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Non-Cattle Specific Topics
Recipes & Cooking
cooking beef
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<blockquote data-quote="dun" data-source="post: 891853" data-attributes="member: 34"><p>Liver sliced 3/8 inch thick, dusted with a flour/salt/pepper mixture. Fry over medium heat (with bacon grease) until medium (just barely pink in the middle). Liver is best eaten fresh or at least sliced and frozen within a day or 2 of slaughter. It will only kep really well for around 6-8 months before it starts to have a tangy (strong) taste. One of the best cuts off a beef.</p><p>Heart and tongue ground and mixed with the burger.</p></blockquote><p></p>
[QUOTE="dun, post: 891853, member: 34"] Liver sliced 3/8 inch thick, dusted with a flour/salt/pepper mixture. Fry over medium heat (with bacon grease) until medium (just barely pink in the middle). Liver is best eaten fresh or at least sliced and frozen within a day or 2 of slaughter. It will only kep really well for around 6-8 months before it starts to have a tangy (strong) taste. One of the best cuts off a beef. Heart and tongue ground and mixed with the burger. [/QUOTE]
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