Uncle Beef

Calves liver

£22.99
£22.99
Sale
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Calves Liver

Full product description

Delicate, tender and full of flavour, calves liver is the offal classic that cooks in minutes. Thinly sliced and butcher-trimmed for a clean finish, it sears quickly to a light crust while staying soft inside. Keep it traditional with onions, sage and a knob of butter, or go Venetian-style with sweet onions and a splash of balsamic. For best results, use high heat, short cooking and a brief rest.

Why you’ll love it

  • Tender texture with a clean, mild flavour

  • Quick-cooking—pan to plate in minutes

  • Great value and naturally high in iron

  • Versatile: classic liver & onions, Venetian-style, or crispy bacon and mash

Cut details

  • 100% calves (young beef) liver, thinly sliced

  • Butcher-trimmed; minor membranes may remain

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Pat dry; season with salt & pepper. Dust lightly in flour if you like a gentle crust.

  2. Pan-fry: Hot pan with a little oil/butter; 1–2 mins per side depending on thickness.

  3. Finish: Add butter, sage and a squeeze of lemon; rest 1–2 mins.
    Food safety: For home cooking, ensure it’s piping hot throughout; if using a thermometer, aim for 70–75°C in the centre.

Serving ideas

  • Liver & onions with buttery mash and greens

  • Fegato alla veneziana: soft onions, parsley and a touch of balsamic

  • Crispy bacon & sage with pan juices on toast

  • Garlic mushrooms and a green salad for a lighter plate

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Avoid cross-contamination with ready-to-eat foods

FAQs

Is calves liver strong-tasting?
Milder and more delicate than mature beef liver, with a tender bite.

Do I need to soak it in milk?
Optional—soaking 20–30 mins can soften the flavour. Pat dry well before cooking.

Why flour it?
A light dusting helps browning and gives a silky pan sauce when deglazed.

How do I avoid it going tough?
Cook hot and fast, then rest briefly. Overcooking firms the texture.