The Easiest Way To Eat Liver! (No taste, no fuss)

How to make your own liver pill - the easiest way to eat liver!

Essential benefits of liver

When transitioning to a traditional diet, some changes come easier than others. Switching from using refined sugar to using raw honey/pure maple syrup as a sweetener? Pshaw, no problem. Making bone broth? Couldn’t be easier. Eating more butter and coconut oil? Yep, no problem there!

But liver. Real foodies love their liver, but the gosh-darn stuff is certainly an acquired taste. 

Due to the high amounts of bioavailable nutrients in liver, it plays a key role in rebuilding nutritional deficiencies. I knew I just had to get it down!

  • Liver is the highest source in nature of bioavailable vitamin A. Contrary to popular belief, we must consume vitamin A from animal sources like liver. The “vitamin A” in vegetables like carrots is carotene, and this must be converted to retinol in our body before we can use it. This conversion rate is extremely poor and virtually insignificant for children and people with health issues including thyroid disorders (source). Because the vitamin A in liver is already retinol, the body can use it.
  • The high vitamin A content can help repair severe hormonal damage. In particular, it supports thyroid deficiencies so liver is a must for anyone who is hypothyroid. Vitamin A also plays a key role in liver health and detox.
  • Traditional cultures considered liver a sacred food and put great stock in it’s revitalizing properties. In particular, liver was used to promote fertility. It should be consumed on a regular basis by couples trying to conceive.
  • Liver contains an unidentified “anti-fatigue factor.” In a famous animal study, liver consumption prevented rats from exhaustion, even after swimming for two straight hours (read more)
  • A 2-3 ounce serving of liver should be consumed at least 1-2 times per week (source).

I’ve given it the old college try, but I just cannot eat liver plain. I’m okay with it in homemade pate. I make my pate with copious amounts of butter and caramelized onions, and that does a good job of disguising the “minerally” taste. Often, I’ll grind up a pastured chicken liver and mix it into ground beef to make meatballs. Again, I add lots of heavy seasonings like garlic to mask the liver taste.

But my absolute favorite way to get a healing dose of liver? Liver pills! 


How to make your own liver pill - the easiest way to eat liver!

Homemade Liver Pills

I swallow a couple of these homemade “pills” with every meal for a no-fuss, no-taste way to get the benefits of liver. Even better, the liver is raw so all the enzymes and nutrients are most potent. Eating cooked liver still provides your body with nutrients, but some delicate vitamins, like certain B vitamins, are decreased by cooking.

Of course, since the liver is raw, make sure you have a fresh source of liver. I buy pastured chicken livers from a local farmer who freezes the liver immediately after butchering his chickens. Liver should only be consumed if it comes from pasture-raised animals. Regular supermarket liver from CFAO animals shouldn’t be eaten!

Desiccated Liver Capsules

What if you don’t want to make these liver pills? Or what if you don’t have access to pastured liver? In that case, I recommend purchasing these desiccated liver capsules.

This brand uses very strict standards for sourcing the grassfed beef liver used in the capsules. And that’s all… it’s just purely beef liver. Gram for gram, desiccated liver contains more valuable nutrients than any other food. Take 2-4 capsules per day.

How to make your own liver pill - the easiest way to eat liver!

Homemade "Liver Pills"


  • Grassfed/pastured liver, thawed if frozen. Use only the highest quality liver.


  1. Rinse the liver and pat dry. With a sharp knife, carefully cut the liver into pill-sized chunks. Place the pieces, separated, on a parchment-lined cookie sheet. Freeze until solid.
  2. Transfer the frozen "liver pills" into an airtight container and store in the freezer. Freeze for 14 days before eating to kill any pathogens in the liver. Swallow a couple of frozen "liver pills" with every meal.

Everyone should eat liver! Learn how to take it here.                         How to make your own liver pills--the easiest way to eat liver!

Do you eat liver on a regular basis? What is your favorite way to eat liver?

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  1. Jenna Bouchard says

    Do you store the pills in the fridge or the freezer? I can see swallowing tiny frozen pieces of liver, but tiny defrosted pieces of liver doesn’t sound as appealing.

  2. ren says

    If you don’t use grass-fed liver (my only source locally is calves liver from a grocery store – NOT grass fed), is it ok to eat this raw? I assume that the process of freezing it will kill any “bad germs” in it?

    • says

      I guess it depends on what you are comfortable with… personally, I would never eat “grocery store liver,” and I certainly wouldn’t eat it raw. I don’t know how much of the germs are killed by freezing it.

