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Liver is a classic in Swedish home cooking and is well suited for liver stew or for frying as is and serving with fried onions, lingonberries, and a good sauce. It's also excellent for making your own liver pâté from beef liver, feel free to try our tested recipe! Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Minced beef, heart, and liver in a flavorful and nutritious mince blend, perfect for those who want to eat more offal! The mince has a mild liver taste and is suitable for most minced meat dishes. Beef liver has a naturally higher moisture content, which gives the offal mince a looser consistency than our regular minced beef. Packaging & Total Weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Boost the flavor of your soup or stew with marrow bones, grill them in the oven, or make your own broth – the marrow bones provide a natural and characteristic beef broth flavor. Packaging & Total Weight The delivery may consist of fewer or more packages than ordered, but always with the correct total weight.
KRAV-organic, sliceable artisan pâté made from genuine ingredients! The recipe was developed in collaboration with MälarChark, with them providing the food craftsmanship and us providing the meat from our grass-fed animals. We have chosen to make the pâté entirely from beef/organs, which are combined with ingredients such as cream and spices, with no room for sugar, E-numbers, or artificial flavor enhancers. As it is completely nitrite-free, it is also naturally gray in color.
Tallow in a jar – rendered and ready! If you want to use more of the fat from cattle in your cooking, but don't want to render the tallow yourself, this is the perfect product for you. The tallow comes from our grass-fed animals and naturally consists of a high proportion of saturated fat, which makes it well-suited for high-temperature cooking such as frying, deep-frying, or oven-roasting vegetables and potatoes. Our beef tallow is a collaboration with Resville Mathantverk.
Compared to beef and lamb liver, chicken liver is much milder in taste and works well in liver mousse or pâté. It also works excellently to combine with stronger-tasting liver from beef and lamb. Chicken liver can also be grilled as is, with salt and pepper, or form the base of a creamy liver stew. Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Do you enjoy cooking from scratch? Then you should try making your own broth, perfect as a rich base for soups and stews or just to drink on its own. Making bone broth is easy, but it takes a little time. Our bones, of course, maintain the same high quality as our meat. The bones are excellent as a base for your bone broth, which can be drunk as is or used as a base for soups and stews. For those looking for a more gelatin-rich broth, we recommend our Broth Bone Box with lamb bones, pork bones, or chicken bones.
A beef heart weighs just under two kilograms and has finely textured meat with a strong flavor. We have sliced it into smaller pieces for easier handling. There are many ways to enjoy this cut; in a stew, on skewers, or in a warming soup. You can also smoke the beef heart and eat it as cold cuts. Packages & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Unknown delicacy. Chicken hearts have a mild chicken flavor, quite a lot of texture and a very mild offal taste. Chicken hearts are also a very nutrient-dense part, rich in protein, B vitamins (especially B12), zinc, selenium, and iron. Quickly fry in butter and oil and season with salt, freshly ground black pepper, and possibly a splash of lemon juice. Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Bone broth is perfect as a rich base for soups and stews, or to just drink on its own. Making your own is easy – but it takes a little time. Our bones are, of course, of the same high quality as our meat. The bones are excellent as a base for your bone broth, which can be drunk as is or used as a base for soups and stews.
Tallow is beef fat and is excellent for melting and using in cooking. Tallow naturally consists of a high proportion of saturated fat, which makes it well suited for cooking at high temperatures such as frying or deep-frying. The tallow is trimmed from the entire animal. See also our suet, which is taken from the fat around the kidneys. Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
The tail, just like the cheek, is a very flavorful part of the animal that requires a longer cooking time. It is excellent for boiling in water and spices to make a clear oxtail soup. The tail can vary in fat content, and sometimes it can be a good idea to trim off some of the surface fat before cooking. Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Small pieces consisting of fat-, tendon-, and cartilage-rich trimmings from our delicious grass-fed beef. It has a fat composition of approximately 40-60%, depending on the natural fat content of the trimmings. If you buy 2 packs or more, you get a 10% discount. Packages & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Lamb's liver has a slightly milder taste than beef liver and has similar properties to calf's liver. Slice it and pan-fry for a few minutes on each side, or roast it whole and slice afterwards. Lamb's liver also works excellently on the grill, or of course as part of hearty stews. Tip! It's easier to get uniformly thick, nice slices of frozen lamb's liver by not thawing it completely, but by slicing it when it's semi-frozen. Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
The hardest fat from a bovine. Suet is primarily used to make cooking fat. It has a slightly different fat composition, making it harder than regular tallow. Packages & total weight The delivery may consist of fewer or more packages than ordered, but always with the correct total weight.
Spreadably and delightfully creamy liver pâté from Hållsunga Farm! Unlike our sliceable liver pâté, this variant is made from pork. It's not just us at Gröna gårdar who appreciate a truly delicious pâté made with genuine ingredients and a focus on authentic food craftsmanship – Hållsunga's liver pâté won a bronze medal at the Swedish National Food Craft Championship 2023. You won't want to miss out on this taste experience!
As the name suggests, beef cheek comes from the cheek of the cow. It is a coarse-fibred and very flavourful part of the animal that requires a little extra care and time in preparation. The cheek is suitable for boiling or braising. It can be used instead of chuck or other stewing meat in dishes like chili, goulash, and boeuf bourguignon. Keep in mind that you'll need to double or even triple the cooking time, and it's also a good idea to marinate the meat in spices and wine for a day or so before cooking. Packaging & total weight The delivery may consist of fewer or more packages than ordered, but always with the correct total weight.
Beef kidney is excellent for pan-frying in thin slices and then, for example, flambéing in cognac. It is a relatively tender cut with fine-grained meat. Packaging & total weight The delivery may consist of fewer or more packages than ordered, but always with the correct total weight.
Nourishing and warming drink or as a base for soups and stews? Bone broth can be used for many things, and making your own is easy – but it takes a little time! Our bones, of course, are of the same high quality as our meat.
Pork liver is perfect for making liver pâté, liver sausage, and liverwurst. Pork liver can also be cut into thin strips, browned, and form the base for a rich liver stew. Our pork liver has a rich yet distinct flavour. If you want to mellow this flavour, you can soak it in milk or water for an hour. Feel free to season with strong flavours such as mustard, capers, horseradish, chili, garlic, ginger, or black pepper. Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Lamb heart is a tender and finely textured offal that is perfect for grilling, frying, or as an addition to a stew or mince dish. Prepare the heart in a marinade, or simply add salt and pepper. Or why not smoke it, cure it, and make a delicious cold cut for sandwiches? Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.
Fat at an extra lean price! The trim pieces consist of beef tallow cut into irregular pieces of approximately 20 g – 300 g, and contain traces of meat and smaller pieces of sinew. Compared to regular beef tallow, this trim is a softer fat, but it can be rendered down into frying fat – follow our guide How to render tallow, lard and suet and you'll soon have a frying fat that not only adds great flavor but is also well-suited for cooking at high temperatures! Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct combined total weight.
Add an extra dimension of flavour to your cooking with rendered lard from organic pigs from Ragnarsson's farm. Our ready-to-use lard has a butter-like consistency and a good, neutral taste. Use it in the frying pan when pan-frying potatoes and vegetables or spread it on your breakfast sandwich as a tastier and more cholesterol-friendly alternative to table margarine. Our rendered lard is a collaboration with Resville Mathantverk
Pork fat (or pig fat) is trim fat from the whole carcass. It is softer than suet and is also excellent for rendering into lard/drippings. It can also be diced to increase the fat content in sausages and pâtés. Rendered pork fat is excellent for frying or using as cooking fat. Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct combined total weight.
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