Beef Liver
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Beef Liver Whole
© Denzil Green
Beef Liver is the liver of a cow or steer.
It has a milder taste than pork liver, but a stronger than that of Lamb's Liver. Generally, liver from younger cows (aka Calf's Liver) is preferred, as Calf's liver is a bit more tender, and has a bit less of that strong "liver" taste.
It will be sold with connective tissue removed, and lymph nodes and ducts trimmed away.
The colour of the raw meat can range from light brown with reddish shades, to dark brown.
Beef Liver Sliced Horizontally
- © Denzil Green
Some advise soaking Beef Liver in milk first for two hours in the fridge before cooking to help "tenderize it."
After the soaking, you rinse it and pat it dry.
Beef Liver needs to be cooked just until slightly pink in the middle, or it will go very tough past that.
Recipe Search
Also called:
Foie de génisse (French); Rindfleisch Leber (German)
Other entries for: Offal
Amourette, Beef Liver, Calves' Fry, Heart, Kidney, Liver, Marrowbone, Mesentery, Offal, Pork Maw, Sweetbreads, Tongue, Tripe
Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak
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