Beef Liver/ Chicken Liver?

rachelmc

New Member
Joined
Apr 2, 2015
Messages
2
Hi everyone,

If I can't find beef liver in the area I live, can I eat chicken liver instead ? Or chicken liver pate ?

Is it have to be beef ?

Thanks !
 

Mittir

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Joined
Feb 20, 2013
Messages
2,034
Chicken liver is totally fine,but it is quite low in copper compared to beef liver.
You have to use other foods to get required copper.
You can also use cronometer.com to get a good idea about
your dietary nutrients intake.
Liver is the main source of Vitamin A . These are links to nutritional analysis of both livers.
http://nutritiondata.self.com/facts/pou ... ucts/666/2
http://nutritiondata.self.com/facts/bee ... cts/3468/2

Livers are good source of vitamin K, but These sites do not mention that.
Ray Peat measured vitamin K content of beef liver. But all livers store
vitamin K. Chicken pate is fine as long as you do not over cook it.
 

sm1693

Member
Joined
Apr 12, 2014
Messages
176

Mittir, it is a pleasure to have you back here. I have learned an immense amount from your old posts.

Do you think that beef liver is still necessary as a source of copper even if you are getting vitamin A from high quality topical supplements and eating shrimp for the Copper? I believe RP has said that shellfish like shrimp have higher amounts of copper than is commonly measured...
 

narouz

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Joined
Jul 22, 2012
Messages
4,429
Mittir said:
Chicken liver is totally fine,but it is quite low in copper compared to beef liver.
You have to use other foods to get required copper.
You can also use cronometer.com to get a good idea about
your dietary nutrients intake.
Liver is the main source of Vitamin A . These are links to nutritional analysis of both livers.
http://nutritiondata.self.com/facts/pou ... ucts/666/2
http://nutritiondata.self.com/facts/bee ... cts/3468/2

Livers are good source of vitamin K, but These sites do not mention that.
Ray Peat measured vitamin K content of beef liver. But all livers store
vitamin K. Chicken pate is fine as long as you do not over cook it.

Mittir what!!!!!!! :eek: :shock: :lol:
Welcome back!!!!! :D
 

Mittir

Member
Joined
Feb 20, 2013
Messages
2,034
sm1693 said:
Mittir, it is a pleasure to have you back here. I have learned an immense amount from your old posts.

Do you think that beef liver is still necessary as a source of copper even if you are getting vitamin A from high quality topical supplements and eating shrimp for the Copper? I believe RP has said that shellfish like shrimp have higher amounts of copper than is commonly measured...

In theory you do not need liver for vitamin A and copper if you are already
getting those from other foods. I remember RP mentioned a study where
they injected liver extract to treat cancer or tumor in mice. I believe there are
tons of compounds in liver that we do not know about and we know
there are lots of beneficial things in liver. I think it is more important to
observe how a food makes you feel. I get really positive energy from
beef liver and i feel bit down if i over eat or under eat. I have settled
on 6 oz every week.

I also member someone saying that we need liver
to strengthen our liver. It makes sense that the kind of nutrients
our liver need is found in other animal liver. In a metaphysical
sense I think both cow and chicken are nice people. I would not
eat liver of certain animals who are not that nice.
 

Mittir

Member
Joined
Feb 20, 2013
Messages
2,034
narouz said:
Mittir what!!!!!!! :eek: :shock: :lol:
Welcome back!!!!! :D

Thank you, i never went away. I just did not post.
I am happy to see you posting fun stuffs.
 

Mittir

Member
Joined
Feb 20, 2013
Messages
2,034
narouz said:
jyb said:
Mittir and the chicken livers :bluewhip

Cool name for an alternative band.

That would be a cool name for an alternative rock band that will never
get signed. I do no eat chicken liver, i am a beef liver person.
 

narouz

Member
Joined
Jul 22, 2012
Messages
4,429
See...i love chicken livers and beef liver not so much.

