I had assumed that all meat was carb-free. Wrong! The USDA site lists a significant carb content for beef liver and a reasonably high level in sheep and chicken liver, too. What sort of carbs are these? I know carbohydrates are stored in the liver, so perhaps I should have expected that analysis would show them to be there. But carbs are stored ready for direct use in the muscle cells as well, and analysis of the latter reveals no carbohydrate content. I'm puzzled. Can you enlighten me? Keith