Beef liver is a nutrient-dense food that can be a delicious addition to your meals. However, preparing it can be a daunting task, especially if you’re not familiar with how to cut it properly.
In this article, we’ll go over some tips and tricks on how to cut beef liver into strips, cubes, or puree. Whether you’re a seasoned cook or a beginner, we’ve got you covered.
So grab your cutting board and knife, and let’s get started!
How To Cut Beef Liver?
Before we dive into the specifics of cutting beef liver, it’s important to note that using a sharp knife is crucial. A dull knife will crush the liver and make it difficult to get clean, even slices.
Step 1: Trim the excess fat from the liver and clean it. Place the cutting board on a flat surface and put the beef liver on it lengthwise.
Step 2: Take a sharp knife and place its tip on the beef liver. Hold it firmly with one hand and start slicing with the other hand. When cutting beef liver, it is important to hold it softly without applying too much pressure. This is because beef liver contains fluid, which can make it difficult to slice if you apply too much pressure.
Step 3: If you want to cut the liver into strips, slice it into half-inch wide strips. If you need to cut it into cubes, then slice it equally in length and width.
Step 4: Cut from one side of the liver to the other end in a swing-on motion. After cutting, wash it with fresh water. Put the pieces in a bowl and dip them underwater. Change the water until it is cleaned.
Cutting beef liver into strips before cooking helps it cook more quickly. Additionally, it exposes more area to any marinade you use on it before cooking. If you are cooking for people who might not like the idea of eating beef liver, cutting it into strips can make it easier to disguise what you are cooking. You can then saute it with onions, in the classic style, or try other quick-cooking methods such as stir frying it.
Beef liver is very soft, so it should be sliced very carefully. Slicing it is different from meat because it contains fluid. Use the knife tip to guide your cut line, always keeping it in contact with the cutting board.
Why Beef Liver Is A Nutrient-Dense Food
Beef liver is considered one of the most nutrient-dense foods on the planet. It is packed with a wide range of essential vitamins and minerals that are essential for overall health and well-being. For instance, beef liver is an excellent source of protein, iron, vitamin A, vitamin B12, and copper. In fact, a single serving of beef liver can provide more than 100% of your daily requirement for vitamin A. This nutrient is essential for maintaining healthy vision, immune function, and skin health.
Moreover, beef liver is also rich in B vitamins like riboflavin, niacin, and folate. These vitamins play a crucial role in energy metabolism, cell growth, and DNA synthesis. Additionally, beef liver contains high levels of minerals like zinc and selenium that are vital for immune function and antioxidant defense.
Choosing The Right Beef Liver
When it comes to choosing the right beef liver, it’s important to consider the source. Beef liver is where toxins are processed, so it’s crucial to ensure that you obtain your beef liver from an excellent organic farm source. Grass-fed and Grass-finished, Certified Organic Beef Liver is higher in CLAs and free of toxins. Acidosis is a huge problem amongst grain-fed feedlot cattle which directly affects the ph, taste, and toxicity of the calf’s liver which you may end up buying and having a very poor eating experience.
When purchasing beef liver, it’s important to buy it from a trustworthy natural source. This ensures that you know it will taste great just as nature intended. It will be tender, with a softer texture. The health benefits and culinary experience of trying natural, organic grass-fed and finished Beef Liver will be all the more rewarding.
To get the best flavor and eating experience, it’s recommended to buy beef liver that is free of chemicals, pesticides toxins, GMOs, and artificial feeds. This ensures that you are getting a clean and natural product that is safe to consume. Remember, you are what your food ate, so if you want to eat liver, eat liver like that of our great-great-grandparents.
Preparing Your Cutting Board And Knife
To prepare your cutting board and knife for cutting beef liver, it’s important to start with a clean and sanitized surface. If you’re using a wooden cutting board, make sure it’s cleaned thoroughly with soap and water, and then disinfected with a solution of one part vinegar to three parts water. Allow it to air dry completely before using.
When selecting a knife, make sure it’s sharp. A dull knife will crush the liver and make it difficult to get clean, even slices. Hold the knife at the bolster, where the blade meets the handle. Grip it firmly, but not so tightly that your knuckles go white.
