Sliced beef liver from happy free-range cows. All free of antibiotics and growth hormones. Grass-fed on massive pasture their entire life and grain-finished for 200 days on vegetarian feed. Find out more about the Morgan Ranch below. These sliced livers are one of the highest import quality of beef liver you can lay hands on in Japan - guaranteed. The most popular recipe is grandma-style beef liver and onion or a simple Japanese style yakiniku. Many recipes call for milk soaking to remove a bad liver taste. It's best for you to find out if you are okay with a typical beef liver taste. We've tried this cut many times and found the Morgan Ranch beef quality excellent - not requiring any additional seasoning, marinating, or soaking. See the cooking instructions below.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first-class steak houses and several Michelin starred establishments worldwide. All ranch images are real images from the family ranch. See more about the ranch below.
||Approx. 300g (0.66lbs.)
||Serves 1-3 depending on the recipe
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 24h
In ice-water: >1h
||Fry-pan or Japanese/Korean style Yakiniku
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as
||Beef livers, beef organ meat
|Country of Origin
About Morgan Ranch Beef
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics, or steroids used - ever!
✔ Free-range pasture-raised and grass-fed on massive land finished on 100% vegetarian feeding for taste, tenderness, and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA, and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste, and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender, and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping, and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash-frozen to protect the aroma.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus, and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
Morgan Ranch - Read more about the ranch
||All year 100% free-range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
Cooking Instructions / Recipe Morgan Ranch Beef Liver Slices
Defrost the liver slices in the fridge overnight or in cold water in a bowl. Do not defrost on the countertop. The slices come in various shapes. Use a sharp knife and cut into preferred serving sizes.
The most popular recipe is grandma-style onion and beef livers. The quality beef liver does not require the beef liver to be soaked in milk or heavy seasoning. We use a whole onion, sea salt, and freshly ground black pepper.
Use olive oil for the best results. Add onions and saute until soft and brown.
Once the onions have turned brown and soft move to another fry-pan or bowl and keep warm. In the meanwhile cook the beef livers in the same oil. Add more if necessary. Beef livers overcook very fast. Make sure they don't run dry. Keep the heat on low/medium. Cook low and slow.
Now add the onions and stir. Turn off the heat and make sure not to overcook or burn the beef livers and onions.
Garnish with fresh Parsley flakes or whole cuts. Serve while warm for the best experience.
Enjoy the highest quality of import beef in Japan. Pasture-raised all free of antibiotics and growth hormones. For your family only the best!