Welcome mrm!
No worries about your use of primal, not sure what Ty was getting at, and that seems like an odd thing to go out of one's way to declare. Glad you are open to breaking the mold though. A whole new world of health is waiting, enjoy!
Ty, that is kind of a strange way to greet newcomers. Are you trying to turn people away before they even get started? MRM seems to have handled it with grace but others might find that kind of thing very distasteful right off the bat. And newbies will get familiar with all the terms in due course, the fact that they are here is the miracle in the first place!
Like Dorothy said, liver is a pretty strong meat to begin with, it has a ton of real flavor from real nutrients and it takes time to get used to that sort of thing. Stick with it though, having nips here and there, and like anything, your body and tastebuds will become accustomed to it in time. Starting off with muscle meats and maybe heart would be a good way to go.
As for the temperature contrast you will find later, as you lose the psychological barriers to raw foods, such as unnecessary phobias of microbes, you will be ok with leaving your meat out for a while to come to room temp, from there, they can be gently warmed to body temperature or very quickly seered (for flavor, warmth, NOT health) to raise the temp a bit. I don't care for cold meat much during the winter, but it's more appealing during the summer when temps are higher.
Making sure your liver is 100% grass fed ('pastured' doesn't cut it, they can still feed grains and soy under that label) beef and as fresh as possible helps to ensure a crisp, clean flavor, instead of a raunchy foul odor and taste. Real liver should be bright purple, NOT gray or other off colors and should look radiant and smell clean.
