Full of iron, protein, and vitamin A, beef liver is best prepared by sauteing in a cast-iron skillet or turning into a savory pate or terrine. We recommend letting the liver–once thawed–soak, refrigerated, in milk for up to 12 hours, an important step in mollifying the natural mineral flavors to allow the pleasant flavors of the meat to stand out.
The Farm (Dundonald Highlands)
This beef is raised on the lush flood plains near Three Rivers, MI, by a native of Scotland, one Eddie Mackay: the president emeritus of the American Highland Cattle Association. Like all heritage beef, his cattle is raised on pasture, using rotational grazing and feeding on nutrient-dense turnips and clover. The beef that you’ll try from Dundonald Highlands is the offspring of a bull genetically tested and rated five stars for tenderness (the highest possible rating). The cattle are finished on cracked corn for 90 days in an attempt to fatten them up. And, like all heritage beef, it takes between two to three years to achieve that flavor that can only come from “the fullness of time.” In a blind taste test of top sirloin of Dundonald Highland’s beef one panel member remarked, “This is superior to the filet mignon [beef tenderloin] I had last night at [a nationally renowned prime steak house].” If you’re a Scotch drinker, beef from Dundonald Highlands is the Glenlivet 12.
Highland cattle is one of Britain’s oldest cattle breeds, world-renowned for making excellent beef. In fact, the British Royal Family keeps a herd/”fold” of Highlands at Balmoral Castle. It is a breed that developed over hundreds of years in the northern regions of the Scottish Highlands, a land of rugged terrain and harsh conditions. It is both a hearty and docile breed, like the people who come from that land, people who have been described somewhere as “poet-warriors”.