beef liver, bone broth, organs -

Bone Marrow Beef Liver

Recipe that my grandmother taught my mom! When I started the carnivore diet, I called and asked how to prepare it, and here's what this wise old Montanan lady taught me:

Why should we eat liver? Liver is perhaps the most basic place to start when beginning to incorporate organ meats into your lifestyle. To name a few vitamins, it contains an abundant supply of Vitamin A, B1, B2, B3, B6, B7, B9, B12, C, D, E, and even K2.(1) The K2 is significant because it is essential for proper calcium partitioning and cardiac health. A 2004 study(2) revealed that those who had the most K2 (extremely difficult to find in plants) in their diet showed a clear trend that led to less cardiovascular disease. This is not the same as vitamin K1 which can be obtained from plants, which does little to prevent cardiovascular disease.

As far as minerals, liver is full of calcium, choline, copper, iron, magnesium, phosphorus, potassium, selenium, and zinc. So why eat liver? Because it is nourishing. Especially if you are losing weight, adding this enjoyable organ into your lifestyle will signal to your body that you are getting the nutrients it needs, resulting in a natural appetite suppression and easier adherence to your diet.


  • 1 beef liver
  • Celtic sea salt
  • Lemon juice
  • Red wine
  • Pepper
  • Turmeric


  1. Dice the liver with a sharp knife, place it in a meal prep container, and cover it with lemon juice and Celtic Sea Salt. Let it sit for 24 hours; this will remove the "bloody" taste liver can have and the salt will bring out the natural flavor of the liver and add some more essential minerals.
  2. Heat a saucepan to medium with 1/4c of bone marrow (see "Beef Knuckle Bone Broth" meal prep instructions for how to obtain this marrow).
  3. Drain the lemon juice from the liver and then add the liver into the saucepan once the bone marrow has melted.
  4. Add red wine, pepper, and turmeric.
  5. Cover saucepan and cook on medium for about 10 minutes, until all of the liver has been cooked thoroughly.
  6. Drain the liquids from the pan and place the cooked liver into a meal prep container until it cools to room temperature, and then refrigerate.

(1) Salidino, Paul MD. "Liver Magic." 2020.The Carnivore Code, p.231

(2) Geleijnse, J.M., Vermeer, C., Grobbee, D. E., Schurgers, L. J., Knapen, M.H., Van der Meer, I. M., . . . Hofman A, A. (2004). Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: The Rotterdam study. The Journal of Nutrition, 134(11), 3100-3105, doi:10.1093/jn/134.11.3100

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