It really depends on how you cook it. Some like it rare, I don’t. I like calf liver diced into bite size pieces. I start with onions in butter with black pepper, habaneros if you like spicy, sauté. Turn up the heat, add the liver, the onions will brown, the liver is done when firm. Enjoy!

I just started eating it daily two weeks ago and feeling great. Having 2-3 ounces per day.

It’s a bit spongey typically but this liver in particular was tender and had the best composition and flavor of any of the liver I’ve had. Only $7 a pound too and at the butcher shop I got it from ground beef is $10.99/lb, so nothing cheap in there.