Nutritionally, liver is an all-star, contributing iron, vitamin A, and the B vitamins riboflavin and niacin. A nutritional downside is that liver is high in cholesterol, with levels of from 350 to 500 milligrams per 3.5-ounce serving, depending on the source. Interestingly, a research study involving Eskimos who ate a diet high in polar bear livers showed that the Eskimos suffered from vitamin A toxicity, because vitamin A, a fat-soluble vitamin, is stored in the liver. So stay away from polar bears and their livers. Variety meats such as liver, hearts, and gizzards often are economically priced at the meat counter.
Livers vary in size depending on the source.
A beef liver weighs more than 10 pounds and usually is cut into smaller pieces for sale, while poultry livers weigh a few ounces. When selecting liver, look closely before adding it to your shopping cart. Avoid buying liver that looks discolored or dehydrated. Usually a lighter red color is a cue that it's more tender. Refrigerate and use it within two days or freeze it in moisture-proof wrapping.