You’ve probably heard it before — beef liver is one of the world’s most nutrient dense foods that is full of vitamins and minerals your body needs. That’s great news if you like the taste of liver, but what if you don’t? How do you eat beef liver without gagging?
We’ve shared two classic beef liver and onions recipes before, and we do occasionally make it this way. However, we’ve found an even easier way to eat liver regularly: liver cubes
What’s a liver cube? Essentially, it’s ground up beef liver that is frozen in an ice cube tray. Once you’ve made the cubes, you can add one cube for every one pound of ground beef that you cook. As long as you keep the ratio 1:1, you’ll never notice the taste of liver. If you decide to add more liver cubes, the liver flavor will become more apparent.
If you’re still on the fence about trying beef liver cubes, here are two additional things to consider. First, liver comes with all of our quarter, half and whole beef orders. Many of our customers have said they don’t know how to use the liver and they end up throwing it away. By making liver cubes, you can use the liver and not waste it. Second, adding liver to any recipe makes it substantially healthier. That’s a win-win!
Here’s how to make liver cubes:
- Thaw and rinse beef liver in water.
- If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
- Soak liver in milk for 1-2 hours so liver isn’t bitter.
- Cut liver into approximately one-inch chunks and put in a food processor
- Pulse the liver until it is ground up. It will look very gooey.
- Spoon the ground up liver into ice cube trays, cover, and freeze
- Remove from ice cube trays and store in a ziploc bag in the freezer for future use.
Each cube provides about one ounce of liver. A typical serving of liver is two ounces, and nutritionists recommend eating up to three to four ounces of liver a week.
And that’s it! It’s so simple and it makes your ground beef recipes even more nutritious.
Liver is Nutrient Dense
With liver, a little goes a long way. Three ounces of beef liver is very low in saturated fat and provides more than the recommended daily adult intake of vitamin A, riboflavin and niacin and more than 50 percent of the recommended daily amounts of protein and phosphorus.
Something to keep in mind is that liver is a food that is low in saturated fat and high in cholesterol: three ounces of beef liver contain 375 milligrams of cholesterol (this is also why you don’t want to have liver at every meal). If you have cholesterol issues, you may want to check with your doctor before using liver cubes or avoid it all together.
Ground Beef + Liver Cube Recipes
You can do this with any ground beef recipe, but here are some of our favorites (because you can’t taste the liver at all!)
Want More Beef Liver Recipes? Try One of These!
- Classic Liver and Onions
- Liver and Onions with flavorful crust
- Classic Chopped Beef Liver
- Beef Boudin Boulettes
You might also like:
- What Everybody Ought to Know About Beef Cuts
- Dry Rub or Marinade for Steak? Know What’s Best
- 10 Best Beef Rub Recipes
- 6 Essential Kitchen Tools for Cooking Beef
- An Essential Guide to Beef ebook
- 3 Touch Tests for Steak Doneness
- Is It Done Yet? Why Every Kitchen Needs a Digital Meat Thermometer and the Best One
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