Description
Liver is the most divisive thing on a butchery counter, and most of the arguments come down to how it was cooked. Sliced thick and fried too long, it goes grainy and metallic. Sliced thin, fried hot and fast, it is soft and mild.
Soak the slices in salted water or milk for twenty minutes and most of the bitterness goes away. Pat them dry, flour them lightly if you like, and give them two to three minutes a side in a hot pan with onions. It should still be slightly pink inside. It is high in iron and vitamin A, which is why it is the cut grandmothers insisted on.
One kilo feeds four with ugali or rice. Cook it the day you buy it, or the day after at most, and never refreeze it once thawed.
About this cut
- Cut from
- The liver, trimmed and skinned
- Best for
- Quick fry with onions, or grilled
- Texture
- Dense and smooth; turns chalky if overcooked
- Portioning
- Sliced 1 cm thick, or whole
- How to cook
- Hot pan, two minutes a side. Do not crowd the pan.
- Butchered at
- City Market, Stall 56, Muindi Mbingu Street, Nairobi
Cut fresh when your order comes in. Not frozen. If you want it cut differently, say so in the notes at checkout.
Keeping Beef Liver
- In the fridge
- 3–4 days in the coldest part of the fridge, on the bottom shelf, covered loosely.
- In the freezer
- Up to 4 months. Wrap it tight — air is what turns beef grey.
- Defrosting
- In the fridge overnight, never on the counter. Cook it within a day of defrosting.
Minced beef and offal are the exception: cook within 1–2 days, or freeze on the day you buy.
Questions about Beef Liver
Is this halal? +
Yes. Every cut we sell is halal, and it is butchered at our stall at City Market in Nairobi.
Can I choose the exact weight? +
On the cuts sold per kilogram you can order any weight from 0.5 kg in quarter-kilo steps. We cut as close to the weight you choose as the piece allows, and the price is for the weight you ordered.
When will it arrive? +
Same day across Nairobi if you order before 6:30 PM. You pay by M-Pesa to till 9700565 when you place the order, and we start cutting as soon as it is confirmed.
Can you cut it differently? +
Yes. Thickness, trim, boneless, diced for stew, minced through the mincer — write it in the notes at checkout and the butcher will do it.
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Before you cook it
Nyama choma at home: the fire, the cuts, the timing
Most home choma fails on the fire, not the marinade. Two heat zones, warm meat, big pieces — and ten minutes of rest at the end.
Why your beef turns grey in the fridge (and what to do about it)
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Reviews
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