Brilliant work with that knife! I am in awe. I was wincing as you went, as I would have lost a finger or two. And I have a beef heart in the fridge. Maybe slow roasting, stuffed with garlic might be safer ...
Now there`s a man with a sharp knife,,,People use the "RIGHT" knife for the job I watched some videos on the heart and i could have cut that heart up with a chain saw,,,them poor people need to watch this guy
Beef heart ,,,ox heart ,, what ever you want to call it. It is one of the most over looked pieces of meat in the market! This guy does an awesome job of cleaning it,, Watch Andrew Zimmern doing his thing cleaning it and cooking it,,, I'm having heart tomorrow night MMMM What a delicacy,,, :) thanks for sharing!
Heart is amazingly tasty, I would say nicer than liver or kidneys because it doesn't have that classic 'organ' taste, as much as I love my liver & bacon! This piece of meat is SO badly treated and SO forgotten about it is unreal. We live in a time when people are pinching pennies and STEALING meat because they claim not to be able to afford it. Well HELLO, heart only costs £1 for TWO lambs hearts in my local tesco, go try it, and you will NEVER look back. Google can provide cooking tips too!
I just had beef heart yesterday for the 1st time im my life. I coated it in flour with some salt and pepper, and put it in a pan with vegatable oit, garlit and thyme. It's very good, but at the same time reminds me of chicken/turkey heart. It tastes like concentrated dark meat from a chicken or turkey, and has that same "bouncy" kind of chewyness to it. I love it.
Thanks for the video. I'm concerned that some amateur butchers will be having a lot of cut fingers as they watch you cut towards your fingers. I've processed over 200 deer in my days and have found the safest way is to NOT cut towards your fingers. But then I am an amateur. Again, thanks for the video.
Do you have to remove some of that,I've always done stuffed beef heart and its DELICIOUS, but this video was great...I'm an ole country gal and we always slow roasted the stuffed heart after removing the outer fat to render...never considered doing one like this so may try it but I love the beef innards, lol...don't need fancy cuts, grew up on all kinds of inward parts of beef...as a kid wasn't fond of the brains though🤣
That recipe (which I guess isn't on this site, I saw it on its page on the how-to site) is superb, thanks a lot. I love asking my butcher for things like heart, tongue etc, and this gave me an excuse to get another heart to try out, thanks a lot.
tallow is rendered suet(raw fat)....just take whatver big chunks of beef fat you have either dice them or grind them...render like you would bacon until you have crispy bits....strain the fat out and use
i knew i was cutting it right. i want to ask you how to make burgers and tacos with beef heart. also how do i handle beef tongue? do you got a video on beef tongue?
Thank you for this! I’ve cooked prepared and cooked beef heart once 12 years ago and bought one yesterday on impulse 😅 I think the camera should be set up over the cutting board, not complaining or anything but I think that would make a big difference. I also have 5lbs of ox liver, 9lbs of sliced goat leg, 400grams of minced lamb and my freezer just died. It’s just me here and there’s quarantine, so I can’t really hahaha why am I typing this
The heart can be boiled whole, it does not need cutting up.The whole heart is edible and delicious. Boil till well done and tender. Serve thin slices with horse-radish sause. Delicious!
@ChemicalMikeUK No, it was fine. It was absolutely delicious, we pan-fried some with garlic and red wine until it was cooked rare, Hubby and i argued over who got the last piece, the rest we stewed. The trimmings were used for a stock and then given to our pets after ebing strained out and the fat was rendered down for storage, we'll use it to cook with. Great value for the £3 and absolutely delicious.
I found your video because I wanted to try beef heart. But the one I got was not as fat capped as yours was... And it was done a different way then yours, before I bought it. But your video was the best overall. Thank you so much. Beef heart came out good too, via your tips ❤
There actually seems to be some truth to this. Heart is rich in CoQ10, which is a nutrient that supports heart health. If this kind of stuff interests you, check out Chris Masterjohn
Technically heart is actually a muscle, making it no different ot a standard cut of beef...[/pedantry] We have a beef heart in the deep freeze right now, it's the size of my head! It cost us £3, i'm looking forward to eating it, beef heart is supposed to taste just like the best cuts of steak and be more tender than any of them. Mmm.
Amazon. Filet knife. I just use one knife for everything a Japanese 7 layered steel chefs knife with a broken tip bc someone “borrowed” it one time. Single bachelor over here, love cooking, not a fan of dishes. MAC is a good value brand, great quality and not too pricy. Better to have one great knife than a set of cheep knifes with a fancy block or whatever. Oh and I sharpen the knife a lot. Bc I also love my fingers. The advantage of that filet knif is that the blade is more flexible and with a thinner point it’s easier to get in between layers like that. But, I’m used to using this knife and I filet tiny citrus fruits with it and everything.
@@foxfroth2179 Thank you so much. I'm on the hunt now. I am that person with all the crappy knives. I love to cook as well and I tend to always go for the same knife too, but it's not that great. Would it be okay if I find a knife I may want to get and ask your opinion before I pay for it?
@xhellonhighheels69x You said that you hope he washed his hands? He's preparing beef heart for Christ's sake! Any dirt he has on his hands could only enhance the flavor.
The fat on the heart isn’t palatable? The whole heart isn’t palatable! There is nothing as disgusting as “organ meat”. If you’re a great cook then you could make a turd taste delicious but for the most part organ meat is uneatable and disgusting tasting, including beef heart in my opinion.
This way of prepping a heart makes stuffing and roasting it impossible, which is the best most classic way to serve heart. It’s also false that the tallow cap is unpalatable. Obviously, this guy doesn’t cook.