>>76290028
I've tried all kinds of raw liver: chicken, beef, lamb, horse, pork, rabbit.
The best you'll be able to get is grass-fed ruminant liver (beef, lamb, horse) w/ no antibiotics nor vaccines.
Chicken liver is great too but finding an antibiotic-free and chinkbean-free source is very hard.
If you've never eaten raw meat I'd recommend slicing them into little cubes and chewing them a little bit then swallowing them, never too much at once.
It's extremely nutrient dense and although vitamin A toxicity is a hoax, there is so much of other nutrients that your body isn't used to processing.
Don't buy too much the first few times because it gets stinky barely two days after opening the packaging. Maybe 100gr. per day.
If you've never eaten any liver at all before, try eating paté to get used to it. It's a cooked liver+fat mixture.
Good raw liver tastes and smells like paté, but fresher. It shouldn't have a bitter chemical taste if it's good quality (grass-fed, no antibiotics).
Raw muscle meat is okay from most sources, but organs and glands should be from organic, antibiotic-free sources because they accumulate toxicity.
The main exception being heart, which is very similar to muscle meat, but still has lots of extra nutrients that regular muscle meat doesn't.
