Beef Liver Pâté

Organ meat is without a doubt the most nutrient dense part an animal, and liver in particular boasts highly bio-available iron, all the C-vitamins, vitamin A, and many trace elements like copper, zinc, chromium, phosphorous and selenium. Liver also contains essential fatty acids EPA, DHA and AA, as well as the powerful antioxidant CoQ10. Organ meats are between 10 and 100 times higher in nutrients than the more conventionally consumed cuts of muscle meats!

A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.
— Chris Kesser

In understanding that, it's incredibly important to source only the highest quality, organic, pasture raised animal products always, but especially when buying organ meat. Whether it be dairy, conventional cuts, or organ meat- the nutriment-density of the end product is directly rooted in the lifestyle of the animal. Animals consuming organic, natural feed to their lifestyle, who spend their days out in the sunshine and moving around- these animals provide the kind of nutrients you want in your body. 


This recipe is super simple, and a great way to enjoy liver if your too squeamish to just eat it straight up (which I do, all the time!). You can also sneak some liver into a morning smoothie! Click HERE for that recipe.



- 1/2 a pound of organic, pasture raised, grass-fed, beef liver

- 1 small organic onion (any variety; brown onion is sweeter but I like using red), finely diced

- 1/3 cup + 2 tablespoons, organic, grass-fed beef tallow OR raw organic grass-fed butter OR organic grass-fed ghee.

- a tablespoon of organic rosemary 

- a pinch of organic sage 

- organic black pepper

- sea salt 



1. In a large frying pan, add 2 tbsp of desired fat (tallow, butter, or ghee) with onions (finely diced), rosemary, sage, and a big cracks of pepper and sea salt. 

2. Stir until onions are browned, and then add in the beef liver

3. Once the liver is cooked through (liver cooks very quickly), place all the ingredients in a food processor.

4. Add in the rest of the fat (1/3 cup) and then blend until the pâté is smooth.

Liver, onions, and added fat...

Liver, onions, and added fat...

...Blended into a delicious pâté!

...Blended into a delicious pâté!


Hot tips
1. store the pâté in the fridge for up to a week, but it will keep perfectly in the freezer for months. I like to divide it up into smaller mason jars, and just transfer a jar of pâté from the freezer to the fridge the night before you want to eat it.

2. Try making it with other varieties of organ meat!



Check out my (onion-free) bacon and liver pate recipe HERE!