Ox - Liver
£4.20
Ox - Liver
£4.20
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Chilled food arrives in cool packs
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100% british ox liver.
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
Beef ox liver is one of the most nutrient-dense cuts available. A 100 g portion provides approximately 21 g of high-quality protein, around 7.8 g of fat and zero carbohydrates. Importantly, it delivers substantial iron (circa 7 mg), vitamin B12 (~110 µg) and retinol equivalent of vitamin A (~14,500 µg) – nutrients critical for red blood-cell formation, immunity, vision and overall vitality. Including ox liver in your diet (in moderation) supports energy levels, complete protein intake and micronutrient sufficiency, particularly for those with higher iron or B-vitamin needs.
To keep ox liver tender and flavour-packed, start by rinsing and patting it dry, removing any membranes. Season simply or gently marinate. Use a hot frying pan or skillet with a little oil/butter and cook in a single layer without overcrowding. Fry for about 2-3 minutes on each side for slices ~1 cm thick, aiming for a browned exterior and a slight blush in the centre — overcooking will make it dry and grainy. Finish by resting for a minute and optionally deglaze the pan with wine or stock for a quick sauce. (If you are braising or slow-cooking, allow gentle heat for 1–2 hours.)
For optimum quality, keep the ox liver chilled at or below 5 °C and use by the date indicated on the packaging. If you wish to freeze, do so as soon as possible and consume within 1 month of freezing for best texture. Once thawed in the fridge, cook on the same day and do not refreeze. When defrosting allow it to thaw fully under refrigeration rather than at room temperature. If pan-frying from frozen, avoid — always defrost first to ensure even and safe cooking. Proper packaging and protective atmosphere (used by many butchers) helps extend chilled life.