Beef kidneys

Description

Beef kidneys have a distinctive, slightly mineral and somewhat metallic taste with a delicately firm, fine-grained texture. Visually, they are dark red with a sheen, surrounded by membranes and fat, which should be removed before processing to soften the aroma. They are a source of high-quality protein and B vitamins, particularly B12 and riboflavin, as well as iron, selenium, and zinc, which support blood formation and energy metabolism, but they also have a high cholesterol content, so it's best to consume them in moderation. In the kitchen, they work well when braised, fried, or in stews, pairing nicely with onions, vinegar, wine, citrus, and mustard, which balance their intensity. They should be stored chilled (0–4°C) for a maximum of 1–2 days, tightly wrapped; for longer storage, they can be frozen for about 3 months after being cleaned.