We process the entire beef cow. Each carcass provides about 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads & brains.

We, at Grieb Ranch, keep these special variety meats – heart, tongue and liver – for that once a year special treat.  Because liver has a texture and flavor all its own we always cook it with bacon and onions and serve it with mashed potatoes, and green peas.

Recipe for: Liver, Onions and Bacon

From the Kitchen of: Connie Grieb Willems                   Servings: 5

Ingredients:

6 strips of bacon
1 lb thin Sliced liver ½ inch thick or less
½ onion thinly sliced
Flour
Salt & pepper

Instructions:

1. Cook Bacon in pan until half done.
2. As the bacon is cooking coat each piece of liver with flour and sprinkle with salt and pepper.
3. Place the thin liver slices under the bacon.
4. Add thin onion slices to pan and cook to carmelize.
5. Cook on medium high heat until the liver is cooked through. When the juices in the liver slices rise to the top on one side flip to the other side.*

*Avoid over cooking, which toughens liver.

Serve with mashed potatoes and peas.