Jean-Claud wrote: <<it was so good yet i was uneasy with the red color. Is your beef grass fed ?>> No, it is not grass fed. I buy from the local grocer. Although we have many milk and dairy farms here, the cows spend their days pent up in their own feces. Now here is the kicker, the beef raised here gets shipped out elsewhere. We get beef from the neighboring town. Not grass fed still, but not grown in their own feces. Very nasty indeed. In regards to red color, yes, that sometimes bothers me also. Tonight i took a raw steak, tried my best to grind in the blender with olive oil and fresh garlic. That was very good. *I really need a meat grinder* I have noticed calf liver is much lighter in color than beef liver. It must darken as the cow reaches adult. Thanks Jean-Claude and David for the tips on raw organ meat. I am going to look for lamb heart next time. Trish