    • Jen says

      My two cents:
      Think of how the human liver works, it filters everything. It is constantly at work. It’s not just alcohol but the healthy foods we eat as well that the liver has to process and make sense of. A human liver is probably the most toxic of things, an organic pasture raised cow/chicken on the other hand is pretty pure. I wouldn’t liver myself unless I could find it fresh and well raised by a local farmer, otherwise, there are just too many nasty things you’d be consuming even though your intent was to eat it for healthy benefits, I don’t believe you’d be doing yourself much good. YOUR liver would have to process all the nastys in the chemical/gmo/bad diet/bad life liver. Same thing goes for dairys. All these chemicals and unhealthies concentrate in the fat, so always buy milk, butter, cheese etc from happy cows.

      • Kim says

        The liver doesn’t store the toxins. It puts them in fat to store. The liver is the treasure box of the body. The most beautiful nourishing things are there. That said I don’t think I would eat raw liver from the store. I’d cook it if that’s your only source. But store liver is better than none. Look for calf liver.

  3. says

    I love it! I eat it for breakfast most mornings. I prefer calf’s liver. I put salt and pepper all over it and fry it medium rare. Then I eat it. I wouldn’t eat liver as a kid.

  4. says

    I forgot to say, I feed raw chicken livers mixed with raw chicken hearts to my cat. Since doings so I have immediately seen increased energy in him and his fur is so soft.

  5. says

    Thank you for this, it’s so timely! I’ve been on a similar path, trying to find a way to sneak liver into my diet without tasting it. I just got some wonderful jojoba-fed beef liver from my meat man, and was about to dessicate it to put into capsules. Your idea is so much less labor intensive, and saves my insides from having to break down a capsule in order to get to the good stuff!

    I do have one tip that could be helpful: If you’re starting with frozen liver, don’t let it thaw all the way. Letting it soften just enough that you can comfortably get your sharp knife though it will make a potentially frustrating job exponentially easier. Liver is notoriously slimy and hard to work with. Leaving a little bite from the freezer will not only make it easier and safer (ever let your knife slip on a hunk of organ meat?), it will allow you to make much more uniform cuts.

    Thanks again!

  6. eema.gray says

    Here’s another one: You once posted about how you cook a chicken on Sundays, sneak the organs into whatever meals you can, and drink the bone broth throughout the week.

    WELL! Instead of sneaking the organs in wherever, try this. Cook them fast, chop in a food processor, and puree with around 1/4 to 1/3 cup chicken or other poultry stock (I just did this with duck for dinner tonight). You’ll get a beautiful silky sauce to pour over the meat and it doesn’t have that distinctive mineral-ly taste. Season with a little sea salt and maybe some sauted garlic and you’ve got a sauce to be proud of. :-)

    In other news, I found out today that the ground beef hearts and kidneys that I’ve been buying from my local butcher are referred to, behind the counter, as pet food. ROFL i’ve been adding it to ground beef and turning that into sausage for the humans of the house for the past year. [SNICKER]

  7. says

    This is how I eat mine most often too. Just a tip, make sure you cut them pretty small. It’s easier to take a few more on the small side then try and swallow a larger chunk of frozen liver.

    • says

      Dr. Terry Wahl recommends eating 12 oz of liver a week. I need to add a lot more liver to get up to that much per week. I think it is a good goal to aim for though.


  8. Rachel says

    Awesome! I add liver puree to my ground beef. Eating it raw and getting even more nutrition is an awesome idea!

    • eema.gray says

      When I make ground meat dishes, I add ground liver/kidney mix at a 1:1 ratio. Can’t taste the “organ meat” flavor at all. :-) This past weekend, we made a gigantic batch of paleo chili (no beans) with ground bision, bison stew meat, and ground hearts/kidneys. It was AMAZING and everybody my husband works with wants to know the recipe.

  9. Skylar Tobin says


    I am wondering, we get our liver already frozen, Do I need to thaw it in the fridge, cut it up, and re-freeze it? or should i just cut it up while it’s frozen, and avoid thawing it, and re-freezing. I’m finding conflicting stories, and I know that generally when you thaw meat, you can’t re-freeze it. Just wondering what you do!


    • says

      I also get mine frozen, so I thaw and re-freeze it. Re-freezing meat often affects the texture, but here–since we’re swallowing it whole–the texture doesn’t matter.

