Liver

#1

I have been trying to work up the nerve for a while to incorporate beef liver into my diet (mostly for iron, but for any other benefits of it and offal in general). I really like liverwurst and have eaten it since I was a child. For some reason I assumed it was inferior to beef liver, probably because I hear people mostly talk about beef liver. I see how they go to great lengths to eat it, even if they don’t like it, including hiding it in other foods (with ground beef, etc.).

Out of curiosity I looked up the nutrition of liverwurst, and to my very pleasant surprise, discovered that it has more iron than equal quantities of beef liver! :smiley: Are there any reasons to believe that this is not a satisfactory substitute for beef liver, since I enjoy liverwurst so much? Are there any nutrients or benefits that I’d be missing out on?

(Full Metal KETO AF) #2

Enjoy your liverwurst if you like it. You’re going to get some benefits from the liver of any animals. Also chicken liver pate is a great way to eat liver, if you like liverwurst you’ll like that too probably. Easy to make and inexpensive. I’m not a fan of beef liver but I love pork liver and chicken liver pate.

:cowboy_hat_face:

('Jackie P') #3

For some reason I always prefer lambs liver, I think because it is not so strong. Also lambs kidneys! Even when I made steak and kidney pie I used lambs kidneys!

#4

If I see chicken livers in the store I will give them a try. I am still planning on trying calf brains at some point.

#5

I love lamb, so wonder if I’d like the liver. I don’t think I’ve ever seen it in my local stores though.

('Jackie P') #6

Well, I’m in the UK and lamb offal is readily available. I’m not sure…where are you?

#7

I’m in Maryland in the US.

('Jackie P') #8

:slightly_smiling_face:well I’m not sure, ask your butcher.

(Full Metal KETO AF) #9

@CrackerJax Most lamb here is imported from AU or NZ, I have never seen lamb offal. All they import is muscle meat.

@NinMD Chicken livers are usually kept in tubs like sour cream and often frozen. Usually like $0.79 lb. :cowboy_hat_face:

(Bunny) #10

Liver and onions fried in butter just like grandma use to make…lol

Pan Cooked Lambs Liver and Onions

('Jackie P') #11

That is such a shame! Especially I think you would love it!
Lamb is my favourite really, I braise lamb shanks and lamb stock is very foursome. Lamb fat on cutlets is pure joy!

('Jackie P') #12

I used to make devilled kidneys (lamb) as a student nurse - might revisit it keto style - fried kidneys with onion and finished with cream and sherry. Mmm sherry would be a problem!
I guess it would work with chicken livers that I love.

(Full Metal KETO AF) #13

We mostly see legs and chops and ground. Sometimes shanks too. If you’re rich there’s racks. :cowboy_hat_face:

('Jackie P') #14

Sometimes belly of lamb? Cook it slow like pork belly. Crispy fatty yumminess.
When you come to cook chicken for @ClareBear and I, we will do you a feast of lamb of :grin:

('Jackie P') #15

Pan cooked liver and onions with crispy bacon! Who the hell needs mashed potatoes!

(Steaks b4 cakes! 🥩🥂) #16

Omg this party is getting better by the day!
:laughing::notes::hugs:

(Bob M) #17

I personally like beef liver. I cut it into as thin pieces as I can, then sear it in animal fat (lard, tallow, duck fat, etc.), and under cook it so it’s relatively raw on the inside. I dry the pieces with paper towels, too, before I sear them.

I also like liver and onions, but don’t see the need to add onions.

For my money, this is the best liverwurst I’ve had, as it’s lower in fat and higher in protein:

https://grasslandbeef.com/grass-fed-beef-liverwurst

I guess it’s only 20% liver, though:

“US Wellness Meats’ Beef Liverwurst is a mixture of grass-fed beef trim (50%), liver (20%), heart (15%), and kidney (15%).”

#18

:flushed: Need? … the need is that its simply, absolutely delicious! :smile: I really love liver, Beef, Chicken, etc. (Had some last night actually) But I do understand some folks find that it has a metallic taste. But that actually doesn’t bother me at all. And I eat Gizzards as much, or probably more.

(You've tried everything else; why not try bacon?) #19

The last time I had steak and kidney pie, the kidneys tasted a bit too strongly of urine. Is there a trick to cleaning them?

This is the secret to good-tasting liver. My mother and grandmother used to overcook it when I was a child, and it always tasted like eating sandpaper. But I had an experience in adulthood where I had to choke some liver down for politeness’ sake, and was surprised to find it highly enjoyable. I asked the cook her secret, and she told me what you said. I find that, for beef liver the thickness my supermarket usually cuts it, frying it for just under 90 seconds on each side produces excellent results. I like to rinse the pieces and dredge them in almond flour for a bit of a crust.

(Full Metal KETO AF) #20

And how did you actually determine what that flavor was Paul? :grin:

:cowboy_hat_face: