The Complete Guide on How to Cut Beef Liver Like a Pro

Beef liver is one of those ingredients that can intimidate even experienced home cooks. Its strange texture and intense flavor make many people unsure of how to handle it. However, when prepared properly, beef liver is delicious! It has an incredibly high nutritional content and its strong flavor pairs perfectly with many other ingredients.

If you want to start cooking with beef liver but don’t know where to start have no fear! In this complete guide you’ll learn everything you need to know about how to cut beef liver so you can start making delicious liver recipes.

Why You Should Cook With Beef Liver

Before we get into the nitty gritty of prepping and cutting, let’s discuss why you should even bother cooking with beef liver in the first place.

Beef liver is one of the most nutrient-dense foods out there. It is absolutely packed with vitamins, minerals, and other beneficial compounds. Just a 3 oz serving of beef liver contains:

• Vitamin A – Over 300% of your RDA! This important vitamin is necessary for healthy vision, a strong immune system, and more.

• Vitamin B12 – Over 1000% of your RDA! B12 is essential for proper nerve and blood cell function. Many people are deficient in it.

• Riboflavin – Over 100% of your RDA, another B vitamin that helps turn nutrients into energy.

• Folate – Over 90% of your RDA, crucial for cell growth and division.

• Iron – Over 35% of your RDA. Iron carries oxygen through the blood to your tissues and organs.

• Copper – An essential mineral used by the body for metabolism. Beef liver contains all the copper you need in a day.

• Protein – 28 grams per serving. Protein is used for cell repair, muscle growth, proper organ function, and more.

As you can see, beef liver packs a huge nutritional punch for a single ingredient. Adding just a small amount of it to your diet can help fill any nutritional gaps.

Its mild flavor also pairs well with many other strong seasonings. A quick sear in a hot pan gives it a delicious crispy exterior. Once you get the prep right, it can be just as easy to cook with as any other meat.

So don’t be afraid to give beef liver a try and reap all its impressive benefits! Now, let’s get into how to handle it.

Step 1: Selecting the Right Liver

The first step is getting good quality beef liver from a trusted source. You want it to be bright red in color without any grayish spots or dry patches. Some guidelines when selecting liver:

• Buy grass-fed if possible – Liver from grass-fed cows will have higher omega-3 content and a better nutritional profile.

• Avoid pre-cut or pre-packaged – Get your liver from the butcher counter, where it is fresher. Precut liver may be less fresh.

• 1 pound is plenty – Look for a 1 pound piece. Any more will likely go bad before you can use it.

• Examine closely – Check that it has no dry patches or slippery film. It should have a clean, meaty aroma.

Getting high-quality liver from the start ensures you’ll have a good experience prepping and cooking it. With the right piece of meat, you’re ready to get cutting!

Step 2: Prep Your Knife and Cutting Board

With funky meats like liver, good prep is key for success. Take the time to get your knife and cutting board ready before slicing:

• Use a sharp knife – A good sharp knife helps ensure clean cuts instead of mashing and tearing. Hone it or sharpen it if needed.

• Wooden cutting board is best – Wood has natural antimicrobial properties, while plastic can harbor bacteria in grooves from knife cuts.

• Sanitize the board first – Use a diluted bleach solution or vinegar water to kill any lingering germs.

• Dry the board completely – Moisture underneath can make the board slippery and unsafe.

Prepping your tools properly keeps everything clean and safe. It also makes cutting go much smoother. Now we’re ready for the fun part – slicing!

Step 3: Time to Cut the Liver

Once your tools are prepped, we can get down to actually cutting the beef liver. Here is a simple process to follow:

• Trim off any large hunks of fat or connective tissue – Use a sharp knife to slice away any parts that look unappetizing.

• Slice the liver lengthwise into manageable strips – Cut long strips about 1/2 inch thick and 2-3 inches wide.

• Cut the strips crosswise into small cubes – Each cube should be roughly 1/2 to 1 inch wide.

• Rinse the cubes briefly under cool water – Then pat very dry with paper towels.

And that’s it! With these basic steps you’ll have perfectly cubed liver ready to cook however you please.

Cutting beef liver takes some finesse because of its soft, custardy texture. Take it slow and let the knife do the work. Use just enough pressure to slice through cleanly.

If the liver starts to smear instead of cutting nicely, your knife may be too dull. A razor-sharp edge helps immensely for clean cuts.

Cooking Your cubed Liver

Once your beef liver is prepped and cubed, it’s ready to cook up any way you like! Here are just a few ideas:

• Quick pan-seared liver and onions – A hot skillet and some butter is all you need for classic liver and onions.

• Smooth liver pate – Add cubed liver and butter to a food processor. Puree, chill, and serve.

• Hearty liver stew – Simmer cubed liver with veggies like carrots, tomatoes, and onion.

• Spicy liver tacos – Saute cubed liver with onions, chili powder, and cumin. Stuff in warm corn tortillas.

• Liver dumplings – Add chopped liver to your favorite dumpling or meatball recipe.

Beef liver is very versatile in the kitchen. Its mild flavor takes on any herbs, spices, or other bold flavors easily. Don’t be afraid to experiment!

Helpful Tips for Cutting and Cooking Liver

Now that you know the basic process for prepping and cutting beef liver, here are a few extra tips to help you out:

• Soak liver in milk – 30 minutes in milk helps mellow the flavor and tenderize. Rinse before cooking.

• Cook quickly over high heat – Searing liver gives it a nice crust while keeping the inside tender.

• Add acid – A splash of vinegar or lemon brightens the rich flavor.

• Don’t overcook! – Liver goes from beautifully tender to rubbery very quickly. Medium or medium rare at most.

• Pair with onions or bacon – These classic pairings complement liver’s strong flavor nicely.

• Use a meat mallet – Gently pounding brings out its tenderness and allows spices to penetrate.

With the proper prep and cooking methods, liver can be just as delicious as any other gourmet meat. It just needs some TLC.

Common Questions about Cutting Beef Liver

If you’re tackling liver for the first time, chances are you have some questions about the proper way to handle it. Here are answers to some frequently asked questions:

Should I rinse my liver after cubing it?

Yes, give it a brief rinse or soak in a bowl of cold water after cutting it. This removes any blood residue or bits of membrane left behind after trimming.

What size should I cut the cubes?

Aim for a cube size between 1/2 inch and 1 inch. Small enough to cook quickly, but big enough to give you some nice browned exterior edges.

Should I marinate my liver before cooking?

Absolutely! Liver loves to be marinated. The cubes soak up bold flavors like garlic, spices, vinegars, etc. 30 minutes to an hour is sufficient.

What’s the best way to bread or flour the cubes before cooking?

Pat the cubes very dry after marinating, then toss them with flour (or panko breadcrumbs) right before cooking. The flour gives them a nice crispy texture.

Is beef liver safe to eat rare?

Beef liver can be cooked to rare or medium-rare safely, unlike other types of meat. Always cook chicken livers to well-done to avoid food poisoning.

Unleash Your Inner Liver Lover

Beef liver has gotten a bad rap, but when handled properly it can be one of the most delicious, nutrient-packed ingredients around. With the skills in this guide, you can unlock all the mouthwatering possibilities of beef liver.

Don’t be afraid to experiment with different seasonings, marinades, and cooking methods. Soon your friends and family will be begging you to make your famous seared liver tacos or spicy liver dumplings.

So grab a pound of local, high-quality beef liver on your next trip the butcher shop and get cooking! Let us know if you have any other liver tips or favorite recipes in the comments below. Happy liver loving!