Liver

Calf’s liver is the most prized because it is tender and delicate in flavor. It is easily recognized by its pale, pinkish color. Most calf’s liver is served pan-fried, sautéed, or broiled.

Beef liver is darker in color (see accompanying photo), stronger in flavor, and tougher than calf’s liver. It is also pan-fried or broiled, and it is frequently braised.

Pork liver is also available, but it is used mostly in pâtés and sausages.