NEW AmazingRibs.com article: What Causes Some Beef to Have a Liver Flavor?

[Huskee]

Link: http://amazingribs.com/tips_and_tech...r-in-beef.html

[lonnie mac]

GREAT article! I gagged just reading it!

[Jerod Broussard]

I HATE liver and have never ever tasted it on any beef, except beef liver. I still remember the last time ate it. Twas 12 or 13. Had it for lunch and when I got off that Case 1370 at sunset I WAS STARVING. Needless to say I didn't exactly fill up on the last liver meal. Thank goodness there was some rice to go with it. ​​​​

[JCGrill]

I am sure I'm in the minority in saying that I like liver. I think grass fed beef frequently has a liver note, and that would go with the leaner meat, since grass fed is usually lean. At any rate, it never bothers me.

[EdF]

Yeah, I like it too, especially youngish, and accompanied by bacon and onions.

[Troutman]

Put me down in the 'like' column. My daddy used to cook it in the morning with white gravy and sunny side up fried eggs in an old cast iron skillet. Man that was heaven....

[Steve B]

I'm not even going to read this article.
The smell of liver makes me want to puke.

A guy used to come into a bar/restaurant that I used to frequent and ordered that s, I'll be nice, and about half of the place would leave within 5 or 6 minutes because of the smell. I remember the bar tender covering her nose while she placed his order on the table. Ugh!!

[HouseHomey]

Thursday's, liver and onions

[Troutman]

I expect a full report including close-up shots after that delicious meal HouseHomey

[Jerod Broussard]

Best video for this thread, though not exactly liver themed.

https://m.youtube.com/watch?v=Qq4mqCDakVQ

[Meathead]

Love it!

[Troutman]

lmao

[Danjohnston949]

Poor City Boys, If It's Not on McDonald's Menue It's Inedible❓ I'll often order Liver & Onions over an Unknown Steak in a Restuarant! While I have not Partaken I have been Present When People (Generally Men) were Eating Raw Liver! A lot Safer than Eating 100,000 Beef Tiger Meat or a Micky D Burger❓
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[HawkerXP]

Liver, bacon, onions with mashed potatoeson the side. Mmmmmmmm

[Troutman]

smoother that in white gravy and i'm with ya'

[bten]

Liver and grits for breakfast. Been a long time since I had that.

[dtassinari]

I am ambivalent about liver. I'm not sure whether I like it, or I just got peer-pressured into tolerating it by other chefs who think it's cool to like offal. I certainly love sweetbreads, and Sicilian-style pork spleen sandwiches are amazing, but liver... eh. (The exception being foie gras, because that doesn't taste like liver at all, it's like eating slabs of pure marrow.)

[Danjohnston949]

As a ND Farm Boy, Liver & Hearts were the only Internal Organ Saved on Beef and Pork? Others Saved Sweet Breads, Brains & Testicals (Prairie-Beef, & Mountain-Sheep Oysters), Poultry-Chicken, Turkeys, Geese and Ducks, Gizzards, Hearts and Liver were saved!
From a Backyard Cremator in Fargo ND, Dan

[HouseHomey]

No liver for me please. However the tripe is amazing in Menudo, especially when you get the pigs foot.
Everyone loved the Detroit Coney dogs on the 4th of July. I didn't tell them I made it by grinding lamb and beef heart.

[CandySueQ]

I like liver, especially calf's liver with onions browned in butter with mashed potatoes, brown gravy and salad.

I don't like brisket that tastes like liver! I've had it happen to me twice cooking a Snake River Farms brisket, the last time at the American Royal in 2013. That brisket should have been dead last and it was very close to it. SRF actually gave me my money back on that one. Very interesting article!

[Harry]

Thanks for posting the article. Awhile back, I did one of two flank steaks a little "hotter" and faster than I usually do. Livery. Did the other one a week later on a lesser fire. Not livery. I think I found an ATK article about cuts that tended to be livery-tasting when cooked at too high a temp. Whatever, I now make it a rule to do the really lean beef cuts at a slightly lower temp, and slightly less direct, than steaks.

I like liver, and my wife loves it. But like CandySueQ, I don't care for that livery taste in non-liver. Chicken livers? She loves those, too. I won't even use them for bait.

[EdF]

You'd be amazed what they can do in a northern style lasagne!

[CandySueQ]

Smoke chicken livers chopped (remove stringy stuff) with mayo and finely chopped onion makes a great fake pate!

[Huskee]

I don't think I've ever had liver that I can think of, other than pate at a nice restaurant. No real intentions to try it either.

[JCGrill]

I guess I understand the dislike of liver, although to me it tastes fine. Grandpa used to make blutwurst and I can't eat that. In his generation no part of the animal went unused.

[Thunder77]

I don't eat innards, with one exception: scrapple. I love scrapple! But in scrapple you can't tell it's innards, because it's all ground up. I couldn't even be in the house when my Mom cooked liver. BLEAH!

[Mosca]

I don't like liver, but I love liverwurst and braunschweiger. Is that wrong?

[EdF]

Nah, just different!