Stovetop

Turn the stove up to high heat to get the cast-iron skillet hot; it should take about 5 minutes or less.

You can test the pan by flicking some water into it. If the water sizzles, turn down the heat to medium-high and start cooking your steak on a hot skillet.

Step 4: Place the Ribeye Steak in the Cast-Iron Skillet

Make sure to place the steak down away from you, so that the oil doesn’t sizzle and burn you. Leave the meat alone and let it sit for 2 minutes to 5 minutes, depending on whether you want to eat a medium-rare steak or meat that’s medium to well-done.

Flip and repeat the waiting game of 5 minutes on the other side of the medium-rare steak to get that perfect pan-seared effect.

Step 5: Remove Steaks from the Stove

Give the steaks enough time to cool down, but don’t let them get cooled off completely. Set your hot skillet aside to cool as well.

After it has sat for a couple of minutes, it’s time to enjoy your ribeye steak.

What to Serve with Ribeye Steak

You can serve various sides with your ribeye steak, depending on the season and your preferences. Some of our favorites include:

Garlic butter mashed potatoes
Rosemary and olive oil fingerling potatoes
Crispy French fries with truffle oil
Corn on the cob
Asparagus
Steamed Green beans
Garden salad
Caesar salad

Conclusion

With the ultimate guide in hand, hopefully, you feel prepared to cook the perfect ribeye steak. With these grill and stovetop cooking techniques in your back pocket, you are ready to craft the ideal meal for a party of your good friends, or a quiet night with yourself and loved ones.

Recipes

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things. Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products. But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts! Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. Internal temperature: 160°F 6. Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

What to do with Chicken Carcass

This cold season, make the most out of your leftover chicken carcass. Click here to learn a simple recipe for chicken stock that you’ll love.

Chicken Liver vs. Beef Liver: What’s the Difference?

