Most specialty beef (grass finished, farm direct, mail order) is shipped
frozen in insulated containers with dry ice.  Freezing beef does not damage
beef.  In fact, there has been some research that indicates that frozen beef
is more tender than chilled beef.

Here is the website of a grass finished supplier in the NE...

http://www.nelivestockalliance.org

In general, free range or grass finished beef produces liver that is said to
be "cleaner" tasting or "less" strong.

> In a message dated 7/18/03 6:56:42 AM Eastern Daylight Time, [log in to unmask]
> writes:
>
>> Which
>> organs have you tasted and how were they prepared if I may ask? Were they
>> organic? It is not my intention to push you.
>
> Please push me -- it is very discouraging to me that I just cannot stand the
> taste of liver.  I adore all other meats - even as a kid I used to wonder why
> I couldn't stand liver.  My parents both ate it.  I've also tried sweetbreads
> and kidneys (barf)  -- to me, they all taste like milder liver. My husband
> LOVES liver -- but I can smell it on his breath from 5 feet away!   I think
> once
> I had chicken heart and it was ok -- kind of spongy and not livery tasting.
> None of the organs I've had are organic -- other than chicken liver -- I do
> not
> know where to get organic livers in Manhattan. Any Manhattan paleos out there
> know of a source?  I usually shop at Fairway Market and Citerella.  Also,
> Fairway stopped selling its imported grass-fed meat in order to push its own
> grain fed hormone-free antibiotic-free meat.  For those of you that order from
> eatwild or other grass-fed suppliers -- how does it come shipped to you? Does
> it
> wreck the meat to freeze it first and then defrost?