Beef liver is a nutrient-dense and affordable meat that can be prepared in a variety of delicious ways. However, it can seem intimidating to cut up a whole beef liver properly. With the right techniques you’ll gain confidence in handling this meat and unlock countless recipe possibilities.
In this comprehensive guide we’ll walk through the entire process of cutting up a whole beef liver into uniform pieces or strips for cooking. Let’s get started!
Benefits of Cooking with Whole Beef Liver
Before diving into prep techniques, let’s overview some of the advantages of using a whole beef liver:
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Savings: A whole liver costs a lot less per pound than liver pieces that have already been cut up. You can get more for your money.
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Ingredient control – With a whole liver, you can cut to your desired shape, size and thickness. This allows better control over your ingredients.
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Versatility – Uniform strips or chunks of liver allow you to use it in a wide range of recipes like kebabs stir fries, liver and onions etc.
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Keeping nutrients: If you cut your own liver right before cooking, you can keep nutrients like iron and vitamin A that would be lost over time if you bought liver that was already cut.
Now that you know how valuable and useful whole beef liver is, let’s look at how to cut it up correctly.
Step 1: Gather Your Tools and Prep the Liver
To start, you’ll need:
- A sharp chef’s knife or butcher knife
- Large cutting board
- Paper towels
- Large bowl of ice water
Rinse the liver under cold water and pat dry thoroughly with paper towels. Place in the bowl of ice water for 15-20 minutes to firm it up for cleaner slicing.
Drain the liver and pat dry again before placing it on the cutting board. Trim off any discolored portions or connective tissue with the knife.
Step 2: Slice the Liver Into Sections
First, turn the liver on its side so the broad, flat surface is facing you. Hold your knife perpendicular to the board and slice the liver lengthwise into several even strips about 1-inch thick.
Aim for uniform thickness as this will help the pieces cook evenly later on. Take your time and adjust the knife angle as needed.
Step 3: Cut Sections Into Pieces
Next, lay each section flat on the board and make lengthwise cuts to create smaller, bite-sized pieces. The size is up to you – smaller pieces for kebabs or stir fries, larger chunks for sautéing whole.
Repeat this for each section until the entire liver is cut into your desired shape and size. Try to maintain consistency for best results.
Step 4: (Optional) Cut Into Slices or Strips
For dishes like liver and onions, you may want thin slices or strips instead of chunks. To cut slices:
- Lay liver section flat and hold knife parallel to the board
- Carefully slice across the section, cutting thin strips
- Rotate section and repeat until all sliced
For bias-cut strips:
- Hold knife at 45° angle to liver section
- Cut across section into thin diagonal strips
- Repeat, working around the section
Take care with these thin cuts, watching your fingertips. Cut strips no thicker than 1⁄4 inch for quick cooking.
Step 5: Submerge in Acidic Liquid
As soon as liver is cut, place immediately in a bowl of milk or acidic liquid like lemon juice and water. This helps draw out any remaining blood and softens liver for a more tender texture.
Soak strips or pieces for 5-10 minutes then drain and pat dry thoroughly before cooking. Discard acidic soaking liquid.
Step 6: Cook Liver Right Away or Refrigerate
For best results, cook the liver soon after cutting. But if needed, you can store it in an airtight container in the fridge for 1-2 days before using.
Avoid freezing, as this can damage the texture. When ready to cook, season liver and cook quickly over high heat like sautéing.
Handling Tips for Raw Beef Liver
When working with raw liver, keep these handling tips in mind:
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Use a dedicated cutting board and knife only for raw meats to prevent cross-contamination. Wash immediately after.
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Work carefully but efficiently once liver is sliced to limit time sitting out.
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Discard any leftover marinade or soaking liquid after using to avoid bacteria growth.
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Wash hands, utensils, and surfaces that have touched raw liver thoroughly before and after prep.
Proper food safety practices will keep you and others safe when prepping beef liver recipes.
Common Questions about Cutting Beef Liver
Here are some frequently asked questions about prepping and cutting whole beef liver:
Should you soak liver in milk?
Yes, soaking sliced liver in milk or an acidic liquid helps mellow the flavor and tenderize the texture after cutting. 5-10 minutes is sufficient.
What’s the best knife for cutting liver?
A sharp chef’s knife or butcher knife works well. Look for a 6-8 inch blade ideal for slicing meat.
How long does cut liver last in the fridge?
1-2 days max. Cook soon after cutting for best freshness and nutrient retention. Discard if left longer.
Can you freeze sliced beef liver?
We don’t recommended freezing cut liver, as the texture can become mushy when thawed.Cook fresh for best results.
Should you cut beef liver against the grain?
Yes, always slice perpendicular to the grain of the meat fibers. This shortens the fibers for more tender pieces after cooking.
Key Takeaways on Cutting Whole Beef Liver
Cutting beef liver may seem intimidating, but having the right process makes it approachable for any home cook:
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Soak liver in ice water for 15-20 minutes to firm up before slicing.
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Use a sharp knife to cut liver across the grain into uniform chunks, strips, or slices.
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Immediately soak the cut liver in milk or acidic liquid to draw out blood and tenderize.
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Handle raw liver carefully and cook within 1-2 days for food safety and freshness.
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With the right techniques, you can turn a whole beef liver into delicious and nutritious recipes your family will love.
Don’t be afraid to try out this affordable superfood meat! Follow this guide for success taking a whole beef liver from the package to perfect, bite-sized pieces for cooking.
