Beef liver has traditionally been used in some cultures to support conditions related to the liver, including jaundice in adults. The rationale is largely rooted in the ancient doctrine of signatures and humoral medicine, which posited that consuming healthy animal livers could help heal diseased human livers. This belief can be found in various traditional medical systems, where organ meats, particularly liver, were prescribed for liver ailments and general weakness, owing to their high nutrient content (such as vitamin A, B vitamins, iron, and copper).

However, there is no robust scientific evidence to support the use of beef liver as a treatment for jaundice in adults. Jaundice is a symptom, not a disease, and can be caused by a variety of underlying conditions, some of which require urgent medical intervention. Modern medicine does not recognize beef liver as a therapeutic intervention for jaundice; instead, management focuses on diagnosing and treating the underlying cause. While beef liver is nutritionally rich, there is no clinical research demonstrating that it can resolve or improve jaundice itself. In fact, in some cases of liver dysfunction, consuming high levels of vitamin A (as found in beef liver) may even be harmful.

In summary, the use of beef liver for jaundice is based primarily on traditional practices rather than scientific validation, and the evidence supporting its efficacy for this purpose is minimal.