We have been fortunate enough to receive around 10 pounds of beef liver, fresh
slaughtered, and frozen in small amounts. Here's my question; It is beef
liver, full grown cow, not calves liver. I think this would be a tougher cut
of meat and would require a longer, slower preparation. Any tips, advice, or
recipes? The friend who had the cow slaughtered, doesn't like liver, so lucky
us!
thanks,
Carla
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