After learning about the benefits of eating beef liver from various Paleo websites, I have been doing that once a week for a few months now. However, the one health food store I have access to that sold non-CAFO beef liver stopped selling it for some reason recently, so now I have to make a tough choice - CAFO beef/chicken liver or no liver at all. I really can't afford to go without eating liver because of its nutrient density, so I want to find ways to prepare it that could reduce the potential toxicity of CAFO liver.
I browsed all the previous questions on this site about liver but there were no definitive answers as to whether CAFO liver contains significant toxins, and if it does, whether or not it is possible to neutralize them before consumption. I believe Sally Fallon at the WAPF recommends using lemon juice or apple cider vinegar to soak the liver in overnight to remove any toxins, but I have not seen any evidence that this procedure actually does what it claims, although the theory behind it seems sound. Can someone provide hard data and/or personal knowledge from working in the industry about toxin levels in CAFO beef or chicken liver and how to remove them if they are significant?
As it is my only significant source of vitamin A besides butter I am willing to do just about anything to keep eating it regularly. I will greatly appreciate any answers to these questions because I haven't found them anywhere I have looked online including here.
Edit - the only thing I can't do to keep eating liver is spend substantially more money than I am now on it, which is $2.50/lb. for CAFO liver.
You've probably come across this article by Mark Sission, Does the Liver Store Toxins?, but it's a great overview of the issue you haven't.
It would appear in most cases the liver doesn't contain many more toxins than lean muscle meat, and some cases it's actually less.
I marinate my liver in lemon juice, however I do it because I like the taste, I'm not sure that this method is actually going to remove toxins from the liver?
If I only had access to CAFO liver I'd eat it whilst actively seeking a local pasture raised alternative.
Of course you could consider other sources of vitamin A, two that come to mind are eggs and cod liver oil.
I freely admit that pastured beef is the ideal and should be eaten as much as possible.
However, on Social Security I can't swing that as my only beef option. I've been eating CAFO liver all along while
So, I'm not claiming it's the best but I believe CAFO liver is better than no liver. I also believe it's better than refined/processed supplements.
Otherwise, why is my health so much better?
EDIT: Oops! I forgot to answer your question. With pastured beef tallow or butter added first, I slow-fry the liver to medium-well. I cook an entire package at once, eat a full serving and freeze the rest in half-servings. Periodically, if I get hungry for it, I thaw and re-heat a piece and eat it as part of a meal.
You can tell when you pick it up in your fingers whether or not it's tender; if tender, your fingers will go right through the liver from the weight of the piece. If not, and it has structural integrity when raw :O cook as above EXCEPT when it's almost done put a tbsp of water into the pan and cover quickly. The steam burst tenderizes the meat and usually makes it taste mild.
You could try to call to some local hunting club and ask if they might sell you some excess organds during season. I have a hunter that i know, that gives away free wild deer liver and heart many times a season. Flavorwise deer liver is superior in any way to any beef liver that i have had. And i got them for free most of the time.