      • Jen says

        Hi Lauren, I just made these homemade liver pills. Thank you for the great idea! I had the beef liver in the freezer for about a month or so. I partially thawed; enough so that I could cut easily. I guess my body heat thawed it pretty fast, as they didn’t stay frozen as I worked through cutting it up. I spread the little pieces out all over a parchment paper covered cookie sheet and have that in the freezer now. Would you say that I don’t need to keep freeze for 14 days before consuming, as it was previously frozen?

        Thanks for all of your posts!

  10. Kathryn says

    My husband suffers from gout when e eats organ meats & rich foods. Will this affect him? He s obviously claiming it will, of course!

      • says

        It is my understanding that cholesterol in grass fed beef will not harm your heart, anymore than unrefined coconut oil will. It also has high cholesterol , but is very beneficial, just like butter from grass fed cows, and pastured eggs. Many doctors still think a heart patient has to have a low fat diet, when we need good fats. It is sugar that kills us, and is responsible for almost all diseases, including heart trouble. We need essential fatty acids! They are essential, our body doesn’t make them.

        • josie says


  11. says

    Hi!! I love your blog and your recipes. Thank you for talking about liver which is sooo important for nutrition. I am a “liver specialist” myself, meaning I specialize in making it taste good! If you want to see some liver recipes please go to my (just started) blog

  12. Amber Hill says

    I’ve been reading about placenta encapsulation and I was wondering if liver could be prepared the same way. Basically, you would cut it into strips, dehydrate it, crush it into a powder, then put the powder into capsules. It would basically be like a vitamin and I would think it would “keep” longer if it’s been dehydrated. Since dehydrators work with such low heat, it should keep most of the nutrients, right?

    • Sherri says

      Yes, liver can certainly be dehydrated and put into capsules. This is how I take it. If you dry at a low temp, it is still a “raw” food.

  13. Sharon V. says

    I love it fried with lots of onions. Thankful to have found a local farmer to get grass fed organic beef and chicken liver, raw dairy, etc.

  14. says

    Thank you for sharing your thoughts. I really
    appreciate your efforts and I will be waiting for your further post thank
    you once again.

  15. says

    Thank you for this! This is something I will be doing this week. I KNOW I’m not getting enough organ meats and I just can’t seem to get a pate right to where I want to eat some daily! Would you also do this with raw chicken hearts?

    • Mark says

      Could it possibly kill nematodes/worms/flukes/insectish type pathogens? But then what about their eggs? Definitely agree about bacteria :-)

  16. Libby says

    Does the raw liver have a smell? Mine is go from my local farmer, but it has a smell to it.
    How many little frozen “pills” do you take a day?

  17. Jackie Marino says

    My friend and I just started taking the liver pills and we experience stomach pains even when we’ve eaten a large meal when taking them. It passes after about an hour and a half but I don’t love having to deal with that every time I take them :/ any suggestions about how to combat this problem? Thanks!!!

  18. Martí says

    My favourite way is to drown bits of it in a good borscht, it just tastes like the rest of the borscht if cooked long enough and adds a nice texture :)

  19. Ali says

    I marinate my livers and hearts in water with lemon juice for three hours (or overnight). Then rinse and fry up with fat, onions, salt and pepper for a delicious meal (usually using butter to increase flavor). Since I’m frying anyway, I also include veggies such as green beans, carrots, or squash. Mmm, delicious meal.

    The lemon-juice marinade cuts the bitter taste and makes it delicious. Note: with the heart, you do need to rinse it like crazy to remove blood before putting it into lemon / water marinade. The liver just needs a quick rinse before marinating. I know they drink goat blood in Africa, but I don’t like the flavor if any leftover blood gets cooked with any meat, so I rinse it off.

    • says

      Thanks for sharing your tip! I’ve been soaking mine overnight in about half apple cider vinegar and half water. It does help, I actually really like eating chicken liver sautéed after soaking. But I still can’t handle the strong taste of beef liver. I haven’t prepared heart yet, but I want to! I’ll remember your marinade tip for it.

      • Traci says

        Soaking several hours in lemon juice and frying in butter is basically how Sally Fallon recommends to eat it in “Nourishing Traditions,” see page 307. It is the ONLY way I have ever liked liver and really I can honestly say, I love it fixed this way.

        • Eve says

          I have also tried and read about soaking liver in milk or kefir. I tried with kefir and I think it has the same effect as lemon juice or apple cider vinegar.

      • Sherri says

        Hearts (chicken that is) sauteed in butter with garlic and/or onions has a very similar taste to beef, just a little chewy! A grassfed farmer shared this recipe with me – this is her favorite way to eat it.

