Are you intimidated by the thought of cutting up a whole beef liver?
Don’t worry, you’re not alone. Preparing beef liver can be a daunting task, but with the right tools and techniques, it can be a breeze.
In this article, we’ll walk you through the steps of cutting up a whole beef liver, from trimming excess fat to slicing it into strips or cubes.
Whether you’re a seasoned cook or a beginner in the kitchen, this guide will help you tackle this challenging ingredient with confidence.
So grab your sharp knife and let’s get started!
How To Cut Up A Whole Beef Liver?
Step 1: Trim the Excess Fat and Clean the Liver
Before you start cutting up the beef liver, it’s important to trim any excess fat and clean it thoroughly. Use a sharp knife to remove any visible fat from the liver and rinse it under cold water to remove any impurities.
Step 2: Skin the Liver
The next step is to skin the liver. The membrane around the liver can be tough and hard to cut, so it’s best to use your hands to separate it from the liver tissue. Once you’ve loosened the membrane, peel it off carefully.
Step 3: Remove Tough Veins
There may be a section of larger, tough veins that need to be removed. Use your sharp knife to carefully “scoop” or “gouge” that area out.
Step 4: Slice the Liver
Now that your beef liver is trimmed, cleaned, and skinned, it’s time to slice it. Beef liver is very soft, so it’s important to use a sharp knife and hold it softly without applying too much pressure.
To slice the liver into strips, cut it diagonally into half-inch wide strips. If you prefer cubes, slice it equally in length and width.
Step 5: Clean the Sliced Liver
After slicing the liver, wash it with fresh water and put the pieces in a bowl. Dip them underwater and change the water until they are cleaned.
Preparing The Liver For Cutting
To prepare the beef liver for cutting, start by holding 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.
It’s important to note that beef liver contains fluid, so it should be sliced very carefully. A dull knife will crush the liver and make it difficult to get a clean, even slice. Always use a sharp knife when cutting beef liver.
If you’re unsure about how to slice beef liver, follow these steps: Trim any excess fat from the liver and clean it. Place the cutting board on the kitchen counter and put the beef liver on it lengthwise. Take a sharp knife and place its tip on the beef liver. Hold it firmly from one hand and start slicing with the other hand.
Firstly, cut it into half width-wise. If you want to cut in strips, slice into half-inch wide strips. If you need to cut in cube shape, then slice equally in length and width. 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.
By following these steps, you’ll be able to prepare and slice a whole beef liver with confidence and ease. Remember to use a sharp knife and handle the liver gently to ensure clean, even slices every time.
Removing Excess Fat
One important step in preparing beef liver is to remove excess fat. This can be done before or after slicing the liver. Use a sharp knife to carefully trim any visible fat from the outer surface of the liver. Removing this excess fat will not only improve the taste and texture of the liver but also make it healthier by reducing its saturated fat content.
If there are any large veins or ducts, remove them as well. These veins can hold onto blood, which can contribute to the unpleasant flavors often associated with liver. Removing them will ensure that your beef liver is clean and ready for cooking.
Soaking the liver in milk or saltwater for 30 minutes to 2 hours can also help remove any leftover blood and improve its flavor. If you prefer, you can cut the liver into cubes or strips, portion it into ziplock bags with milk, and then freeze the individual portions. This method has proven to be much more manageable and effective than attempting to soak an entire liver.
Cutting The Liver Into Strips
Cutting the liver into strips is a common way to prepare it for cooking. To do this, hold the knife at the bolster where the blade meets the handle and grip it firmly but not too tightly. Place the tip of the knife on the board above where you want to cut the liver.
Begin cutting the liver on the bias or 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.
It’s important to use a sharp knife for this task, as beef liver is very soft and can easily be damaged with a dull blade. Additionally, make sure to clean the sliced liver thoroughly by washing it with fresh water and changing the water until it’s fully cleaned.
Remember that beef liver is a rich source of nutrients, including iron, vitamin A, and copper. By following these steps to cut it into strips, you can enjoy a delicious and nutritious meal while ensuring that your cuts are even and properly prepared for cooking.
Cutting The Liver Into Cubes
If you prefer to cut your beef liver into cubes, follow these steps after slicing it into half-inch wide strips:
Step 1: Stack the Strips
Take the sliced beef liver strips and stack them on top of each other. Make sure they are aligned and even.
Step 2: Cut Into Cubes
Using a sharp knife, cut the stacked liver strips into small cubes. Aim for cubes that are approximately 1-2 inches in size.
Step 3: Puree (Optional)
If you prefer a finer texture, you can puree the beef liver cubes in a food processor or blender. This is especially helpful if you plan to use the liver as a supplement or in recipes that require a smoother consistency.
Step 4: Freeze
Once you’ve cut the beef liver into cubes, transfer them to a clean ice cube tray. Spoon 2 tablespoons of liver puree into each compartment for 1-ounce liver cubes. Freeze the puree in the ice cube trays until solid.
Step 5: Store
Remove the frozen cubes from the tray and store them in a freezer-safe container. They can be kept in the freezer for several months and used as needed for recipes or supplements. Remember to thaw them before using in recipes or as a supplement.
Storing And Using The Cut Liver
Once you have cut up the beef liver, it’s important to store it properly to maintain its freshness. You can store the sliced liver in an airtight container in the refrigerator for up to three days. If you’re not planning to use it within this time frame, you can freeze it for up to three months.
To use the sliced liver, you can sauté it with onions, garlic, and herbs. You can also add it to stews or soups for added flavor and nutrition. Another option is to bread and fry the liver slices, which is a popular way of preparing liver.
If you’re looking for a more convenient way of consuming liver, you can puree it and freeze it in ice cube trays. This makes it easy to add liver to smoothies or other dishes without having to handle raw liver.
Alternatively, you can also make liver shots by cutting small pieces of liver, freezing them, and taking them like pills. This is a quick and easy way of consuming liver without having to taste it.
Tips And Tricks For Cooking With Beef Liver
Cooking with beef liver can be intimidating, but with these tips and tricks, you’ll be able to prepare it like a pro:
1. Cut the liver correctly: When cutting the liver, it’s important to cut across the ventricles instead of slicing long ways down the liver. This will help prevent tough bites.
2. Remove the membranes: Beef livers have a thin but tough membrane that should be removed before slicing. This will make for tender liver. If you’re having a hard time removing the membrane, try putting your livers in the freezer for 30 minutes or so until they are cold but not frozen.
3. Nail the timing: Overcooking liver is easy to do, so it’s important to aim for 160 degrees and cut one open to see if it just has just a bit of pink. That’s the sweet spot.
4. Make gravy with the drippings: Livers have a lot of liquid in them, and adding some flour and beef broth to those drippings is a great way to extract some extra taste.
5. Soak the liver in lemon juice: Soaking the liver overnight in lemon juice before cooking can help cut some of the flavor and make it more palatable.
By following these tips and tricks, you’ll be able to prepare delicious and tender beef liver that’s sure to impress your family and friends!
