Veal Liver

Veal liver is a prized organ meat known for its delicate texture and mild, slightly sweet flavor compared to other types of liver. Sourced from young calves, this ingredient is tender and cooks quickly, making it a popular choice in classic dishes like liver and onions or Italian fegato alla veneziana. Veal liver is rich in nutrients, especially iron, vitamin A, and B vitamins, making it a nutritious addition to various recipes. When preparing veal liver, it is often sliced thin and cooked briefly to preserve its tenderness and prevent it from becoming tough. Its unique taste pairs well with ingredients like onions, sage, butter, and wine, and it can be sautéed, grilled, or even used in pâtés for a luxurious and flavorful result.

Veal liver is typically found in the fresh meat section of most grocery stores, often near other specialty meats such as beef liver, chicken livers, or sweetbreads. Look for it in the refrigerated cases where butchers display various cuts of meat, usually close to the butcher counter or in the section labeled “organ meats” or “variety meats.” If your grocery store has a dedicated butcher, you can also ask them directly, as veal liver may sometimes be kept behind the counter and sliced to order. If you don’t see it readily available, check with your store’s meat department staff, as they may be able to special order it for you. In some stores, especially those with a focus on gourmet or international foods, veal liver might be found in the frozen section, packaged alongside other frozen meats. Always look for fresh, bright-colored veal liver with a smooth texture, and avoid any pieces that appear dry or discolored.