We're not quite sure why liver hasn't worked its way into main stream diets yet, or at least it doesn't seem that way from where we're standing. Truth is, the liver is the most nutrient dense organ meat, and it is a powerful source of vitamin A, which benefits eye health and is known for reducing diseases that cause inflammation, including everything from Alzheimer's disease to arthritis. This is only true when you're choosing liver that comes from a reliable source, free of harmful hormones and genetic modification. Perhaps preparation is the main barrier between the average consumer and liver. You can't go wrong with some old fashioned liver and onions, and you may want to try tenderizing the meat. Some recommend tenderizing by cutting the liver into narrow strips, then soaking the strips in milk for up to four hours. Give it a try and enjoy the results of a delicious and nutritious grass fed treat.