Doneness, a counter swap, and the safety line for this cut — print this page.
Doneness
70°CCooked through
Raw liver only from a trusted same-day source. When cooking, take it until the red centre is gone; a twenty-minute milk soak softens the edge of the flavour.
Species target 52–57°C medium-rare for steaks
Ground beef needs 71°C / 160°F throughout.
Swap at the counter
No close swap in this atlas — stay with this cut or open the swap tool.
Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Liver — teaching, not a thermometer app.
Name the cut — Confirm Liver on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Grilling.
Keep safety note — Raw liver only from a trusted same-day source. When cooking, take it until the red centre is gone; a twenty-minute milk soak softens the edge of the flavour.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Liver: Medium rare (57°C) via Grilling.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Liver, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Liver is missing at the counter, the sheet points to related cut Heart — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Grilling.
Hard stop on safety — Raw liver only from a trusted same-day source. When cooking, take it until the red centre is gone; a twenty-minute milk soak softens the edge of the flavour.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Liver → swap toward Heart; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 70°C (Cooked through) for Liver. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Grilling · Stir-fry · Raw beef dishes with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Raw liver only from a trusted same-day source. When cooking, take it until the red centre is gone; a twenty-minute milk soak softens the edge of the flavour. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
FotoosVanRobin from Netherlands · CC BY-SA 2.0
Among the densest sources of iron and vitamin A in the food supply — and among the strongest-flavoured. Freshness decides everything: the best pieces need only salt and sesame oil raw. Because vitamin A stacks up quickly, this is a cut to eat occasionally rather than often.
Profile
Tenderness40
Fat26
Umami72
Price34
Pairs with
Grilling78
Stir-fry74
Raw beef dishes60
Recommended cooking
70°CCooked through
Raw liver only from a trusted same-day source. When cooking, take it until the red centre is gone; a twenty-minute milk soak softens the edge of the flavour.
How to pick it
Bright cherry colour with a slight sheen and spring. Avoid dark, dull or waterlogged pieces.
