Liver

Liver is an iron-rich organ meat from an animal’s liver. It cooks quickly and becomes tough if overcooked. It is prepared pan-fried, grilled, or as Albanian-style liver.

Where It’s Used

“Coat the liver in flour and fry it in hot oil; use a food thermometer to verify an internal temperature of at least 71°C / 160°F for beef liver or 74°C / 165°F for chicken liver.”