Beef Kidney

Name: Beef kidney — a strong-flavoured, dense organ, made up of many small lobes, with a distinctive mineral taste, and a firm, slightly chewy texture. It is the key ingredient of steak and kidney pie and pudding, and is eaten in many cuisines.

Description

Kidneys filter the blood, so they have a strong, ammonia-like flavour if they are not fresh, or not prepared properly. They are cleaned by removing the fatty core and membrane, and soaked in milk or salted water to mellow the taste. Young animals have milder kidneys, and lamb and veal kidneys are less strong than beef.

Beef kidney is a staple of traditional British dishes, such as steak and kidney pie, and steak and kidney pudding, and is also used in French rognons dishes, Chinese stir-fries and Middle Eastern grills. It is popular for its flavour in long-simmered dishes.

Main nutrition value

Offal is dense in nutrients, including vitamin B12, iron, zinc and other minerals and B vitamins, and much cheaper than muscle meat. Beef kidney is particularly rich in vitamin B12, selenium, riboflavin and iron, and low in fat.

How best to be consumed

Beef kidney is trimmed, soaked and cooked well, usually stewed.

1. Remove the outer membrane and the white core, and chop into small pieces.
2. Soak in milk or salted water for 30 to 60 minutes, to remove strong flavours.
3. Simmer slowly in pies, puddings and stews for 1.5 to 2 hours, until tender.
4. Cook thoroughly, to at least 71°C, as undercooked kidney is tough and risky.
5. Buy it fresh and cook it within a day.

Overconsumption could cause…

Beef kidney is nutritious, with some cautions.

1. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
2. Dietary cholesterol, which is higher in organ meats, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
3. Heavy metals, particularly cadmium, which can accumulate in kidneys, so eat them occasionally, rather than often.
4. Food poisoning from undercooked or poorly handled organ meat, so cook it through and keep it cold.
5. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.

GroupsOrgan MeatsMammals (red meat)High proteinRich in folateRich in ironRich in seleniumRich in vitamin ARich in vitamin B12Fresh

Related foodsLamb KidneySweetbreadsBeef HeartTripePork LiverBeef Liver

Wikipedia — Kidney (food), used for origin, naming and history: https://en.wikipedia.org/wiki/Kidney_(food)