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For those if you who eat raw beef liver, do they all taste a little different?

Answered on August 19, 2014
Created October 29, 2012 at 6:30 PM

I started eating raw beef liver about a month ago. (LOVE IT! Makes me feel like Wonder Woman, complete with bracelets and knee boots!) I finished the first liver a few days ago and started on the second. I was surprised that the second liver tastes very different.

The first liver had just tasted like blood, exactly how I imagined it would taste. This second one actually tastes a bit salty and struck me as tasting a bit "off". Granted, since I've only ever eaten one raw beef liver in my life, I don't really have a broad point of reference.

I bought them both from the same local farm at the same time. They were both frozen when I got them and have been frozen the same amount of time. The only difference is that I slightly thawed the first liver to dice it up, then refroze it. It then sat in the freezer for another couple of months in freezer bags until I could get up the nerve to eat it.

Is it not unusual for each liver to taste a bit different? I just want to make sure I'm not eating something bad.

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5 Answers

2
77877f762c40637911396daa19b53094

(78467)

on October 29, 2012
at 08:01 PM

I like to sear my beef liver kind of like searing tuna, completely raw in the middle with just the outside cooked. I really can't tell the difference in flavor each time I eat it but then again I eat it about once a month. I'm thinking you might have some freezer burn going on - completely harmless but kind of yucky...

0
8b310f8d27d606504dfa5f32f47ef99f

on June 03, 2013
at 12:30 AM

I was wondering why hunting people went for the raw liver first after a kill. Most people consider the taste yucky. So I shot a rabbit and after butchering it ate the liver while it was still warm. Delicious.

After a lot of experimenting I discovered that warm liver is wonderful and cold liver is disgusting. The other post about searing liver while keeping it raw in the middle is right on! Sear in bacon fat and serve up with grilled onions is the traditional way, but make sure it is rare (raw) in the middle. If you cook it even medium it will taste revolting.

Try it and you will see what I mean.

It is dangerous to eat liver from animals raised in confinement because of the antibiotics and filthy conditions gets in the liver. Eat only grass-fed animal liver please.

0
71c1114e1a1f078471df3a52bebb6db1

on December 04, 2012
at 11:20 PM

Yes, I find that it tastes different every time. I marinade it in lemon juice for a couple of hours. Sometimes I really like it, other times I don't like it so much, I actually prefer sheep's liver. (I really like chicken liver raw also, but I only buy that if I'm really sure about the source.)

0
66974b2cb291799dcd661b7dec99a9e2

(11121)

on November 01, 2012
at 01:49 PM

I have eaten raw liver (and meat) for years. I really do not taste the liver as I swallow small pieces and do not chew it. Different kinds of raw meat do have unique flavor profiles though.

0
F9638b939a6f85d67f60065677193cad

(4266)

on October 29, 2012
at 09:34 PM

I have not eaten raw liver, at least not on purpose (last time it was too dark in the kitchen and part of it was pretty darn raw). I have noticed even with cooked liver that sometimes it tastes sweeter, sometimes a little funky, sometimes just stronger, sometimes not very good. I don't know why.

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