Kidney
$20.00 — available on subscription
Many cooks soak beef kidney in cold water, milk, or lightly salted water before cooking. This can reduce strong flavors and remove residual blood. The tough central core is often trimmed away before slicing and cooking.
3 in stock
Additional information
| Animal Type | Beef |
|---|---|
| Cut Type | |
| Packaging | Frozen, Vacuum-sealed |
| Grade or Program | Grass-fed, USDA Inspected |
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Description
Liver and kidney are both types of organ meats, often referred to as offal. They are nutrient-dense and can be prepared in various ways.
Liver
Nutritional Benefits
- Rich in iron, vitamin A, and B12.
- Considered a superfood due to its high nutrient content.
Cooking Tips
- Preparation: Soak liver slices in milk or lemon water for 30-60 minutes to mellow the flavor.
- Cooking Method: Sauté in butter or tallow for 2-3 minutes per side for medium-rare. Avoid overcooking to prevent toughness.
- Serving Suggestions: Commonly served with onions or blended into ground meat dishes for added nutrition.
Kidney
Nutritional Benefits
- Contains selenium, zinc, and iron.
- Offers a unique flavor and texture that can enhance various dishes.
Cooking Tips
- Preparation: Soak kidneys in water with vinegar for 30-60 minutes to reduce strong flavors.
- Cooking Method: Sauté with onions and garlic for about 5-7 minutes until browned. Can also be used in stews and curries.
- Serving Suggestions: Diced kidneys can be added to soups or mixed into ground meat recipes for a rich taste.
Both liver and kidney can be excellent additions to a balanced diet, providing essential nutrients while offering diverse culinary possibilities.
Recipes for this product
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