Power Blend — Organ & Ground Beef

Ninety percent 80/20 ground beef, ten percent liver, heart and kidney — blended in, not sitting on top. If you've wanted to eat organ meat and couldn't get past the idea of it, this is how you do it: it browns, seasons and tastes like ground beef.

Liver is one of the most nutrient-dense foods there is, and organs from grass-finished cattle are a different thing entirely from the feedlot version. Engler grinds their own, from their own animals.

Use it anywhere ground beef goes — meatballs, marinara, lasagna, tacos. Nobody at the table has to know.

From Michael and Mary Engler's fourth-generation family ranch in Sonora. 1 lb packages.

In store only.