If you're looking for a nutrient-packed addition to your meals that won't break the bank, it's time to consider liver. Both chicken liver and beef liver are nutritional powerhouses, but they differ in taste, texture, and specific nutrient profiles—making each ideal for different preferences and health goals. Quick Comparison: Protein: Both deliver about 23g of protein per 100g servingKey Nutrients: Beef liver wins for vitamin A and copper; chicken liver has more iron and calciumTaste: Chicken liver is mild and creamy; beef liver is robust and intenseBest For: Chicken liver is perfect for liver beginners; beef liver suits those who love rich, meaty flavorsSustainability: Both are easy to prepare and support nose-to-tail eating, ensuring no part of the animal goes to waste Still undecided? Let's dive into the benefits of chicken liver vs. beef liver and see which suits your needs best!Originally published on May 1st, 2024, this article was updated and republished on November 20, 2025. Why Both Chicken and Beef Liver Are Nutritional Powerhouses Whether from grass-fed beef or pasture-raised chickens, liver is tasty and nutrient-dense. This organ meat has earned the title of ‘superfood’ for a reason. Just take a look at these benefits: Nutrient-dense: Liver is packed with vital nutrients like iron, vitamin B12, vitamin A, choline, selenium, and copper. In fact, a 100g serving of either chicken or beef liver can help you reach your recommended daily allowance for almost all of these vitamins and minerals. High in satiating protein: A serving of liver provides between 19 to 23g of protein, an essential macronutrient. Protein is crucial for maintaining muscle tone, boosting brain function, and stabilizing blood sugar levels. Plus, it keeps you feeling fuller for longer. Detoxifying: Liver contains two very beneficial compounds: glutathione and choline. These minerals help with liver detoxification, reducing the risk of issues like fatty liver disease. Reduced risks of anemia: Iron deficiency is the most common cause of anemia, in which your blood doesn’t have enough red blood cells. Luckily, beef and chicken liver are rich sources of iron, and vitamins C and B. These nutrients work together to keep your blood cells healthy and reduce the risk of anemia. You can read our post for more detailed information on the benefits of beef liver. Beef Liver vs Chicken Liver: A Complete Comparison While you might think all liver is the same, there are a few key differences. We’ll discuss some of the main ones so you can make the right choice for your needs. Nutrition While all liver is delicious, we know that’s not the main draw for most people. It’s the nutritional profile. So, which is more nutritious? When it comes to macronutrients, per 100g, they’re both pretty close. Beef liver has slightly more protein than chicken liver, but chicken has marginally fewer calories. Macronutrients Beef Liver Chicken Liver Calories 191 calories 167 calories Carbohydrates 5.13 grams 0.87 grams Total Fat 5.26 grams 6.51 grams Protein 29.1 grams 24.5 grams (source: USDA 1 and 2) Beef and chicken livers’ micronutrients are where things get interesting. As you can see from a quick scan of the table below, beef liver is higher in nutrients like vitamin A, niacin, potassium, and copper. Chicken liver, on the other hand, has more iron and calcium. Because of this, it’s impossible to say one is better than the other nutrition-wise. They’re both healthy in slightly different ways. Micronutrients Beef Liver Chicken Liver Vitamin A 31,700 International Unit 13,300 International Unit Niacin 17.5 milligrams 11 milligrams Vitamin B6 1.02 milligrams 0.755 milligrams Calcium 6 milligrams 11 milligrams Iron 6.54 milligrams 11.6 milligrams Potassium 352 milligrams 263 milligrams Zinc 5.3 milligrams 3.98 milligrams Copper 14.3 milligrams 0.496 milligrams Selenium 36.1 micrograms 82.4 micrograms What Does Beef Liver Taste Like vs Chicken Liver? Taste and texture are where chicken and beef liver head in different directions. Chicken liver has a mild, slightly sweet taste and a creamy, light texture. It’s the perfect option for people just venturing into the world of offal–or who don’t like strong, meaty flavors. That’s where beef liver comes in. It has a beautifully distinct flavor: rich, complex, and intense. If you like rare steak, you’ll probably enjoy it. You can also sneak beef liver into ground beef for a whole host of delicious, nutritious meals–without the acquired taste. Meals like ground beef and beef liver tacos, burgers, and meatballs are sure to be hit. Cooking Both chicken and beef liver take just minutes to cook. For the best results, fry the liver in a skillet or air fryer for 4-6 minutes on high heat. Both should reach an internal temperature of 165°F for food safety. Just one word of caution: be wary of overcooking! You want the liver to be creamy and tender, not chewy and dry. This applies more to beef liver, which cooks in slightly less time than chicken liver. Tip: Soaking beef liver in a cup of milk for at least an hour before cooking can help keep it tender. Popular Recipes Whether you’re leaning more towards cooking with beef or chicken liver (or both), here are some recipe ideas for inspiration. Beef liver Beef liver with onions Beef liver spaghetti bolognese Beef liver with mashed potatoes and a fig compote Chicken liver Chicken liver pate Sticky Chinese chicken liver stir fry Chipotle chicken liver enchiladas Explore more chicken liver recipes in this article. Which Is Better: Chicken Liver or Beef Liver? Chicken and beef liver offer unique benefits, making it challenging to crown a definitive winner. Ultimately, the choice comes down to personal preference. If you prefer a milder taste and softer texture, chicken liver will likely be your best bet. But if you're a fan of red meat's rich, robust flavor, you’ll love beef liver! Whatever you choose, make sure you do your research on the meat supplier before buying. The health of the animal hugely impacts the nutritional quality and taste of the meat. Factory-farmed liver often comes from animals raised on inadequate diets in overcrowded conditions. These animals are typically given antibiotics and growth hormones, which can stress their livers and diminish the quality of the meat. On the other hand, ethically sourced and humanely harvested meat comes from animals that enjoy optimal nutrition and stress-free conditions. These animals live in a naturally healthy environment, so no antibiotics or GMOs are needed. The result? The highest quality, most nutritious liver you can find. FAQs Which is healthier: chicken liver or beef liver? Both are incredibly healthy, just in different ways. Beef liver contains more vitamin A, niacin, and copper, while chicken liver has more iron and calcium. Your choice depends on your specific nutritional needs—both are nutrient-dense superfoods that support overall health. Is chicken liver high in protein? Yes! Chicken liver delivers approximately 23g of protein per 100g serving, making it an excellent high-protein food. It's also packed with B vitamins, iron, and other essential nutrients that support energy and muscle health. What does beef liver taste like? Beef liver has a rich, intense, and complex flavor that's more robust than chicken liver. It tastes similar to rare steak but with a distinctive mineral quality. The texture is creamy and dense when cooked properly, making it perfect for those who enjoy bold, meaty flavors. Which has more iron: chicken or beef liver? Chicken liver actually contains more iron than beef liver. While both are excellent sources of this essential mineral that helps prevent anemia, chicken liver edges ahead in iron content, making it particularly beneficial for those looking to boost their iron intake. Are chicken livers good for you? Chicken livers are incredibly nutritious and packed with essential vitamins and minerals like iron, vitamin B12, vitamin A, and choline. They're an excellent source of high-quality protein and support everything from energy levels to liver detoxification, making them a true superfood addition to your diet. Can you substitute chicken liver for beef liver in recipes? Yes, you can substitute chicken liver for beef liver in most recipes, though you'll notice differences in flavor and texture. Chicken liver has a milder taste and cooks slightly faster, so you may need to adjust cooking times. Both work well in pates, stir-fries, and pan-fried dishes, but beef liver holds up better in heartier preparations. Why should I choose pasture-raised liver? Pasture-raised liver comes from animals that live healthy, natural lives on regenerative farmland, which directly affects the meat's nutritional quality. When you choose ethically raised liver from farms like Seven Sons, you're supporting sustainable farming practices that improve soil health and respect the whole animal. Plus, our pasture-raised animals aren't given antibiotics or growth hormones, resulting in cleaner, more nutrient-rich organ meat that tastes better, too. Discover Our Range of Ethically Sourced Organ Meats Today! Ready to try chicken liver, beef liver, or both? Check out our organ meats, and make your order today.