Place the tip of the knife on the board above where you want to cut the liver. Begin cutting the liver on the bias—diagonally—into half-inch wide strips. Draw the tip of the knife back toward you as you cut, rocking the blade on the cutting board toward the bolster. Use the knife tip to guide your cut line, always keeping it in contact with the cutting board.
After you finish cutting the beef liver, wash your cutting board and knife thoroughly with soap and water, and then disinfect them with a solution of one part vinegar to three parts water. Allow them to air dry completely before storing them away.
It’s important to note that wooden chopping boards have natural disinfecting qualities, while plastic allows bacteria to multiply in the knife cuts. Glass and marble are also safe but blunt the knives. Therefore, if you’re using a wooden chopping board, there’s no need to change it frequently as 99.9% of bacteria die within 24 hours in a wooden board. However, if you’re using a plastic or other non-wooden board, it’s recommended that you change it frequently to prevent bacterial growth.
How To Cut Beef Liver Into Strips
Cutting beef liver into strips is a popular way to prepare it for cooking. Here is a step-by-step guide on how to cut beef liver into strips:
Step 1: Trim the excess fat from the liver and clean it. Place the cutting board on a flat surface and put the beef liver on it lengthwise.
Step 2: Take a sharp knife and hold it at the bolster, where the blade meets the handle. Grip it firmly, but not so tightly that your knuckles go white. Place the tip of the knife on the board above where you want to cut the liver.
Step 3: Begin cutting the liver on the bias—diagonally—into half-inch wide strips. Draw the tip of the knife back toward you as you cut, rocking the blade on the cutting board toward the bolster. Use the knife tip to guide your cut line, always keeping it in contact with the cutting board.
Step 4: Cut from one side of the liver to the other end in a swing-on motion. After cutting, wash it with fresh water. Put the pieces in a bowl and dip them underwater. Change the water until it is cleaned.
When cutting beef liver into strips, it’s important to use a sharp knife and hold it softly without applying too much pressure. This is because beef liver contains fluid, which can make it difficult to slice if you apply too much pressure. Additionally, slicing beef liver into strips before cooking helps it cook more quickly and exposes more area to any marinade you use on it before cooking.
How To Cut Beef Liver Into Cubes
Cutting beef liver into cubes is a great way to portion it out for easy use in recipes. Here’s how to do it:
Step 1: Start by following the same steps as cutting beef liver into strips. Trim the excess fat and clean the liver thoroughly.
Step 2: Once you have sliced the liver into half-inch wide strips, turn them 90 degrees and slice them again to create cubes. Make sure to slice them evenly in length and width.
Step 3: After cutting the liver into cubes, wash it with fresh water. Put the pieces in a bowl and dip them underwater. Change the water until it is cleaned.
Step 4: Transfer the cubes onto a clean surface and pat them dry with paper towels. You can now use these cubes in any recipe that calls for beef liver.
Cutting beef liver into cubes can be a great way to add it to dishes such as stews, soups, and stir-fries. The small size of the cubes makes them easier to incorporate into dishes without being too noticeable. Additionally, since beef liver is so nutrient-dense, adding it to your meals in small amounts can be a great way to boost your overall nutrient intake.
How To Puree Beef Liver
If you’re looking to make a smooth and creamy beef liver pate, pureeing the liver is an essential step. Here’s how to do it:
Step 1: After cleaning and trimming the beef liver, cut it into small pieces or strips. Soak the liver in milk for 1-2 hours to remove any bitterness.
Step 2: Remove the liver from the milk and rinse it with water. Pat it dry with a paper towel.
Step 3: Melt butter in a skillet over medium heat. Add chopped onions and saute until they are soft and translucent. Add the liver to the skillet and cook until it is cooked through.
Step 4: Transfer the cooked liver and onions to a food processor or blender. Add a few splashes of cream if needed to help with pureeing.
Step 5: Puree the mixture until it is completely smooth. You may need to stop and scrape down the sides of the blender or food processor to ensure everything is blended evenly.
Step 6: Taste the mixture for seasoning and adjust as needed with salt and pepper.
Step 7: Transfer the pureed liver mixture to small ramekins or souffle dishes. Cover tightly with plastic wrap or a lid and chill in the refrigerator for at least 4 hours or overnight to let the flavors meld and the pate harden.
Pureeing beef liver can be a bit tricky because of its texture, but following these steps will help you achieve a smooth and delicious pate that’s perfect for spreading on crackers or bread.