Eating beef and calf liver holds great nutritional value and both are beneficial to human health. In 1934, eating liver was discovered as an effective treatment for anemia. Beef liver comes from adult cows and calf liver comes from younger cows called calves (younger than 1 year of age).
Beef liver contains a high amount of protein. One serving contains the entire recommended daily value of protein in the human diet. Beef liver is less expensive than calf liver.
Calf liver also contains the same nutrients as beef liver. Calf liver is considered a delicacy, due to its tender texture and sweeter flavor. It is also less toxic since the calf has not lived long enough to accumulate possible pesticide build-up in its organs.
The most popular way liver is cooked is with onions and gravy. It can be grilled or sautéed. Liver has little fat and is best cooked over a low heat; if overcooked, it can become tough.
Liver has vitamins and minerals that are essential for good health. B6, B12 and folate are found in liver. These vitamins have been found to decrease risks associated with heart attacks. Liver also contains vitamin C, vitamin A and niacin.
Approximately 4,000 years ago, calves and cows were domesticated in Turkey and Greece and eaten for food. Today, liver (especially calf liver) is eaten in countries throughout the world, including Austria, Germany, Italy and France.