Liver

  • You can refreeze liver if it has been kept refrigerated. However, it is not recommended, as this can lead to loss of taste and moisture.  

  • Liver is very high in protein. A 4-ounce serving contains 23 grams of protein.  

  • Including liver in your diet offers many health benefits, as it is rich in vitamins, minerals, and nutrients.  

    • Iron: Liver is an excellent source of iron, providing half the recommended daily intake for men and one-fifth for women in just one serving.  Iron is a key component in hemoglobin, the red blood cell proteins that help carry oxygenated blood throughout your body.  

    • Protein: Packed with protein, liver helps build, repair, and maintain tissues, including muscle. Protein also delivers oxygen to red blood cells, giving you more energy during workouts.  

    • Vitamin A: This essential vitamin in liver supports good vision, strengthens your immune system, and may even lower your risk of cancer.  

    • B vitamins: Liver contains thiamine (B1), riboflavin (B2), and niacin (B3), all of which boost energy and support cell function. Additionally, vitamin B12 promotes brain health, energy, and the health of nerves and blood cells. 

    Source: clevelandclinic.org  

  • Cook it over medium to medium-well heat until you no longer see the red liquid. Be careful not to overcook.  

  • The best way to cook liver is to sauté it in a skillet or saucepan using cooking oil or butter.

  • To reheat liver, quickly sauté it in a skillet or saucepan with sauce.  

  • Liver should be cooked to an internal temperature of 160°F as measured with a food thermometer. If it has a slight metallic taste, it is undercooked. If it is dry or chewy, it has been overcooked.   

  • Liver can be stored in the refrigerator for 2 to 4 days. In the freezer, it will last for 12 months.  

  • Leftover liver can be stored in the refrigerator for 3 to 5 days.  

Variety Meats

  • Variety meats are rich in essential nutrients, including vitamins A and B12, iron, and protein. These nutrients contribute to overall health by supporting energy levels, immune function, and blood health. Additionally, variety meats are lower in fat compared to some muscle cuts, making them a great option.  

  • In many cultures, eating variety meats is a long-standing tradition. Recipes and cooking methods are often passed down through generations. The unique flavors and textures of variety meats enhance a wide range of dishes, making them a valued part of culinary heritage.   

  • Beef tripe: Dishes like menudo, a Mexican soup, and Pho, a Vietnamese noodle soup, often include tripe. These dishes have a rich and hearty flavor.   

    Beef feet: Slow-cooked beef feet can be used in stews, where the collagen-rich meat adds a thick texture. A popular dish is called cow foot soup.   

    Beef marrow bones: Roasted marrow bones are popular as a spread on bread or served in a broth, providing a rich, savory flavor.  

    Pork feet: Often braised or slow-cooked, pork feet are featured in dishes like Southern-style pig’s feet stew or as a topping in certain Asian cuisines.  

  • Variety meats should be cooked to an internal temperature of 160°F as measured with a food thermometer. 

  • You can refreeze variety meats if it has been kept refrigerated. However, it is not recommended, as this can lead to loss of taste and moisture.  

  • Variety meats can be stored in the refrigerator for 2 to 4 days. In the freezer, it will last for 12 months.