Much tougher than lamb or veal kidney, a Beef Kidney typically weighs one pound. They have a strong flavor, which is not to everyone’s taste. Kidneys from cows are not popular in the US but are commonly used in cuisines from other parts of the world. Kidneys from an adult cow are usually quite high in cholesterol and, therefore, should not be eaten too often.
Being a tough portion of the steer’s offal, the best way to prepare Beef Kidney is to cook it on low heat for a few hours. Methods like braising and stewing, which involve cooking the meat portion in a liquid, are ideal to ensure a well-cooked Beef Kidney. Before cooking them, however, it is important to remove their external membrane and the fatty muscle in the center. Additionally, it is recommended to douse the Kidney in either buttermilk or acidified water to lighten its smell and taste, which can be a little too strong for some people. Potent bio-available source of naturally occurring selenium and B12. Supports strong kidney health, aids in detoxification pathways and the antioxidant defense system, helps defend against infection and supports the immune health.
Nutrient Farm beef is Pasture-raised, 100% grass-fed, grass-finished, antibiotic-free, hormone-free, humanely raised. The cattle spend their lives outdoors grazing the pasture, but always have access to an insulated livestock barn for shelter. Only organic grass seeds are planted in herbicide-free/pesticides-free pastures.
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