I've never eaten liver before, but I'm going to start. I believe I have a vitamin B12 deficiency and my toddler definitly has low iron and won't take the nasty tasting supplements (I can't blame him, it tastes like strong metal). In doing research into anemia and B12 deficiency I've learned that the best food sources for these important vitamins is calves liver. From what I uderstand a 4oz portion gives you 600% of your RDA, so I think if I eat 2oz a day we'll have pleanty. I buy my beef in bulk from a local farmer who has 100% grass fed animals who are raised completely naturally. I thought the reason people do not eat mature beef liver is because of the toxins in these animals. Is there a taste/tenderness difference? Do you think toxins would build up in these animals anyways, even though they are healthy animals, raised in a humane and responsible manner? Do you think the beef liver has lower vitamin content than the calves liver? Anyone have any ideas on how I can make this liver appeal to my 3yr old? I probably need to hide it in his food.