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

[Yelnoc]

I have to laugh. In college when cutting meat at the Great A & P and being bottom guy I was often the one to cut liver – it was done from frozen whole lobes, the edges were cut off and they became beef liver, the small center cut which was left became calves liver….at least one woman customer’s cat could tell the difference. Anyway at the end of the day as clean up guy I also had to clean the band saw which had a big catch bin of liver soup from the thawed liver saw dust.

I have had ground beef that had a repetitively slightly off taste, a lot less on steaks, but could not describe it as liver. My dad like liver, mom made it and with the proper about of bacon, about 1 to 1 ratio, I ate it...liked it ok but have never made it since.

[PappyBBQ]

Ugg. Not a fan of organ meat of any type. I remember first week of college in the cafeteria line they had these great looking steaks wrapped in bacon on a Friday night for dinner. Grabbed one, thinking, YUM STEAK. Rude awakening upon first bite. HAHAHA. Went to bed hungry that night. Way back then in the olden days we didn't have food courts, just a single cafeteria line. I DO, however, like tripe in menudo. Go figure.