Kidney (food)

[3] Typically used in cooking are beef, veal, lamb and pork kidneys.

[9] The kidneys are intended to be stored in the refrigerator for no longer than one day, but they also can be frozen.

[2] During grilling or frying, kidneys can be overcooked, because they easily dry out.

[2] Kidneys, along with liver, contain the most riboflavin compared to other offals and meat.

Cooked kidneys were found in the Saqqara tomb of a female noble among other dishes.