Fresh liver from our own cattle. Where liver comes from matters more than with any other cut — the liver is a filter, so whatever an animal is given ends up in it. Ours comes from cattle we raised ourselves in Sylvester, with no antibiotics and no added hormones. It’s about as concentrated a source of iron, vitamin A, folate, and B12 as you’ll find in food.

How to cook it: Soak the slices in milk for 30 minutes to an hour — that’s the old trick and it works. Pat dry, dredge in seasoned flour, and fry in bacon fat or butter about 2 minutes a side. Pile onions on top. Cook it just past pink; hard-cooked liver is what gives liver its bad name.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.