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.
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
100% calves (young beef) liver, thinly sliced
Butcher-trimmed; minor membranes may remain
Fresh, never previously frozen (unless stated on pack)
Pat dry; season with salt & pepper. Dust lightly in flour if you like a gentle crust.
Pan-fry: Hot pan with a little oil/butter; 1–2 mins per side depending on thickness.
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.
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
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
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.
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Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
