It might be tempting to just settle for eating ribeye all day, every day, and for most people that is a complete diet. Where something is genuinely short, liver is the cheapest way to top it up, and these nutrients are just as critical for the body as proteins and fats.
Cook it, then count it
There is an easy option for topping up what is genuinely short. Beef liver. It’s genuinely nutrient-dense, but the vitamin A, copper and iron it stores accumulate in you, so treat it as an occasional corrective, not a staple. It’s cheap and it covers the odd gap, which is the whole of its job. It is not a tax you owe the diet, and it is not the prize either. It even has an anti-fatigue effect, which is one reason an occasional portion earns its place. But there is a problem.
Beef Liver Can Taste Quite Strong
Some people detest the taste of liver, and it does have a metallic tang to it. It may just be that too many of them were force-fed it by their nans, and they’ve developed an intense disliking to it. If you do want it in the rotation now and then, there are ways to mask the taste and turn it into a snack that’s tolerable, or downright delicious.
Carnivore Beef Liver Pâté
Equipment
- Frying Pan
- Food Processor / Blender
Ingredients
- 250 g Beef Liver Alternatively you can use lamb
- 50 g Grass-Fed Butter
- 2 Tbsp Heavy Cream
- 1/2 tsp Thyme
Instructions
- Put the liver in a bowl, and submerge it in salted water or brine. Leave it in the fridge for 45 minutes.
- Take out the liver and pat it dry. Melt the butter in a frying over medium heat and add the liver, browning it on both sides in five minutes.
- Throw the liver and butter in a food processor or blender, add the thyme, and mix until you get a smooth texture. Then add the heavy cream and mix again.
- Scoop the mixture into two ramekins, wrapping the tops in foil. Leave in the fridge for two hours before serving.
Notes
Nutrition
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Hey, I’m Sama. I have been carnivore for years, I train for strength in a home gym, and I write about British meat, the farmers who produce it, and the diet built on both.
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The Carnivore Recipes Series
This is part of an ongoing series of practical, fat-forward recipes for the carnivore kitchen. See the full hub →
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About Sama Hoole
Sama has been coaching strength and physique transformation for nearly a decade. He writes about ancestral nutrition, powerbuilding, and cutting through the white noise of training and diet: no dogma, no fluff, just the needle movers. If it does not make you stronger, smarter, or more resilient, it does not belong in your routine.
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