  20. Katie says

    Hey thanks for the article,I love your site also and appreciate all your posts, I recently bought liver capsules and notice a bit of stomach upset afterwards? It’s nothing too bad but because I have so many digestive issue ( gastroparesis, colonic inertia, sibo and fructose malabsorption) I didn’t know if they were hard for the body to break down or if they are generally tolerated and digested well in people? I don’t get too sick from them just Interested to know if they could be too much for my body cos it takes such a long time to digest, thanks

  21. R says

    I bought a 1/2 cow from a farmer a few months ago, and when I picked it up from the local butcher he works with (who processes conventional beef as well as the grass-fed that I bought) he said he wasn’t able to give me the liver because it wasn’t good. He says it’s very rare for grass-fed cow livers to be salvageable during the slaughter process. I wish I knew more details, because it was disappointing and I’m concerned now that I might be buying “not good” liver elsewhere–?? Anyone know anything about this?

      • Traci says

        Agree with Jan. I have bought many grass-fed cows and have always gotten the livers. Not a problem. Find you another butcher/farmer!

    • Mark says

      That farmer did you a favour – feedlot cattle are given growth promotants including antibiotics, and there is apparently always measurable residue in the liver. IMO you should never eat liver from feedlot cattle (maybe if you have tonsilitus – joke!!!). You also shouldn’t feed it to your dog IMO – a lot of supermarket liver treats will be from this source.

      So know your source, or get certified organic beef liver IMO.

    • Sherri says

      There are all kinds of reasons that even grass-fed livers aren’t good. Hopefully your processor was state or federally inspected and if so, they have to abide by the rules – which are designed to keep us safe. We are organic, pastured farmers ourselves and about half the time we don’t get the livers back on animals we have processed. We are not aware the animals are not up-to-par in health, but the liver is the tell tale sign after processing about the animal’s health. If the liver is healthy, it will be returned. The processor wants all the money he can get out of an animal – he doesn’t get it if he doesn’t return it to the farmer. Conversely, if you have received a liver from a grass-fed animal and it was processed in an inspected facility, it will be just fine to eat.

    • Susiegm says

      That butcher switched your grass fed meat with conventional. He either sold your grass fed to make a better profit or he used it for himself. He was thinking how would you know the difference unless you saw the liver. Google a side by side photo of the three kids of liver…….conventional, organic and grass fed. I say find another butcher. Perhaps even a different farm source of the butcher was recommended by the farmer.

  22. Catherine says

    Hi. I just bought a frozen bison liver and I want to cut it into pills. Once I do so, is it necessary to wait the 14 days to kill any bad stuff since it was already frozen for longer than that previously?

  23. Katy says

    HI…just discovered your site as a link from a post on Paleo Approach Community! I am excited to see all the great things on your blog.

    If I take the dessicated liver capsules, what would a healthy dosage be? I followed your link and they have both capsules and liver powder available. Any suggestions? Thank you :)

      • Susiegm says

        Should you take desiccated liver capsules on an empty stomach or with food? Can’t seem to find the answer anywhere? Also, does anyone know if you can take the liver pills with other vitamin or mineral suplements? I’m wanting to know if other suplements will cause the vitamins and minerals in the liver pills not absorb in the body or vice versa? I know that some suplements don’t work well when taken together so wondering about the liver caps.

  24. Ashley says

    Hello! I’ve read in other posts that you’re going to be in the Seattle area for school. I’m curious if you’ve already moved out here (I also live in the Seattle area), and if so where do you buy your meat and dairy products from? I would love to try these liver pills but I want to be sure I’m using quality ingredients. Thanks so much!

  25. Tiffany says

    Liver pills will be best assimilated with a meal, and if necessary, additional digestive support in the form of HCl, digestive enzymes, bitters, etc. If the pills are swallowed on an empty stomach the body is less likely to produce adequate digestive juices (HCl, pancreatic enzymes, and bile) to break down and fully liberate the amino acids, fats, and fat soluble vitamins. All whole foods, liver included, are the most beneficial when we eat them in a context of pleasure and relaxation, which stimulates our digestive secretions. While I love the idea of these pills, and I agree that they make this superfood more accessible for more people, we must remember that there are reasons why humans do not utilize pills properly – even when we make them ourselves!

