Beef Kidney

What it's good for:

Trim the fat and membrane, soak in cold salted water for 1–2 hours to mellow the flavor, then cut into chunks and braise slowly with onions and broth. Kidney and onions is a British classic.

Kidney has a stronger flavor than liver or heart, it's one of the more assertive offal cuts. The soaking step makes a meaningful difference.

Here's what you're getting:

Beef kidney is rich in B12, riboflavin, iron, and selenium. A traditional part of nose-to-tail eating. From cattle raised on pasture.

Pasture-raised kidney has cleaner flavor than feedlot.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed beef kidney in the fridge for 1-2 days, or refreeze immediately if not using.