Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: Mr_Sirloin on September 18, 2018, 02:53:47 pm
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I've been curious to ask somebody more knowledgeable on buying good quality liver. Currently, I purchase lamb liver from two sources:
Supermarket - vacuum sealed from NZ
Butcher - sourced within UK
Supermarket liver isnt ideal but it really isnt *that* bad. Sometimes its excellent, actually.
The butcher, however, has always been consistently good to the point where you would rather buy their liver than the steak they sell. The cuts they sell are visually uniform compared to the supermarket that can vary greatly in texture, colour and size. Ive not managed to pin point what differences it makes considering ive not been zc for long. However, is there any actual way to determine its quality by visual assessment? Are certain sections naturally grainy, pale or dark red than others or am I eating liver of a sick animal? Do certain parts of the liver actually taste worse/stronger than other areas?
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The grass fed org livers I buy are the same color and texture throughout. The lungs I buy have red patches and spotting in some areas which could be sickness for all I know though.
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I buy beef liver at the wet market. Killed at 12mn on display at 6am.
Good young clean liver looks pretty young and clean and fresh, smooth, no stones, the wet market man seller knows what looks young and healthy.
We should take pics and post pics.
And taste... taste is good.
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Im not sure if I read it on this forum here once, but is it true that quality liver tends to be more firm while low quality is more soft?
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I get the frozen wild deer liver.
It has a lot of blood.
And it's taste is so much strong that I am unable to eat it.
Do you prefer grass fed liver or the wild liver taste wise?