  26. Stephanie says

    I cut up my 14 day plus frozen liver into small pea-size pieces. Then I coat them in salt. Usually I cut up about an ounce and take it on a spoon with a large glass of milk. My 4yr-old girl will just chew on the salty pieces..about 2 or 3. The two year old boy might take a piece but usually does not ask for more. And the under 1 will take a few pieces with the salt. DH…..can’t swallow them raw. I make a cinnamon, molasses, raw egg and milk shake with raw liver for him.

  27. Ruth says

    Doesn’t raw liver have the potential for food poisoning? Or is that decreased when the liver is pasture raised/grass fed and/or butchered locally? Or, does it depend on the animal (chicken vs beef)?

  28. Detrishious says

    Fry bacon remove from pan, leaving some drippings, fry chopped onions until transparent, Thinly slice liver, lightly coat in ap flour of your choice, salt and pepper to taste, and a dash of garlic powder.
    Add the coated liver to pan with onions,. Fry until golden brown on each side. Top with bacon pieces and fermented ketchup to Dip. That was the way we ate it.

  29. Steven Taylor says

    Why don’t you cook it first and then freeze it in cubes? That way you don’t risk any bad bacteria/parasites.

  30. Yolanda says

    Hi there, I bought some frozen grass fed liver and cut it up pretty small, smaller than some of my supplements and I have choked 2 time so far, yesterday was the worst. I thought I was going to choke to death. Any Ideas for me?

    Thanks so much,


    • Mary J says

      HI, I find that when I take ordinary capsules or tablets they stick in my throat so now I swill them first with the water so that it’s fully wet and then swallow down. I think that if you try this with the liver pills then it could help.

    • Mohamad Samman says

      Why do you want to convert it into powder? If you want to eat liver just do what I do, cut it into small tiny pieces and then freeze them in the freezer, then swallow a few every day.

  31. Ryan says

    Another option is to add the frozen liver pills to a smoothie. I couldn’t take the frozen pills very well, but adding them along with fruits and other ingredients to the smoothie and blending, the liver is broken down and doesn’t affect the taste much at all.

  32. Yolanda says

    I tried these frozen liver pills and made them very tiny and almost choked twice on them. They don’t slide down smoothly in your throat. It scared me so now I take the capsules. I wish the frozen option would have worked for me.

    Thanks for all your great information

  33. Megan says

    Hi Lauren!

    I love your blog. Your thoroughness is so helpful and inspiring! I cooked liver with the intention of eating it, but could not stomach the taste. I am wondering if I can still freeze it, even though it is cooked. Thank you for any information!

  34. Salomon Jakubowicz says

    Dear Lauren, is it dangerous to eat too much liver? I have leucine induced hypoglycemias but liver does not trigger it.

  35. Ali says


    I bought liver pills online, took ONE last night for the first time, and was hyper hours after… Has this happened to you or anyone you know who takes liver pills?

  36. AJR says

    I purchased my lamb liver from Whole Foods in the meat section (refrigerated).
    1) is that considered a “good” liver, or “store bought”.
    2) do I need to be concerned about its freshness? Should I wait to consume raw until it’s been frozen 14 days?
    Please accept my apologies if you’ve already answered this question. I tried sifting through most of the comments, but didn’t see these questions specifically answered.
    Thank you so much!

  37. Doris says

    Hello – I really like your blog. From your inspiration I just ordered some of the grass fed dessiccated liver caps and I’m wondering if I need to freeze them for 2 weeks to help ensure no ‘extra parasitic friends’ remain in the liver, just as you would when eating fresh on your own. Do you think that’s simply too much or a wise idea? (thank you)

  38. says

    Is it okay to freeze, thaw somewhat, and refreeze liver again? If so, how many times? Also, I have taken frozen liver as described above, but it was only frozen for a day or so. The container also said to cook thoroughly, which I noticed after taking the frozen pills of liver. I’ve been having stomach aches and cramping for about 2 weeks. Yikes! Am I screwed?

  39. Amanda says

    Is it ok to make your own liver pills from wild deer livers? Technically theyr grass fed all summer and my husband and I hunt them every fall.

  40. Roberta says

    Great idea! Is there something called HDA or is it supposed to be DHA at the top? (Also the word iron has 2 letters flip-flopped.) Sorry, I’m not trying to be critical-I make typos all the time. :)

  41. Tara says


    Question for you. I know liver is high in iron. I recently took iron supplements and they made my acid reflux/heartburn worse, and I’ve heard iron feeds bad bugs in the gut. Would taking liver pills likely have the same effect for me because of the high iron? Thank you! :)

  42. says

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