How To Cut Up A Whole Beef Liver: A Step-By-Step Guide

Beef liver is packed with nutrients like iron, vitamin A, vitamin B12, and protein But working with a whole beef liver can be intimidating if you’ve never done it before In this complete guide, I’ll walk you through the entire process of how to properly cut up a whole beef liver.

Whether you want neat slices, cubes, or ground liver, we’ve got you covered Grab your sharpest knife and let’s get cutting!

Before diving in, let’s quickly go over some beef liver basics. Beef liver comes from the organ meat of cattle. It has a smooth, shiny exterior ranging in color from dark red to brown. The interior has a soft, almost custard-like texture when raw.

Compared to muscle meat liver contains extremely high levels of nutrients. This includes vitamin A B vitamins, iron, copper, choline, and more. But it also has a stronger, more distinctive flavor.

When buying beef liver, choose livers with a healthy dark color without any dry or slimy patches. Ideally, source grass-fed beef liver for the highest nutrition. Store liver in the coldest part of the fridge tightly wrapped and use within 3-4 days.

Why Cut Up A Whole Liver?

There are several good reasons to cut up a whole beef liver rather than using pre-cut liver:

• Better quality – You can handpick the best, freshest liver
• More economical – Buying whole saves money over pre-portioned liver
• Custom sizes – Cut to any size cubes, slices, etc. you need
• Full utilization – Use up scraps and trimmings in recipes
• Greater versatility – Various cuts allow different cooking methods

As long as you have a sharp knife and a bit of time, cutting your own liver is easy. Let’s get into the specifics!

Tools You’ll Need

Cutting up liver doesn’t require any special tools. Here are the essentials:

• Sharp chef’s knife or boning knife
• Cutting board (wood or plastic)
• Kitchen shears (optional but helpful)
• Meat mallet or tenderizer (optional)
• Kitchen twine (if tying roasts)
• Large tray or pan
• Measuring spoons and cups

For safety, also be sure to wear cut-resistant gloves and handle the liver carefully to avoid slips. Now let’s get prepped!

Prepping The Liver and Tools

Before cutting, we need to prep:

• Rinse the liver and pat it dry with paper towels
• Chill the liver in the fridge 1 hour until firmed up but not frozen
• Trim any outer membranes or connective tissue
• Sanitize cutting board, knives, and prep area
• Sharpen knives for easiest slicing

The liver needs to be very cold but not frozen solid to cut cleanly. With preps done, it’s time to start cutting.

Cutting Techniques for Beef Liver

For the actual cutting, you’ll want to:

• Work slowly and carefully – Rushing leads to messy cuts
• Use a sharp knife – A dull knife requires more force
• Keep knife angled slightly inward – Avoid slicing all the way through
• Cut against the grain – For smoother texture in slices
• Know the liver’s structure – Avoid hitting blood vessels and ducts

Now let’s get into the specifics of making different cuts.

Slicing Beef Liver

For even slices perfect for sauteing, follow these steps:

1. Place liver flat side down on the cutting board

2. Make vertical cuts down the liver, against the grain

3. Cut slices to your desired thickness (1/4 to 1/2 inch)

4. For more tender slices, pound gently with a meat mallet

5. Check slices for any remaining membranes or vessels

6. Discard any uneven or damaged pieces

7. Rinse the sliced liver and pat dry

Sliced liver is great sauteed with onions or breaded and fried. Just avoid overcooking it!

Dicing Beef Liver

Diced liver is convenient for adding to recipes like pasta sauce, tacos, etc. Here’s how to dice:

1. First, slice the liver into manageable rectangular pieces

2. Stack 2-3 slices on top of each other

3. Make horizontal cuts across the stack, forming small cubes

4. Repeat dicing the remaining sliced pieces

5. Make cubes as small or large as preferred

6. Rinse the diced liver in cold water

7. Drain and pat dry thoroughly

The diced liver is now ready for recipes requiring bite-size liver pieces!

Grinding Beef Liver

For a super smooth liver pate or sausage filling, try grinding it. Here’s how:

1. Cut liver into 1-inch cubes first to make grinding easier

2. Pass the cubes through a meat grinder using a medium die

3. Alternatively, pulse cubes in a food processor until finely chopped

4. Be careful not to overprocess to a paste – leave some texture

5. Transfer to an airtight container and store chilled

6. Cook ground liver within 1-2 days for maximum freshness

And that’s all it takes to get perfectly ground beef liver!

Using a Meat Cleaver

For chopping liver into hearty chunks, a sturdy Chinese cleaver is just the tool for the job. Here’s how to use it:

1. Start with the liver very cold and firm

2. Use the heel of the cleaver to make firm, decisive chops

3. Cut along the bias, angling the blade slightly

4. Use the entire blade for wider cuts

5. Trim and square the pieces to uniform sizes

6. Rinse the chopped liver to remove any clinging bits

The dense chunks are great for stews, kebabs, or roasts. Just be sure to handle the cleaver safely!

Tying Liver for Roasts or Pâté

For roasted whole beef liver or pressed liver pates, trussing the liver gives an even shape. Here’s how:

1. Cut a piece of kitchen twine about 3 feet long

2. Wrap the twine around the length of the liver

3. Flip over and tie with a surgeon’s knot, cinching in the liver

4. Make 4-5 more loops down the liver, tying securely

5. Tie each end tight

6. For pates, wrap the loaf tightly in plastic wrap after trussing

And that’s all it takes for picture-perfect liver roasts and terrines!

Storing Fresh Liver Safely

To safely store fresh cut liver:

• Chill in fridge 40°F or below
• Use within 2 days for best quality
• Keep raw meats on bottom shelf or designated drawer
• Wrap liver tightly in plastic wrap or foil
• Don’t allow raw liver juices to drip on other foods

Proper, chilled storage keeps the liver fresh until you’re ready to cook it. Now let’s get to the cooking!

Cooking Your Fresh Liver

Beef liver should be cooked to an internal temperature of 160°F minimum to kill any bacteria present. Some tasty ways to cook it include:

• Pan-fried – Quickly sear sliced liver in a hot skillet
• Sauteed – Cook gently with aromatics like onions and garlic
• Braised – Simmer in flavorful liquid until ultra tender
• Grilled – Sear slices on a hot grill for deep char lines
• Roast – Slow cook whole or tied liver to melting tenderness

Just don’t overcook it, or the liver will become tough and dry!

Wrapping Up

And there you have it – everything you need to know to easily cut up a whole beef liver! With the right prep, tools, and skills, you can produce perfect slices, cubes, ground meat, roasts, or anything else your recipes call for.

Beef liver is too nutrient-packed to waste any. So grab a liver, sharpen your knife, and let’s get slicing and dicing! From there, the cooking possibilities are endless. Enjoy bringing out the full potential of this powerhouse meat.