Liver from a young bull
Fresh young bull liver – tender, nutrient-rich & premium Halal
Our young bull liver is a true delicacy for lovers of hearty cuisine. Because it comes from young animals, it has a significantly finer texture and a milder flavor than conventional beef liver. It is not only a culinary delight but also one of the most nutrient-dense foods available – ideal for a mindful and energizing diet.
Why our young bull liver is so convincing:
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100% Halal certified: We guarantee complete compliance with Halal regulations. Trust and purity are the foundation of our entire product range.
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Especially tender and mild: Young bull meat is characterized by its youthful fiber structure. This makes the liver wonderfully soft when pan-fried and less bitter than the liver of older animals.
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Nature's superfood: Liver is an unbeatable source of natural iron, vitamins A and B12, and folic acid. It is the perfect choice for strengthening the immune system and for increased iron requirements.
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Maximum freshness: Because offal is particularly sensitive, we place the highest value on a closed cold chain and fast delivery in vacuum packaging.
Product details at a glance:
| Characteristic | Details |
| Condition | Fresh, whole or expertly cut |
| type of meat | 100% young bull liver (Halal) |
| The taste | Mildly aromatic, subtly sweet, very delicate |
| preparation | Ideal for pan-frying or grilling |
| storage | Store at a maximum temperature of +2 to +4°C (use fresh) |
Inspiration from the kitchen
Young bull liver can be prepared in a wonderfully versatile way:
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Moroccan Kebda Mchermla: Cut into small cubes and simmered in a spicy sauce of tomatoes, garlic, plenty of cumin, paprika, and fresh parsley. An absolute classic!
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Liver “Berlin style”: Served in the traditional way with slices coated in flour, fried onion rings and fresh apple slices.
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Grilled specialty: Grilled briefly over charcoal on skewers (similar to boulfaf ) and seasoned with a pinch of salt and cumin.
Our preparation tip: To ensure the liver retains its buttery-soft texture, it should only be seared very briefly on both sides. Very important: Salt the liver only immediately after searing . If you salt it beforehand, the salt will draw moisture from the meat, and the liver can become tough.
Important note regarding the illustration
Natural product: As a fresh offal, liver is subject to natural variations in color and shape. The product images serve as serving suggestions and to illustrate traditional preparation. The delivered goods are vacuum-packed and meet our strict hygiene and quality controls.
