calf’s liver

Calf's liver is a type of offal, which refers to the non-muscular parts of an animal carcass consumed as food. Veal is the meat of calves slaughtered between 3 and 14 weeks old, known for its delicate flavor and pale color.12

Calf's liver is a significant dietary source of iron and is richer in certain vitamins, minerals, and proteins compared to muscle tissue. While veal cuts are typically smaller than beef cuts, larger veal pieces require slow cooking due to their high connective tissue and low fat content. Variety meats, including calf's liver, are a common part of diets worldwide, featured in both everyday meals and haute cuisine.12