All About Beef liver
Your complete guide to beef liver - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Beef liver Last?
Storage times and freshness tips for beef liver in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge (unopened package)1-2 days
Signs of Spoilage
Dull, grayish-brown color instead of a vibrant reddish-brown; slimy or sticky texture; strong, sour, or ammonia-like odor.
How to Check
Visually inspect for bright, shiny, reddish-brown color. Touch should be firm and slightly moist, not slimy. Smell for a mild, slightly metallic aroma; any strong, unpleasant smell is a clear sign of spoilage.
Storage Tips
Store on the lowest shelf of your refrigerator to prevent any potential drips from contaminating other foods. Consume as soon as possible after purchase for best quality and safety.
cooked in fridge3-4 days
Signs of Spoilage
Dry or unusually hard texture; development of a slimy film; visible mold growth (rare); sour, rancid, or 'off' smell.
How to Check
Visually check for any unusual discoloration or mold. Touch to ensure it's not slimy. Smell for any sour or unpleasant odors; cooked liver should retain a mild, pleasant aroma.
Storage Tips
Cool cooked liver rapidly (within 2 hours) before refrigerating. Store in an airtight container to maintain freshness and prevent odor transfer.
cooked in freezer2-3 months (for best quality), up to 4 months (safe)
Signs of Spoilage
Similar to raw frozen liver: severe freezer burn; strong, off-putting odor after thawing.
How to Check
After thawing, visually inspect for unusual discoloration or signs of freezer burn. Smell for any rancid or 'off' odors.
Storage Tips
Cool cooked liver completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date. Thaw in the refrigerator and reheat thoroughly.
raw in freezer3-4 months (for best quality), up to 6 months (safe)
Signs of Spoilage
Severe freezer burn (dry, discolored, leathery patches); strong, unpleasant odor after thawing; significant change in texture after thawing.
How to Check
After thawing in the refrigerator, check for any signs of spoilage as you would with fresh liver: dull color, sliminess, or a strong, sour smell. Freezer burn primarily affects quality, not safety, but extensive burn can make it unpalatable.
Storage Tips
To prevent freezer burn, wrap liver tightly in plastic wrap, then in aluminum foil, or use a vacuum sealer. Label with the date. Thaw slowly in the refrigerator, never at room temperature.
raw in fridge (opened/prepared)1 day
Signs of Spoilage
Rapid development of dull color, sliminess, or a strong, sour, or ammonia-like odor.
How to Check
Same as 'raw in fridge (unopened package)'. Pay close attention to any changes in smell and texture, which can develop quickly once exposed to air.
Storage Tips
Once opened, transfer to an airtight container or wrap tightly in plastic wrap to minimize air exposure and prevent cross-contamination. Use within 24 hours.