I tried cooking it once with some of the beef liver I bought here, but sadly, as my first time cooking liver, I kind of ruined the dish by insufficient preparation. Still was edible… but a flavor that I was not happy with at all. Eventually wound up throwing it all in a pot and cooking it in some of the collagen broth to leech out some of the unpleasant flavor from the liver. Good, but overpowered by the taste of the liver, which I had previously only had in the form of pâté, or chopped liver. Too strong the way I cooked it. On second try, just used the beef bacon by itself, with a little bit of salt, as I had noticed that the flavor was a bit too mild in the first preparation. Not the same kind of crispiness of fat and juicyness as pork bacon, but undeniably tasty. More stiff when cooked through, and takes a bit longer to brown than pork alternative.