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Stringy beef liver?

Answered on August 19, 2014
Created May 21, 2012 at 10:46 PM

Trying to get into the habit of eating liver. I'm ok with the taste and everything, but there seems to be a lot of sinew or something in the liver I'm buying. It can be very stringy and not even really edible. Does anyone else have this problem? Could it be the quality of the liver?

61844af1187e745e09bb394cbd28cf23

(11058)

on May 23, 2012
at 03:26 PM

Because putting a winking smiley face after your snarky comment removes some of the snarkiness? Even supermarkets have butchers.

C53665c3f012fa1ede91033b08a8a6e7

(2269)

on May 22, 2012
at 12:09 AM

Right. We all have personal butchers ;)

F31bf239a8f966ba352afd1260556cf5

(115)

on May 21, 2012
at 11:09 PM

When I cook lamb liver I cut out lot of sinew and membrane to make it tender and more appetizing. Nothing to to with the taste but the texture. I love liver!

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1 Answers

1
61844af1187e745e09bb394cbd28cf23

(11058)

on May 21, 2012
at 11:35 PM

A large artery rus through the liver aad there are many vessels that branch off from it. I trim it all before I cook it. You can also ask your butcher to trim it.

C53665c3f012fa1ede91033b08a8a6e7

(2269)

on May 22, 2012
at 12:09 AM

Right. We all have personal butchers ;)

61844af1187e745e09bb394cbd28cf23

(11058)

on May 23, 2012
at 03:26 PM

Because putting a winking smiley face after your snarky comment removes some of the snarkiness? Even supermarkets have butchers.

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