Beef · Variety meats
Beef Liver
A deep-red organ meat, rich in iron and vitamins, best sliced thin and cooked quickly.
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| Animal | Beef |
|---|---|
| Section | Variety meats |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | liver, calf liver, calves liver |
Best ways to cook it
- Pan-sear
- Fry
- Saute
About this cut
What it is and how to use it
Beef liver is the large organ from the animal, with a smooth, deep red-brown surface and a strong, mineral flavor. It is lean and very nutritious, and one of the best natural sources of iron and vitamin A. Sliced thin and pan-fried quickly with onions it stays tender, and overcooking turns it tough and bitter. Soaking the slices in milk for an hour mellows the flavor. It can also be ground into liver pate or mixed into ground beef.
Cook’s tipSoak thin slices in milk for about an hour, pat dry, dredge in seasoned flour and fry two to three minutes per side. Cook to 160 degrees, and do not overcook.
Read moreVeal Cuts Guide: Primals, Chops & Osso Buco
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours