I've been curious to ask somebody more knowledgeable on buying good quality liver. Currently, I purchase lamb liver from two sources:
Supermarket - vacuum sealed from NZ
Butcher - sourced within UK
Supermarket liver isnt ideal but it really isnt *that* bad. Sometimes its excellent, actually.
The butcher, however, has always been consistently good to the point where you would rather buy their liver than the steak they sell. The cuts they sell are visually uniform compared to the supermarket that can vary greatly in texture, colour and size. Ive not managed to pin point what differences it makes considering ive not been zc for long. However, is there any actual way to determine its quality by visual assessment? Are certain sections naturally grainy, pale or dark red than others or am I eating liver of a sick animal? Do certain parts of the liver actually taste worse/stronger than other areas?