Meat
Kidney
Beef kidney is a lobed organ with a strong, mineral flavour used in British steak-and-kidney pie, puddings, and grilled kidney breakfasts. Suet from around the kidney is prized for pastry. Soak or rinse well; remove the core white tissue before cooking. Overcooking toughens and amplifies ammonia notes. It is prized in traditional savoury pies and for suet more than as a modern centrepiece. Dice for pie fillings with beef chuck; or split, skewer, and grill quickly with mustard. Freshness is critical—kidney spoils faster than muscle meat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.16 g
- Saturated Fat 2.79 g
- Trans Fat 0.2 g
- Monounsaturated Fat 2.83 g
- Polyunsaturated Fat 0.54 g
- Cholesterol 258 mg
- Sodium 63.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24 g
- Water 62.8 g
- Energy 151 kcal
- Water 62.8 g
- Protein 24 g
- Fat 6.16 g
- Saturated Fat 2.79 g
- Monounsaturated Fat 2.83 g
- Polyunsaturated Fat 0.54 g
- Omega-3 0.05 g
- Trans Fat 0.2 g
- Vitamins 295 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 1.29 mg
- Vitamin B3 — Niacin 10.2 mg
- Vitamin B5 — Pantothenic Acid 3.37 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 24.7 µg
- Vitamin B9 — Folate 235 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 467 mg
- Major Minerals 465 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 258 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 1.29 · vitamin-b3-niacin: 10.24 · vitamin-b5-pantothenic-acid: 3.37 · vitamin-b6: 0.33 · vitamin-b7-biotin: 24.7 · vitamin-b9-folate: 234.8 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
English steak-and-kidney puddings and pies made kidney a defining British offal.
Grill and breakfast menus kept kidneys on café plates alongside bacon and chops.