Maybe I'm wrong
but I tend to think of the liver as an oily organ.
I guess because it stores the oily vitamins, notably.

And so, if it is a fatty gland, and it's in a regular industrialized chicken, fed on soy and corn...
I think of chicken livers as full of PUFA.
It isn't ruminant, of course.
Maybe ordering online some perfect grassfed chicken livers?

I really hope you will talk me out of beef livers and into chicken livers. :D
 

Zachs

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Nov 8, 2014
Messages
593
How do you all cook beef liver? I get mine frozen so I defrost, soak in milk then pan fry in butter with salt. It's disgusting but somewhat edible...
 

YuraCZ

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Joined
Apr 24, 2015
Messages
674
narouz said:
See...i love chicken livers and beef liver not so much.

Maybe I'm wrong
but I tend to think of the liver as an oily organ.
I guess because it stores the oily vitamins, notably.

And so, if it is a fatty gland, and it's in a regular industrialized chicken, fed on soy and corn...
I think of chicken livers as full of PUFA.
It isn't ruminant, of course.
Maybe ordering online some perfect grassfed chicken livers?

I really hope you will talk me out of beef livers and into chicken livers. :D
4g of fat for 100g of the liver. Taste is also dry like a skinless chicken or turkey breast. Not oily at all. Btw chicken liver has under 500mg of pufa per 100g. Which is not high at all, when you don't eat much..
 

schultz

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Jul 29, 2014
Messages
2,561
Makrosky said:
Ok so frozen liver still has all the nutrients in it???

I find it tends to taste better than the so-called "fresh" liver that has been sitting on the shelf in the store. Liver develops off flavours when it sits around for a while. I defrost it in warm water, which takes about 10 minutes, and then fry it immediately. I used to soak it in milk but I find that is a waste of time and good milk. The milk thing might make it taste worse because then it is sitting around for a while at room temperature.
 

charlie

The Law & Order Admin
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Jan 4, 2012
Messages
11,761
Location
USA
Zachs said:
How do you all cook beef liver? I get mine frozen so I defrost, soak in milk then pan fry in butter with salt. It's disgusting but somewhat edible...
Zachs, cut liver in small chunks, very small. Cut up onions and fry in coconut oil, sometimes I also use garlic. Right before I throw in the liver I put a decent amount of butter in, let it melt. Make sure pan is good and hot, throw in liver, soon as the outside turns brown take it off the heat and put it on a plate or something so it will cool faster.

The two tricks are, the small chunks. And barely cooking the liver, just enough so the outside is brown, but it leaves the inside red. Overcooking liver, not good.


Mittir, good to see you. :hattip
 

mt_dreams

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Joined
Oct 27, 2013
Messages
619
Ways I eat liver are:
-mixing it with ground meat to make a patty.
-making liver pate with sugar & onions.
-also if I have milk-fed liver on hand I'll just lightly cook it straight up as there isn't much bad smell/taste.
 

schultz

Member
Joined
Jul 29, 2014
Messages
2,561
Zachs said:
How do you all cook beef liver? I get mine frozen so I defrost, soak in milk then pan fry in butter with salt. It's disgusting but somewhat edible...

Saute in coconut oil: onion, apples or peaches, dried figs.
Remove and add butter, balsamic and flavoured balsamic reduction (I like strawberry or fig). Sometimes I add sugar at this step for the heck of it.

Heat ghee and/or coconut oil in pan as hot as you can get it (right before smoking). Lots of oil is good. Cook liver on both sides. Cooking time depends on thickness. You don't want it overcooked like Charlie mentioned because it makes the flavour strong. Also, I personally don't like it under-cooked because the texture is mushy (albeit with a mild flavour). You have to get it at that sweet-spot.

I always fool around with the recipe a bit (I've probably made it over 150 times). Making it with fresh peaches is delicious. The key is the sweet vinegar flavour.
 
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