Nutrient-Rich Soil vs. Nutrient-Depleted Soil
Ever wondered how soil health can impact the quality of the food you eat every day? Click to learn why Seven Sons farms with nutrient-rich soil!
Our Blog
What Is the Best Cut of Steak? The Ultimate Top 10 List
Wondering which cut of steak to serve at your next meal? Not all cuts are right for every occasion. Read our handy guide on the Top 10 Best Cuts of Steak!
Fall on the Farm...What's Happening in the Soil?
Fall in the Midwest is a wonderful time for folks to enjoy cooler weather, bright colors, fun festivals and delicious seasonal meals (and treats) 😁 It's also a wonderful (and important) time of year on the farm. While the grass has been growing robustly all season long, grazing season is winding down. We farmers can be tempted to let the livestock eat the last bit of grass down to the roots before winter sets in.
3 Ways Grass-fed Butter is Superior to Grain-fed Butter
Saturated fat will clog your arteries, at least that is what we have been lead to believe. But new studies are showing that consuming saturated fats from grass-fed cows is actually good for your health. Butter is a great source of saturated fats, so here are 3 ways grass-fed butter is superior to grain-fed butter.
Skirt Steak vs Flank Steak: What's The Main Difference?
All cuts of meat are not created equal. Read about the difference between skirt and flank steaks here! We’ll help you determine which is best for you.
What Are Lectin-Free Eggs?
In the past few decades, more and more clinical research has been devoted to better understanding the connection between the foods we eat and the incidence of disease. There have been several vital food-disease relationships discovered and communicated to the public on the new, in books, podcasts and more. A few familiar such food-disease relationships are...
Spare Ribs vs Baby Back Ribs: What's The Difference?
Do you like your pork tender and lean, or meaty and flavorful? Read more to find out all the differences between these delicious types of rib.
Freedom and the Family Farm
On this weekend leading up to the 4th of July I spent time reflecting about what freedom and independence mean for me as a regenerative farmer. First and foremost, I want to express my gratitude for the privilege my family has to produce wholesome food for you right here on U.S. soil. We recognize our freedoms would not be here today without the immense sacrifices from our service men and women, past and present. We are incredibly grateful and vow to continue to act courageously to honor their sacrifices.
Response to mRNA Vaccines
Due to recent news articles about using new mRNA vaccines for cattle, our team and family have received numerous emails and phone calls about this topic. I invite you to read the blog post below, where I've posted my research and answers to commonly asked questions.
Simple Beef Liver with Onion Recipes
Beef liver is an often-overlooked cut of meat that can be delicious—especially when paired with sweet, buttery caramelized onions. All beef liver is rich in iron and vitamin A. However, research shows grass-fed beef liver is four times more nutrient-dense than grain-fed. It’s also the more ethical and sustainable choice. Our regenerative grazing process boosts the animals' health and well-being, making it an even healthier option. So, here’s how to cook it to perfection! Prep time: 40-45 minutes Cook time: 15-20 minutes Servings: 4 Ingredients 1 lb. grass-fed and grass-finished beef liver, sliced 2 large onions, thinly sliced 2 cloves garlic, minced 1 cup milk (for soaking the liver) 1/2 cup flour Salt and pepper to taste 2 Tbsp oil (Extra virgin or avocado – or you can use butter) Instructions Below, we’ve shared two of our favorite ways to cook beef liver and onions. Both make for a delicious, tender liver dish. But cooking liver in the pan is quicker if you're pressed for time. How to Prepare Beef Liver Whether you cook your beef liver in the pan or the oven, the first step you’ll need to take is preparing it. Here’s what to do: Place sliced beef liver in a bowl and pour milk over it, covering completely Soak for 30 minutes to tenderize After 30 minutes, remove the liver from the bowl and pat dry Fill a shallow dish with the flour and season Dredge each slice of beef liver through flour and place on a plate. How to Cook Liver in a Pan This is a quick and simple way to cook beef liver and onions: Heat one tbsp of oil or butter in a pan over medium heat. Add the chopped onions, cooking until soft and golden brown. Once cooked, remove the onions and place on the side. Add another tbsp of oil or butter to the pan. Add the minced garlic, stirring for 30 seconds. Add the liver slices, cooking for 2-3 minutes on each side. Remove the liver from the pan when the outside is browned, but the middle of each slice is still slightly pink. Serve and enjoy! How to Prepare Beef Liver in the Oven If you’ve got a little more time and want a less hands-on recipe, give this oven-baked liver recipe a go: Preheat the oven to 375°F. Place the liver slices and onion slices on a lined baking sheet and drizzle with extra virgin olive oil. Bake in the oven for 18 minutes, turning the liver halfway through. Remove when the liver is completely browned but still slightly pink inside. Side Dishes to Pair with Beef Liver Beef liver is a tasty, versatile dish you can enjoy anytime! Here are some of our family’s favorite ways to serve beef liver for breakfast, lunch, and dinner. Breakfast Fried beef liver, caramelized onions, and sunny-side-up eggs Swap traditional sausages for a yummy twist: beef liver, biscuits, and old-fashioned gravy Lunch Roasted beef liver, onion, and horseradish sandwich Sticky Chinese beef liver stir fry with mushrooms and egg noodles Dinner Beef liver spaghetti bolognaise Creamy mashed potatoes and fried beef liver on a bed of spinach and peas Expert Tips & Tricks Be careful of overcooking the liver! This delicate, tender organ meat should be a touch pink when you remove it from the pan or oven. For extra sweetness, add a tablespoon of maple syrup to your onions as they pan fry. If you like zesty flavors, add a dash of balsamic vinegar to the liver just before serving—the vinegar's acidity pairs wonderfully with the liver's richness. Source the best quality organ meats to ensure you get the most nutrition and flavor. Plus, you’ll avoid harmful chemicals and antibiotics often found in conventionally raised animals. Recipe FAQs How long do you cook beef liver? If you cook beef liver in the pan, it will take 2-3 minutes. In the oven, it will take roughly 18 minutes. How do you make beef liver tender? For maximum tenderness, cut the beef liver into slices and soak in milk for half an hour before cooking. Why do you soak liver in milk before cooking? Soaking beef liver in milk before cooking helps to tenderize the meat. Do you rinse beef liver before cooking? No, you don’t need to rinse beef liver before cooking, but we do recommend soaking it in milk for half an hour before cooking. What is the best way to cook beef liver? To get the tastiest results from beef liver, it’s best to sear the meat to medium-rare so that it stays tender and has a slightly creamy texture.Is chicken or beef liver healthier?Both chicken and beef liver are low on calories and incredibly nutrient-rich with many vitamins and minerals each. They are both healthy in different ways and both have their place on the dinner table. Explore in depth the differences between chicken liver and beef liver. Let’s Get Cooking! Try our delicious grass-fed beef liver today. As always, we’d love to know what you think! So, let us know if you tried our recipes and how it turned out! Curious for more beef recipes? Try our Dutch Oven Beef Shank recipe or Tender Beef Oxtail Stew.
Outdoor Hog Farrowing (The Way it Should Be)
There's a big difference in how hogs are produced in massive conventional farming operations and how it's done humanely - outdoors - in our Farm network. Watch as Blake (the 1st son) goes out on pasture with the mommas and babies
Farm Life Show (Ep. 13) - Can Regenerative Farming Feed the World?
In today's episode, Blake and Blaine Hitzfield provide some REAL talk about the food system, the opportunity for farmers and consumers to impact the food system, and begin to unpack the question "Can We Feed the World with Regenerative Farming?"
