i haven't done it in awhile. but i have done it plenty of times over the years. I worked a few shops where people had no idea how and I would show them. I wouldn't mind doing it again. People always ask for liver and we don't have it. if the boss orders it she gets the prepacked frozen ones. I would rather slice it my self it doesn't take long and the profit is better.
We cut our own beef and calf liver. The calf liver is genuine baby beef. Not the better side of a beef liver. Probably from a calf about a week old. A bull calf from a dairy farm.
But yes, I have worked in places that use part of the beef liver and call it calf liver.
Before I learned to cut I could not even touch liver, it made me gag. When I started at the store the first thing they gave me was a whole liver. I gaged and gaged but made it through. Now I have no trouble , cut open the bag and have at her.
Beef liver is a art to cut without being sloppy.You must learn the trick to keeping the Liver stable on the meat block first before you start cutting.I remember about 100 years ago (lol) when I started.I was in charge of affal counter(liver,brains,sweetbreads,tripe,tongue's,etc...) Anyway with that said I was dancing with this 20lb beef liver on the block.Wqould not sit still for me,I was a bloody mess at the time.Anyway walking down the isle of the back store(where counter was the length of the store) was the owner of the store. He was at that time about 70 + years of age.He stood at the counter watching me in is than $500.00 suit as I looked up he said boy do not touch nothing else,than he strated to walk around to the inside of meat dept.I saying oh know I am getting a chewing. But to no prevail he came to me and asked how long I have been aboard his company,I acknowledged 3 weeks.He than said let me show you how to do this liver. With no apron on mind you he showed me how to skin and devein the liver,Than he said pick up the liver,rub it in the juice on the block,than wipe block down than drop live on skinned side down. So i did this and imagine that,the liver does not slide all over the place. And believe it or not ,not a drop of blood on his $500 suit(lol).
With that said I do miss doing this style of cutting with a great passion.As we sold the center slices of liver as baby liver.Now calves liver is a tough one to clean and cut,But great eating.
