One of the most nutritious organ meats, liver is best when it comes from a young animal. Calf's liver tends to have a more tender texture and better flavor than beef liver. When choosing liver, note that fresh liver has vivid color and a moist, but not shiny, surface. It should have a clean, fresh scent too. The more-tender calf's liver is pale pink-brown in color. Beef liver is reddish brown. Other popular animal livers include lamb, pork, chicken, turkey, and goose.

When storing liver, wrap it in waxed paper and refrigerate up to 1 day. To ensure a tender cooked liver, always avoid overcooking. Thinly sliced calf's liver should be cooked over medium-high heat, just until pink in the center, about 2 minutes per side.

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