Calf’s liver

Calf’s liver is generally considered healthier and more desirable than regular adult beef liver, for a few key reasons:

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✅ Nutritional Comparison

Nutrient	Calf’s Liver (per 100g)	Beef Liver (per 100g)
Vitamin A	~15,000 IU	~16,000–20,000 IU
Vitamin B12	~70 mcg	~70–80 mcg
Iron	~6.5 mg (more bioavailable)	~4.9 mg
Copper	Slightly lower	Slightly higher
Protein	~20g	~20–22g
Saturated Fat	Lower	Slightly higher
Cholesterol	Lower	Higher

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🟢 Why Calf’s Liver May Be Better:

1. More Tender and Mild
   Calf’s liver is finer-grained, softer, and has a milder flavor—less metallic or bitter than beef liver.

2. Fewer Toxins Accumulated
   Since calves are younger, their livers have had less time to accumulate environmental toxins or residual medications that older cattle may be exposed to.

3. Easier to Digest
   Some people report better digestion and less stomach discomfort with calf’s liver.

4. Still Nutrient-Dense
   While slightly lower in a few vitamins and minerals, calf’s liver still provides more than 1000% of daily Vitamin B12, preformed Vitamin A, and heme iron.

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⚠️ Things to Keep in Mind

• Source matters. Grass-fed, pasture-raised calf or beef liver is vastly superior to conventional feedlot sources—regardless of age.
• Liver is very high in Vitamin A—eating it 1–3 times a week is usually plenty.

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🔚 Conclusion

Calf’s liver is often preferred for its texture, cleaner profile, and still-rich nutrition. If you're eating liver regularly and want a milder experience with fewer potential contaminants, go with calf's liver.