A lot of people think that eating an animal’s liver is like eating the filter out of a car, to quote Dick Gregory. If the liver is the main filter in the body, then it must hold all the toxins it removes from the blood, right? Wrong. All the toxic compounds that the liver removes from the bloodstream are broken down into less-harmful molecules. Those molecules then enter blood or bile. Toxins in the blood are cleaned out by the kidneys and leave the body through urine. Toxins in bile leave the body through the digestive system as feces. It is safe to eat and may be one of the most nutrient-dense foods in the world because it doesn’t store toxic waste.
What the liver does hold on to are vitamins and minerals. Those nutrients are pulled from the blood during filtration and stored for distribution to other organs. A few ounces of liver contains the recommended daily amount of vitamin B12, vitamin A, riboflavin, and copper. It also has a lot of minerals and vitamins that are hard to find in other foods, like iron, phosphorus, selenium, zinc, and selenium. According to new information, the daily recommended amounts of vitamins and nutrients may be much lower than what the body really needs. Researchers have found a link between diets from around the world, especially those of people who are farther away from the global industrial food system, and very high levels of all vitamins and minerals and good health and a low rate of all diseases. Liver and organ meats are often staples of such diets, providing a concentrated source of nourishment.
Beef liver is packed with nutrients like iron, vitamin A, and vitamin B12. However, many find its texture unappealing and chewy when the membrane is left on. Removing the thin membrane coating on beef liver is the key to enjoying its mild flavor and tender texture.
With a few simple prep steps, you can easily peel off this rubbery layer of connective tissue for the best results. Read on to learn all about removing the membrane from beef liver using different methods. I’ll also share tips for prepping, soaking, and cooking beef liver after membrane removal
Why Should You Remove the Membrane on Beef Liver?
That thin, filmy layer covering the beef liver is a protective membrane made of connective tissue. It helps keep the liver intact and adds a pleasantly smooth appearance.
However, leaving the membrane on during cooking can lead to unpleasant chewiness. The collagen doesn’t break down sufficiently during cooking, leaving you with rubbery liver that turns many people off.
Removing the membrane allows the liver to cook more evenly It also exposes the meat entirely so flavorings can penetrate better Taking off this top layer helps remove any unwanted textures so you enjoy tender, melt-in-your-mouth liver.
Prepping the Liver for Easier Membrane Removal
Properly preparing the beef liver makes it much easier to remove the membrane cleanly:
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Rinse under cool running water and pat dry. This removes any coagulated blood or fluids on the surface.
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Trim off any visible fat, sinew, or remaining membranes with a sharp knife. Removing them now prevents battling them during membrane removal.
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Cut the liver into manageable pieces if working with a large lobe. This exposes more membrane edges to grip.
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Consider soaking for 30 mins in milk or saltwater. This draws out blood trapped in vessels and tenderizes the meat.
Once prepped, the liver is ready for membrane removal using a knife, peeling by hand, or other method.
Method 1: Using a Knife to Remove Membrane
A sharp knife gives you precision and control for easy membrane removal:
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Place liver flat-side up on a cutting board. Have a knife ready.
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Make shallow slices along membrane edge to free it from the meat.
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Grip freed edge and gently peel membrane off, holding liver firmly.
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Use knife tip to lift stubborn bits. Discard membrane as you go.
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When entire membrane is removed, rinse liver and pat dry.
Take care not to gouge the liver meat as you slice. Go slowly and peel gently for clean removal.
Method 2: Peeling the Membrane Off by Hand
For a hands-on approach, you can simply peel off that pesky membrane:
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Start by pinching an edge of the membrane and pulling up gently.
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Work your fingers underneath to lift the membrane from the liver.
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Peel slowly and evenly to avoid tearing. Small tears leave membrane bits behind.
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Rotate the liver as needed to access and grip membrane edges easier.
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Rinse under cool water when finished and pat dry.
While doable by hand, using a knife gives you more leverage and control. Try both to see which you prefer.
Method 3: Blanching or Poaching to Loosen Membrane
If membrane removal seems impossible, try blanching or poaching:
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Bring a pot of water to a boil. Add liver and poach 2-3 minutes.
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Transfer liver to ice bath to stop cooking. This firms up the membrane.
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After cooled, the membrane should peel off easier. Use a knife or fingers to remove.
The hot water tightens the membrane away from the meat so you can remove it cleanly. Be careful not to overcook the liver.
Trimming and Soaking Liver for Better Flavor
To improve flavor and texture, properly trim and soak the liver:
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Slice off any remaining veins, ducts, or green spots after membrane removal.
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Soak 30 mins – 1 hour in milk or saltwater to draw out blood and tenderize.
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For quick tenderizing, soak in an acid like lemon juice or vinegar for 30 mins.
Proper trimming and soaking makes the liver more palatable. Adjust soaking time based on thickness. Avoid oversoaking which turns the texture mushy.
