Question 1

International orders

Accepted Answer

Liver isn't just for Americans. Our international carnivores need nature's original superfood, too. And I'm happy to offer shipping to Canada, Mexico, EU and Australia. Unfortunately, U.S. Postal Service rates are expensive: $30 to $50, depending where you live. Don't get me wrong: given the choice between high shipping rates, or not getting beef liver into my body every day, I'd pay the shipping anytime. But I understand it's a bit of a burden. So I'm happy to offer bulk discounts to international carnivores so the cost is less onerous. Please email headhoncho@carnivoreaurelius.com if you're interested in buying multiple months of liver at a special bulk rate.

Question 2

How to eat it?

Accepted Answer

Far be it from us to tell another man (or woman) how much liver to eat. Quite frankly, you might find it tough to not wolf down the entire bag in one sitting. Especially when the rush starts to kick in. That said, we recommend eating 0.75 oz of liver a day (Why not a full ounce? Great question. We found that our special dehydration process made beef liver so nutrient dense — to literally unheard-of levels — that eating a full ounce per day might actually give you too much nutrition). In each bag, there are 2 days worth of liver. This general range will help ensure your supply lasts through the whole month, while optimizing the nutritional benefits you experience.

Question 3

What is it made with?

Accepted Answer

Grass-fed beef liver and sea salt. No additives. No seasoning. No spices. No bullsh*t. That’s literally it.

Question 4

How does it taste so good?

Accepted Answer

The magic is all in our special dehydration and crisping process, created specifically for making beef liver more delicious than it’s ever been. Once the liver is dehydrated, it goes through a special, custom-designed slicing process that was created specifically to give liver a “chip-like” crunch. Each crisp in your bag is sliced manually by a skilled human operator, who has been specifically trained to cut liver into crunchy razor-thin slices. (If you miss potato chips from your pre-carnivore days, you’re going to love these crisps.)