Dutch, Can you taste or see the heart and liver in your ground beef? I've got a steer coming on in the next few weeks, might change my cutting order.
I’ve had no complaints from anyone at 15% liver. The heart is a non issue. Make sure it’s mixed in well. When I first tested it on the Redhead, a avowed liver hater, she was set on not liking it, but had to agree it the liver was not noticeable.
Some folks say up to 20% on the liver, but I’ve not been that brave yet. If not sure, start at 10% and see how it goes.
