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Beef heart

KristinnnKristinnn Posts: 133
edited June 2012 in EggHead Forum
We got a beef heart a couple weeks ago out of curiosity/health benefits.. in case anyone is curious it surprisingly tasted like a gamey steak.. like minute steaks.  I personally prefer the sirloin steak taste but after you get this thing chopped up and seasoned its just like eating steak..same texture and everything.

Comments

  • Nice. Way to branch out there!


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  • gdenbygdenby Posts: 5,357
    On the one hand, I have to say: "Congratulations for giving it a try," and as you have experienced, its a great piece of meat.,

    On the other hand, I have to say: "Drat, another person that knows a beef heart is worth more than $1.79/lb."

    I've found that they really benefit from brining for a day or two, with a couple of rinses. And that, after trimming away the suet fat, and as much of the connective fibers as possible. Doesn't need to be chopped up. Just sliced after cooking.

    Pretty cool to have a piece of beef with so much flavor, so tender, and no fat to speak of.
  • Village IdiotVillage Idiot Posts: 6,953
    All of a sudden, I have an urge to watch Dances With Wolves again.   :))
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  • TUTTLE871TUTTLE871 Posts: 1,316
    All of a sudden, I have an urge to watch Dances With Wolves again.   :))
    TATONKA!!

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • mrjwhitmrjwhit Posts: 83
    I totally am hooked on heart! the flavor is out of this world and the price is fantastic. The better you cook it the less anyone will think it's anything, but a roast or another cut of meat.
    Large BGE as of Father's day '12 http://www.jwhit.com
  • BG CopBG Cop Posts: 8

    How do you cook it?  high and fast like a steak?  Med rare?

  • KristinnnKristinnn Posts: 133
    both high and fast and med rare to rare.  it would probably be ideal on a cast iron skillet.
  • gdenbygdenby Posts: 5,357
    Heart can also be done low and slow. It needs to be well trimmed, and placed in a marinade overnight. Here's a pick of one, a bison heart.

    Looks nice and crisp, but was actually pretty tender. Sliced well.


  • BigLogHomeBigLogHome Posts: 10
    I am up for trying anything once. But... I have to admit telling my wife we are having beef heart for dinner will probably not meet with much enthusiasm. But then again - I make pigs feet and she doesn't eat that.  :-)
  • KristinnnKristinnn Posts: 133
    Trim it up and don't tell her. I cubed it.
  • BigLogHomeBigLogHome Posts: 10
    Hahaha...  Funny!  Might just do that.
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