Beef Liver

Yes. Beef liver is a potential choking hazard due to its tough and chewy consistency. To minimize the risk, consider making a homemade pâté or finely chop beef liver and add to other foods. As always, make sure you create a safe eating environment, stay within an arm’s reach of baby during meals.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to beef liver are rare, although it is not unheard of. There is a type of allergy that can develop when a person is bitten by the Lone Star tick, which puts a sugar molecule called alpha-gal into the person’s body, which then triggers an allergic response when red meat is consumed in certain people. Individuals with a dairy allergy may have an increased risk of being sensitive to beef, although this is uncommon.

As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely as baby eats. If there is no adverse reaction, gradually increase the serving size over time.

Yes, in very small amounts. Beef liver is incredibly nutrient rich, including amino acids to build new proteins, zinc for immune system support, selenium for thyroid function, and choline for brain health, as well as vitamin B12 and folate for healthy neurodevelopment. It also contains plenty of iron, though only about half as much as chicken liver.

What makes beef liver nutritious is its dense combination of all of these essential nutrients, many of which are often low in the diets of infants and toddlers. However, beef liver has extremely high levels of vitamin A (2.5 times more than chicken liver), and despite vitamin A being an essential nutrient, too much can be extremely toxic and can lead to irritability, nausea, headaches, dizziness, and more. For that reason, limit offerings of beef liver to once – and no more than twice – per week and serve small quantities of no more than 1 teaspoon at a time. If that is challenging to keep track of, consider avoiding beef liver entirely. If taking a multivitamin or any other supplements, children may already be receiving adequate or excessive vitamin A, so be sure to talk to your pediatric health professional for further guidance.

While a key role of the liver is to filter toxins, it turns out that, just like other parts of the animal, the liver can accumulate metals, pesticides, and other contaminants from the animal’s environment. Further, liver stores minerals – including heavy metals, the levels of which vary greatly – and can be toxic when consumed in excess. Studies show that chicken liver contains some of the lowest amounts of these metals.

Note: Sometimes, liver is packed with the gallbladder, a greenish organ that stores a digestive fluid called bile. Keep it or discard it—you decide. The gallbladder and bile are edible, add bitterness to food (a notable flavor in some cuisines, particularly in South Asia and in some Native American tribes), and sometimes serve as medicine.

★Tip: Beef liver is typically sold by the pound. If you purchase an entire liver, you will surely have leftovers – you won’t use it all of it at once because you’re limiting the amount served to baby. Instead, cut into sizes that are more suitable for your needs, then freeze whatever you don’t plan to prepare right away. Alternatively, ask your local butcher to cut liver into smaller sections, and buy only what you need.

Liver (from cow, chicken, fish, and many more animals) is one of the most nutritious meats we can eat. This vital organ purifies toxins and processes vitamins and minerals during digestion, passing some to fuel bodily functions and storing others for energy. People often love or hate liver for its distinctive taste—an intense minerality that pairs well with sweeter vegetables and fruits. Beef liver and onions is a dish prepared across the globe, the sweetness of the caramelized onions complementing the earthiness of the liver. But there’s no need to stop at onions! In dishes from various cultures, beef liver is also cooked with tomato sauce, boiled bananas, or even caramelized peaches to achieve a similar balance of sweet and savory.

Chicken liver. While both chicken and beef liver are suitable for babies when offered in small quantities, chicken liver is almost twice as rich in iron per serving and is a bit more tender and, therefore, easier for babies to chew than beef liver. Also, beef liver is much higher in vitamin A than chicken liver. This is important because vitamin A is toxic in excess.