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OFFAL · Specialty cut

Liver

Beef liver · hígado · レバー

Liver — FotoosVanRobin from Netherlands · CC BY-SA 2.0

Among the densest sources of iron and vitamin A in the food supply — and among the strongest-flavoured. Freshness decides everything: the best pieces need only salt and sesame oil raw. Because vitamin A stacks up quickly, this is a cut to eat occasionally rather than often.

Profile

Tenderness40

Fat26

Umami72

Price34

Pairs with

Grilling78

Stir-fry74

Raw beef dishes60

Recommended cooking

70°CCooked through

Raw liver only from a trusted same-day source. When cooking, take it until the red centre is gone; a twenty-minute milk soak softens the edge of the flavour.

How to pick it

Bright cherry colour with a slight sheen and spring. Avoid dark, dull or waterlogged pieces.

Signature dishes

Grading & naming

Vitamin-dense; buy bright and springy the day you cook.

Grading systems →

Nutrition · Per 100 g raw edible portion

135kcalCalories

20.4gProtein

3.6gFat

1.3gSaturated fat

Calories & protein →

Next steps

Compare with

→Liver vs Tongue →Liver vs Heart →Liver vs Omasum

Keep exploring

→Heart →Omasum →Tongue

Find a cut by cooking

→Grilling →Stir-fry →Raw beef dishes

Signature dishes

→Liver and onions →Yakitori liver →Raw liver sashimi (trusted only)

→Beef Offal Map

All cuts

Beef Primals

→Chuck →Ribeye →Striploin →Sirloin →Round →Brisket →Short plate →Flank →Shank →Head & cheek →Oxtail

Pork Primals

→Jowl →Shoulder →Picnic shoulder →Loin →Tenderloin →Belly →Leg →Hock & trotter

Lamb Primals

→Neck →Shoulder →Rack →Loin →Leg →Shank →Breast

Chicken Portions

→Breast →Wing →Thigh →Drumstick →Tenderloin →Oyster

Beef Offal Map

→Tongue →Heart →Rumen →Omasum →Abomasum →Small intestine →Large intestine

Bluefin Tuna Cuts

→Kama →Akami →Otoro →Chutoro →Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.