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Calf Liver vs Cow Liver

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  • Calf Liver vs Cow Liver

    Hey guys,

    Is there much difference between cow liver and calf liver?

    Is one more nutrient dense or recommended than the other?

    Cheers,

    Oz

  • #2
    I only eat beef liver, not veal liver. I don't think veal is as nutritious or as flavoursome.

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    • #3
      Thanks Billy...

      Sounds like beef liver it is then!

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      • #4
        Originally posted by ozbuckley View Post
        Hey guys,

        Is there much difference between cow liver and calf liver?

        Is one more nutrient dense or recommended than the other?

        Cheers,

        Oz
        I don't know if there's any nutritional difference between the two, but I know either one is a huge vitamin-bomb that you should eat nearly as often as you can tolerate. If you're worried about vitamin A toxicity, you should definitely avoid polar bear liver.
        The Champagne of Beards

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        • #5
          Thanks Rich,

          Yeh I used to eat it last year but was overseas for a few months and was going to order some and saw they had veal liver too.

          From memory they recommend around 100g-150g grams of liver per week.

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          • #6
            I have heard that calf liver is less....what would be the word....pungent? So the taste is a bit milder. If you don't like regular liver I'd give it a try. Or marinate your liver in some buttermilk for a few hours. Nutritionally I would figure them being pretty comparable.

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            • #7
              Grass fed beef liver++

              This is a timely thread. It reminded me I have 6 lbs of beef liver and 3 lbs of kerrygold waiting to be turned into patte.

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              • #8
                Calf liver is the first I've tried that I actually can eat. Beef, chicken, and sheep liver are TOO strong for me.

                I'd hate to find out calf liver isn't as nutritious. Has anyone found any nutritional info?
                Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                http://www.krispin.com/lectin.html

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                • #9
                  I don't know of any nutritional differences between them, but if you are not buying from 100% grass fed animals, def. go for the calf liver. Calves are more likely to be raised on grass and have less time to accumulate "bad stuff" (scientific, i know)
                  I never know what to put in these things. I write songs!

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                  • #10
                    Originally posted by boxcarguy07 View Post
                    I don't know of any nutritional differences between them, but if you are not buying from 100% grass fed animals, def. go for the calf liver. Calves are more likely to be raised on grass and have less time to accumulate "bad stuff" (scientific, i know)
                    I agree with this, but want to point out for those who don't already know it that the liver isn't a mechanical filter (e.g. doesn't suck up and store toxins), but a chemical one. Someone with a better background in biochem might be kind enough to elaborate on the actual mechanism if there's any confusion about this, but fear of eating liver because of accumulated "bad stuff" is unfounded. Liver is nature's multivitamin, and whether you prefer beef, baby beef, lamb, fish, or chicken, you should be eating it regularly.

                    My favorite way to eat liver lately is US Wellness Meats Liverwurst. It's totally not liverey tasting (although it's 30% liver, 30% beef trim, 20% kidney, 20% heart) and is delicious with a slice of Swiss cheese and a Bubbies pickle. Also popular with mustard. Sometimes you can search the web for coupon codes and get 15% off.
                    The Champagne of Beards

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                    • #11
                      Originally posted by RichMahogany View Post
                      I agree with this, but want to point out for those who don't already know it that the liver isn't a mechanical filter (e.g. doesn't suck up and store toxins), but a chemical one. Someone with a better background in biochem might be kind enough to elaborate on the actual mechanism if there's any confusion about this, but fear of eating liver because of accumulated "bad stuff" is unfounded. Liver is nature's multivitamin, and whether you prefer beef, baby beef, lamb, fish, or chicken, you should be eating it regularly.

                      My favorite way to eat liver lately is US Wellness Meats Liverwurst.
                      It's totally not liverey tasting (although it's 30% liver, 30% beef trim, 20% kidney, 20% heart) and is delicious with a slice of Swiss cheese and a Bubbies pickle. Also popular with mustard. Sometimes you can search the web for coupon codes and get 15% off.
                      That stuff is flippin awesome! I do the same...bit of good cheese and some mustard.

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                      • #12
                        I always get the beef liver. The calf liver looks anemic and sickly.
                        Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                        • #13
                          Originally posted by boxcarguy07 View Post
                          I don't know of any nutritional differences between them, but if you are not buying from 100% grass fed animals, def. go for the calf liver. Calves are more likely to be raised on grass and have less time to accumulate "bad stuff" (scientific, i know)
                          I disagree. At least any calf I come across has never eaten grass or even been weaned, but has lived its whole life in a create with artificially induced anaemia. I avoid it. I am not so bothered about the ethical side (many people are) but I just don't think the meat from an animal that has been treated like that can be good for you. Plus I much prefer the fuller flavour of real beef.

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                          • #14
                            Originally posted by billp View Post
                            I disagree. At least any calf I come across has never eaten grass or even been weaned, but has lived its whole life in a create with artificially induced anaemia. I avoid it. I am not so bothered about the ethical side (many people are) but I just don't think the meat from an animal that has been treated like that can be good for you. Plus I much prefer the fuller flavour of real beef.
                            I think that is white veal liver, right? Hmmm.....I won't eat inhumanely raised meat, but now that you mention it I can't get calf liver at Whole Foods and I pick it up at a little market near my house. I wonder if they are the poor little tortured calves?? That would really be horrible!!!
                            Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                            http://www.krispin.com/lectin.html

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