What is the liver?
The liver of any animal, is a meat that is cataloged within the group of Viscera or offal. Culinary terms that refer to the bowels of animals that are killed, for human, animal and industrial consumption. Specifically, the viscera and widths of the animal are: the liver, kidneys, lungs, stomach, heart. Snout, tongue, paws, ears, among others. The liver is consumed in a greater or lesser amount in the whole world and according to the culture of each region. Just as many do not consume it, others enjoy delicious preparations.
Freshness of the liver:
How to buy beef liver, veal, chicken and duck:
Its freshness is mainly observed in:
- Its fresh smell, not stale.
- Firm texture, not undone.
- Bright dark red Color is the characteristic of the beef liver piece, not yellowish or colourless, without stains (dark, or clear).
- In terms of taste, which cannot be considered at the time of purchase, the beef liver is of a stronger taste than veal, which is why it is advisable before its preparation, spread it with lemon juice, not only to soften its flavor , but also its texture.
- Veal liver must have the above characteristics, except in color, because it is lighter in color (not yellowish or greyish).
- Veal liver is softer in flavor and texture odor (after cooking).
- The chicken livers are of very soft taste, smell and texture. Rosé Color.
Duck liver. The “foie gras” or fatty liver (in French) is the hypertrophied liver, of a duck, goose or goose, which has been primed. The weight of each piece (fresh) is between 500-650 grams. Your price is per piece. You get it at the vacuum-packed supermarket. You can also find it processed.
The liver is used in the whole world, including North America, Latin America, Europe, Asia, the Middle East, Australia, among others.
It is used as a strong dish, garnished or chopped, stuffed for cakes, etc. It is prepared on the grill and/or in onions, in sauces and stews, among others.
The liver when you get home should be refrigerated immediately. For hygiene, sanitation and to avoid contamination and possible intoxications, hands should be thoroughly washed and/or gloves placed before beginning to handle meat.
- Remove the liquid that has been released.
- Wash quickly with clean water at room temperature, drain and dry thoroughly with absorbent cloth.
If it is to be consumed within 24-36 hours, it must:
- Place in a lid container that prevents juices from falling on other foods and “cross-contamination” occurs.
- Marinate and refrigerate in the coldest place in the refrigerator.
Otherwise, freezing by portions on the bag for this purpose, it retains very well its flavor and texture.
Going to freeze the liver.
Freezing will be effective as long as no pathogens are present, i.e. it has to be fresh, not with bad smell or inappropriate color.
- Pack the air out of the bag as much as possible.
- Use a large bag, which does not squeeze the contents into it.
- That the package is flat, placing one portion over another, to be able to store and thaw more easily.
- Use plastic bags that can be sealed preferably if it is to be frozen for a long time.
- Annotate with indelible marker, class, quantity, and cut of meat.
- If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.
When defrosting the meats, the microorganisms re-activate and multiply to cause diseases, for this reason it must be thawed inside the refrigerator. Do not defrost at room temperature. If you forgot to defrost with time, place the package (well closed) in a container with water at room temperature and inside the refrigerator for 10-15 minutes. Thawed in a microwave oven, take care not to heat, so that the proliferation of bacteria does not begin. Once thawed, do not re-freeze. Its duration also depends on the freshness at the time of the purchase.
Duration of the liver:
Approximately 2-4 months if it freezes. 1-2 days approximately if it is refrigerated and depending on its freshness at the time of purchase.
This meat is of great benefit to the human organism, especially of people with low levels of iron in the blood (anemia). It is rich also in vitamin A excellent for skin and vision. Chicken livers are rich in antioxidants (anti-aging).
It is very abundant in the viscera of animals fed with pasture. Vital for the prevention of birth defects. Prevents infections. Aid in the production of hormones. help with thyroid function. Indispensable for good digestion. and good vision. To have healthy bones and blood. Antioxidant that helps protect from free radicals. It’s one of the most nutrient-rich foods in existence. The liver contains more nutrients per gram than any other food. The liver is the richest source of nature’s vitamin A (retinol). It contains a highly absorbent form of iron. It is one of the best sources of copper, folic acid, cholesterol and purines. It helps combat fatigue. High-quality protein, amino acids. Fats (especially omega-38 fats). Minerals, mainly including iron. Also copper, zinc and chromium. COLESTEROL10 CoQ10 essential for energy production. For good cardiac function. Powerful antioxidant.
For circulation. Tissue repair. Deactivating free radicals (delays aging).
Pre-formed vitamin A (retinol).
An unidentified “anti-fatigue factor.”
Nitrogen-containing compounds serving as and and RNA precursors.
including B12, folic acid. Choline, another B-complex vitamin. For cell membranes. For the brain and nervous system. Cardiac Health and prevention of birth defects.
It is a nutrient that is much more important than was thought, present in certain fatty parts of the animals, especially in the viscera.
necessary for the metabolism of minerals. Healthy bones. Proper function of the nervous system, muscle tone. Reproductive health. For the production of insulin. It protects against diseases derived from depression. To reduce the risk of heart disease and cancer. These nutrients depend on the fact that the animals have been bred and fed in a natural way (pasture).
But it also has to be warned that excessive liver consumption can be toxic and harmful, for organisms whose iron levels are adequate, as excess iron can lead to cancer.
The viscera are usually of strong smell and taste and with great fatty content. Reason why we recommend:
- Rub the piece with lemon or place it in a container with drinking water and lemon juice (to reduce any strong flavor) for a few minutes. Rinse quickly, drain and marinate.
So the preparation will not be with such a strong flavor.
- It is essential to wash with water and detergent, anything that has touched raw meat (hands, containers, tables, inns, trays, etc.) before and after handling.
Especially chicken, pork and viscera. Even if the raw meat of another kind of animal is to be continued.
- Periodically check the status of the product to be able to consume it in time.