Ingredient

Beef kidney

The Nutrient-Rich Organ Meat

Beef kidney is a type of offal or organ meat that comes from cattle. It has a distinct flavor and a tender yet slightly chewy texture. The kidney is rich in essential nutrients such as iron, vitamin B12, and zinc. When cooked properly, beef kidney adds a unique depth and richness to stews, pies, and other meat-based dishes.

Mammals and birds meat and products thereof› Animal offal and other slaughtering products› Animal kidney› Mammals kidney› Bovine kidney

Distinct and rich with a slightly chewy texture.

Origins and history

The consumption of organ meats, including beef kidney, dates back to ancient times. They were highly valued for their nutritional content and were often reserved for special occasions or consumed by the wealthy. In many cultures, organ meats are still considered delicacies and are used in traditional dishes. Beef kidney is commonly used in British cuisine, particularly in dishes like steak and kidney pie.

Nutritional information

Beef kidney is a nutrient-dense food that is particularly high in iron, vitamin B12, and zinc. It also provides a good amount of protein. However, it is relatively high in cholesterol and should be consumed in moderation, especially for individuals with high cholesterol levels or heart conditions.

Allergens

Contains beef.

How to select

When selecting beef kidney, look for fresh kidneys that have a firm texture and a deep red color. Avoid kidneys with any signs of discoloration, foul odor, or sliminess. It is best to purchase beef kidney from a reputable butcher or meat supplier to ensure quality and freshness.

Storage recommendations

Fresh beef kidney should be stored in the refrigerator and used within a day or two. If you plan to store it for a longer period, wrap it tightly in plastic wrap or place it in an airtight container before freezing. Proper storage will help maintain the quality and prevent any bacterial growth.

Preparation tips

Before cooking beef kidney, it is important to remove any excess fat, connective tissue, or membranes. Soaking the kidney in cold water or milk for a few hours can help reduce its strong flavor. Beef kidney is commonly used in stews, pies, and casseroles, where it adds a rich and savory taste. It can also be grilled or sautéed for a more intense flavor.

Culinary uses

Beef kidney is commonly used in British cuisine, particularly in dishes like steak and kidney pie. It can also be found in traditional recipes from other cultures, such as French ragout or Middle Eastern kebabs. The kidney's rich flavor pairs well with robust ingredients like onions, mushrooms, and red wine.

Availability

Beef kidney is commonly available in butcher shops or specialty meat markets. It may not be as readily available in regular supermarkets. However, it can be ordered online from reputable meat suppliers or specialty food retailers.