A high-quality beef kidney cut should be firm to the touch, with a deep reddish-brown color, free from any unpleasant odors. The surface should be smooth and glossy, with minimal visible fat or connective tissue. The kidney should be sourced from a younger animal for tenderness, as the flavor is milder and less gamey compared to older livestock. Proper trimming is important to remove any surrounding suet (fat) and any tough, fibrous sections. When cooked properly, beef kidney becomes tender with a distinctive, rich, earthy flavor, often used in traditional dishes like steak and kidney pie or stews. It’s a nutritious organ meat, rich in iron, vitamins, and protein.