Beef Testicles

Premium grass-fed beef testicles, sourced from our own pasture-raised cattle, offer a nutrient-dense superfood packed with zinc, B12, and bioactive compounds. Ethically raised without hormones or antibiotics, these versatile organ meats support vitality and wellness. Perfect for ancestral diets, they’re cleaned, frozen fresh, and ready for flavorful dishes.

Grass-fed beef testicles can be prepared in various ways to yield a tender, flavorful dish. Below is a simple recipe for pan-seared beef testicles, ideal for first-time cooks or adventurous eaters.  (Serves 2-3):

• 1 lb grass-fed beef testicles
• 2 tbsp olive oil or butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• Fresh herbs (e.g., parsley or thyme) for garnish (optional)
• Lemon wedges for serving (optional)

Instructions:

1. Preparation (10-15 minutes):
   • If not pre-cleaned, rinse the testicles under cold water. Pat dry with paper towels.
   • Carefully peel off the outer membrane using a sharp knife; it should come off easily.
   • Slice the testicles into 1/4-inch thick medallions for even cooking.
2. Seasoning:
   • Lightly season both sides of the slices with sea salt, black pepper, and garlic powder (if using).
3. Cooking (8-10 minutes):
   • Heat a large skillet over medium-high heat and add olive oil or butter.
   • Once the oil is hot (shimmering but not smoking), add the testicle slices in a single layer. Avoid overcrowding.
   • Sear for 3-4 minutes per side until golden brown and cooked through. The texture should be firm but tender, similar to calamari. (Internal temperature should reach 160°F/71°C for safety.)
4. Serving:
   • Remove from skillet and let rest for 2 minutes.
   • Garnish with fresh herbs and a squeeze of lemon juice for brightness, if desired.
   • Serve hot as an appetizer, over a salad, or alongside roasted vegetables.

Tips:

• Flavor Variations: Try marinating in soy sauce, garlic, and ginger for 30 minutes before cooking for an Asian-inspired twist.
• Texture: For a softer texture, soak slices in milk or buttermilk for 1-2 hours before cooking.
• Alternative Methods: Testicles can also be breaded and fried, grilled, or slow-cooked in stews for different textures and flavors.

Safety Note: Always cook beef testicles thoroughly to an internal temperature of 160°F (71°C) to ensure food safety. Store raw testicles in the refrigerator at or below 40°F (4°C) and cook within 1-2 days, or keep frozen until ready to use.Enjoy this nutrient-packed delicacy as part of a nose-to-tail eating approach!