I wouldn’t trust a raw liver from any cow unless you knew for a fact it was grass fed and free range and all that. Otherwise, there are tons of nutrients, specifically iron, B vitamins, and omega-3 fatty acids in there. Plenty of other stuff, too.

As @incendiary_dan said liver is full of iron and other nutrients. It is also very very high in cholesterol. So depending on what you think about cholesterol, or if you have a problem, that might affect how much liver you want to eat. I am always leary of raw meat, I would always cook it, but that’s me, I know others would disagree.

Oh yea, don’t eat it all the time or you might get gout. No more than a few times a week, I think.

I have a rather high toxin load because I used to run a cleaning business, and I ended up breathing a bunch of that garbage into my system. Liver is an elimination organ. I avoid eating any organ meat devoted to elimination because that’s what processes toxins out of the body, and a certain amount will be present in the liver when the animal is processed for consumption.

There is a higher level of toxins in the fatty portion of the liver. I would not say “Don’t eat it,” but it’s always appropriate to know what you are putting into your body.

Here’s some straightforward and unbiased info about eating raw meat.

This is not really answering your question, but FYI even cooked liver is not that healthy. It’s full of cholesterol. Back when I was into spicy liver salad and liver pate, my face would flare up after consuming a certain amount. And the skin is a good indicator of your internal health. One big piece of cake, and you have an acne on your chin the next day.

Not only is cholesterol not unhealthy, it may be integral to human health.

According to this table cooking liver doesn’t appear to have much effect on the nutrient value. Cooking certainly improves the flavor and texture of the meat.

@Blueroses Especially when cooked with bacon and onions. Yum.

@incendiary_dan Oh ok, thanks!