Classic Beef Liver Pate featured

Classic Beef Liver Pate

posted in: Recipes
A proper beef liver pate is chilled, creamy, and smooth. This Classic Beef Liver Pate has all these qualities, it’s an excellent appetizer or side to other beef meals.
Classic Beef Liver Pate featured

For many, consuming and prepping offal (the internal organs and entrails of a butchered animal, excluding muscle and bone) is new, uncharted territory.

I highly recommend beginning with a Classic Beef Liver Pate recipe.

You may find some premade at a local health food store or farmer’s market. It’s a really excellent dish!

If you’re skeptical, purchase it from someone else before you make it at home. Others are already on board and ready to enjoy it from their own kitchen.

This most may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are my own and I never promote something I wouldn’t use myself.

I am overjoyed to see how many more people embrace the world of nose to tail eating now than did back in 2013 when we started promoting it publicly. Many butcher shops are now stocking organ meats. Online shops are also responding to the rising demand for organs.

Benefits of Eating Organ Meats

Organs are highly concentrated sources of nutrition. Liver for example, is once for ounce the most nutritionally dense food on the planet.

Because they are still relatively underappreciated, you can usually find them at quite affordable prices (sometimes free!).

There are many options that add variety to your diet.

How to Serve a Classic Beef Liver Pate

Like any good dip or pate, you need some dip-ables! Here are some ideas to get you started. Serve pate with:

Fiber Free aka “Carnivore”

The Carnivore Cookbook pin IG story

Some folks find they prefer a fiber-free Carnivore Diet. If this sounds like you, make the Classic Beef Liver Pate recipe by following the directions below but omit the garlic, thyme, and pepper. Serve a la louche (by the spoon), with bacon as a dipper, or on the side of your meat.

If you’re looking for more delicious zero-fiber recipes, you’ll find over 100 recipes made from just the essentials: animal protein and fats in my Carnivore Cookbook!

Browse through this list of Carnivore-Friendly recipes for more ideas from my kitchen that are posted here on the site.

Please note, “Carnivore-Friendly” recipes are those that feature animal based ingredients with herbs and vegetables as extra flavoring agents but are not a foundational part of the recipe. For zero-fiber, simply remove the herbs and/or veg and stick to the base of animal protein and fats. If you have any questions, leave them in the comment section below the recipe and I’ll answer asap.

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Classic Beef Liver Pate featured

Classic Beef Liver Pate

A proper beef liver pate is chilled, creamy, and smooth. This Classic Beef Liver Pate has all these qualities, it’s an excellent appetizer or side to other beef meals.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Traditional
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 170kcal


  • Food processor



  • Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
  • Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
  • Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
  • Once mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 5-6 hours or overnight (preferred) to harden and let flavors meld.
  • Serve with cucumber, celery, bacon or just a spoon.


Calories: 170kcal | Carbohydrates: 2g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 322mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6811IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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11 Responses

  1. Karyla Parrish
    | Reply

    How many calories per serving?

    • Jessica Haggard
      | Reply

      183 calories

      • Lula
        | Reply

        What a great recipe. We often end up strining the chunky bits by pushing it thru a metal siv. Next time I’ll try trimming first. Thanks.

  2. Phillip Massey
    | Reply

    Butter “divided” = Ghee?

    • Jessica Haggard
      | Reply

      Divided refers to using 3 tbsp to cook the liver in and then adding the second 3 tbsp when you blend the pate up. You could also use ghee.

  3. Barbara
    | Reply

    Jessica! Thank you for this recipe. I have been looking for a low carb Patè for months but to no avail. thanks for creating one!

    • Jessica Haggard
      | Reply

      My pleasure sweet Barbara! Enjoy xx

  4. Drago
    | Reply

    What can I substitute for the butter or ghee? I can’t have any dairy

    • Jessica Haggard
      | Reply

      Duck fat or lard would be great. Tallow may also work but I haven’t tried it

  5. Paul Ritter
    | Reply

    Great way to break into nose to tail eating. I recently had whole hogs head I wanted to make into head cheese. I decided to add the beef liver and pig & beef kidneys as well as a bunch of chicken livers I had in the freezer. After cooking it all & picking the bones out I ran everything through the finest grinder plate I had along with bunch of fresh parsley & time from the back yard plus salt pepper & coriander. Then I mixed in some of the hogs head broth & poured it all into loaf pans. After it set I cut it into about 12 one pound blocks & vacuum sealed & froze it. It’s a bit coarser than what you make but I think I’m gonna go the extra step in the food processor next time. THInking about putting next years hogs head in the smoker for a few hours before rendering too. I’ve been going through about a pound a week now. Finding all kinds of great stuff to put it with. All on its own doesn’t suck either

    • Jessica Haggard
      | Reply

      Head cheese is such a cool thing! Thank you for sharing your recipe here, I hope others come along and make it too!

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