Primal: Organs (US)
Cooking Methods: Pan-Fry
Good For: Diet/Lean
Fat Content: Low
Liver is one of the most nutritious parts of a cow’s body. It is rich in beneficial nutrients such as Vitamin A, Vitamin B12 and Riboflavin. Compared to calf’s liver, Beef Liver has a mild taste and a tougher texture.
Before cooking, it is recommended that Liver should be soaked in either buttermilk or acidified water to lighten its flavor and smell. One method of cooking this offal cut is to first cut it into small pieces, coat it in seasoned flour and then deep fry it. Once the portions develop a golden brown crust, they are cooked with onions into a flavorful dish with gravy. Liver is also used as a stuffing for pate. One thing to take care of is that the Liver should still be pink from inside after cooking, otherwise it would turn out to be very tough, dry and chewy.
The inner anatomy of Liver is the same in all vertebrates. It is mostly the largest visceral organ.
The consumption of Beef Liver goes back approximately four millennia as evidence suggests that it was taken from home-reared cows and calves.
In the mid-1930s, Liver was found to be a good remedy for those suffering from anemia.Popular Dishes: Liver Pate, Liver Sausages, Asbeh Nayeh (Lebanese)
This information about Liver was sourced from our meat cut app