Best Cooking Methods for Tender, Juicy Liver
Once prepped, here are tips for cooking tender liver:
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Pat dry and season generously with salt and pepper before cooking.
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Sear in a hot skillet for 1-2 minutes per side until browned but pink inside.
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Braise low and slow in liquid like wine or broth if wanting very tender liver.
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Bake at 375F for 7-10 minutes max to keep tender and prevent drying out.
Perfectly cooked liver should be lightly cooked on the outside but still pink and juicy inside. Quick searing or baking prevents overcooking.
Serving Ideas for Seamless Liver Integration
Disguise liver’s distinctive flavor in these recipes:
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Chopped liver pâté with onions, hard boiled eggs, and fresh herbs.
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Lightly battered and fried liver nuggets as an appetizer.
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Liver and onions – a classic combination to balance flavors.
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Smooth liverwurst and pickle sandwiches on rye bread.
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Spaghetti with a hidden liver and mushroom ragu.
With the membrane removed and proper cooking, liver can be quite mild tasting and tender. These recipes make it more approachable, even for the liver-averse.
Storing Liver Safely After Prep
To store prepped liver:
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Wrap tightly in plastic wrap to prevent oxidation.
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Refrigerate up to 2 days.
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Label with the prep date.
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Freeze up to 3 months for longer storage. Thaw in the fridge before using.
Like any meat, raw liver needs to be handled and stored carefully to prevent bacterial growth. Use proper storage times for food safety.
Common Questions about Removing Liver Membrane
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Should I remove the membrane if making chopped liver? No need if the liver will be finely blended or processed.
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Can I leave thick parts of membrane on? It’s best to remove as much membrane as possible for texture and even cooking.
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What if some membrane remnants stay behind? Small bits are ok but try to remove all for ideal results. Rinsing helps remove traces.
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Can I use the same method for chicken livers? Yes, the same membrane removal techniques work for any type of liver.
With a bit of prep work, you can enjoy silky, melt-in-your-mouth beef liver with the membrane removed. Follow these techniques for easy removal along with pro cooking and serving tips. Soon you’ll see why liver should be back on the menu!
Harvesting and Cleaning Liver
The liver is on the right side of the abdomen in all animals. It is attached to the diaphragm near the spine. When gutting an animal, all the digestive organs can be removed, leaving only the liver attached. You can remove it with knife or hand; it should easily come out with a few deliberate tugs. When you tear the liver, you won’t hurt it, but you will lose valuable pieces of the organ.
All monogastric animals (like pigs, bears, and humans) and almost all ruminants (like cows, sheep, goats, elk, and pronghorn) have gallbladders that make bile. Cervids, on the other hand, like deer and moose, do not. This means that when you pull out a liver from a whitetail or mule deer, you won’t have to worry about popping the small green bag that is attached to the livers of most other animals (horses, mice, pigeons, and lampreys don’t have gallbladders). When cutting a beautiful, shiny liver from an elk, pronghorn, sheep, or cow, you must be very careful to remove the gallbladder. You can cut under it or put your fingers under the small tube that connects the bladder to the duct and gently pull on the connective membrane. This method takes some practice.
To assess liver quality, check first for any significant scarring. Scars will look like starbursts or spiderwebs. The presence of scarring can occur from cysts, abscesses, or flukes, indicating a past or current infection. Large scars usually render the meat inedible, but more negligible scarring shouldn’t affect the taste or condition. A perfect liver will have no scars. Cut into some of the bile ducts and veins and look for small worms or pus to see if there are cysts, flukes (tiny parasites that live in the ducts), or infections. Discard the liver if you find anything other than blood.
To trim the liver for cooking, cut off all connective tissue and any large veins or ducts. The veins will hold on to blood, which can cause many of the unpleasant tastes that people usually associate with the liver. The thin membrane on the liver can be pulled off if desired. Taking off the membrane will make it easier to cut and cook, but you don’t need to do that if you want to grind or blend it.
Soaking liver in milk or saltwater can pull out any leftover blood and improve the flavor. I usually cut the liver into cubes or strips, put them in ziplock bags with milk, and then freeze each one. This method has proven to be much more manageable and effective than attempting to soak an entire liver.
Liver can be eaten fresh, seared quickly in a cast iron pan, and left rare in the middle. The taste of overcooked liver often discourages people from eating it again. Putting liver on my burger every week is one of my favorite ways to eat it (and get other people to do the same). You can also grind up other organs, like the heart, with liver, meat, and fat to make a quick and healthy meal.
Any liver I could get my hands on—goat, deer, pork, elk, beef, chicken—I would turn into pate. Any kind of liver can be cooked briefly with garlic, onions, salt, and spices, then mixed with butter and cognac to make a smooth paste that can be spread on a big piece of sourdough bread. With a few pickled red onions on top, you have the perfect meal. “Is life worth living? It all depends on the liver,” said William James, an American philosopher who lived in the 1800s. ”.