We just processed an intact grass fed bull and ground the whole carcass with the heart and liver (very low ratio since we mixed with the whole carcass), he is very lean since he was intact. I think we have a good bit of that left
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Thanks, U.G. I have heard that heart is often a normal part of ground beef, even conventional store-bought, but usually liver is not, unless sold by specialty providers and marketed as "ancestral" (and usually more upmarket). How much liver is it, vs muscle and trimmings? What is the proposed cost per lb? Thanks.