Beef cut: where it is, price, recipes
Beef liver
Powerful and iron-rich, seared fast and served pink; cooked through, it turns grainy and bitter. Heifer liver, milder than steer, is what most French butchers actually sell.
- Pan-seared
$5/ lb
- In French
- Foie de bœuf
- Where it sits
- Brisket and plate. In Texas the same muscle becomes brisket: twelve hours of smoke.
- Tenderness
- 4/5
- Flavor
- 5/5
- Marbling
- 1/5
- Price
- $5 / lb ·
- Actual size
- ~45 cm
Compared with its neighbors
Compared with Beef heart, Beef liver is more tender (4/5 vs 3/5), more flavorful (5/5 vs 4/5) and costs the same.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Beef liver | 4/5 | 5/5 | 1/5 | $5 / lb | Pan-seared |
| Beef heart | 3/5 | 4/5 | 1/5 | $5 / lb | Grilled, Pan-seared, Stewed |
