I was brought up on organ meat. My mother use to roast in the oven. Even though we knew it was heart we looked at it like it was roast beef. Then it went out of fashion . Since going keto 2 1/2 years ago I can't get enough , lambs heart been my favourite .
The best “steak” sandwich I ever had was a lamb heart, cut into strips, marinated in lemon and olive oil, quick seared and on a fresh chibatta roll with a smattering of horseradish and arugula. Damn it was good.
Agree! Love heart and all the benefits. It's always on the menu here. I like to broil it quickly in my oven and eat it with an egg yolk and suet in a bowl. Breakfast most mornings.
Cool video this is a great series! My favourite way to cook heart is to get 2 slices off of my butcher and I cube it and sauté on the pan for a short time and eat it in the morning with eggs and bacon. I think heart is the organ with highest amount of magnesium? Would make sense because I always feel nice after eating heart.
Love you’re giving examples of organ meats, I’m lovin and learning about being carnivore... just was at the store and bought a beef heart just because of you guys!!! Well done 👍👍
Fantastic video. i really like how you showed feeding the dogs the raw heart tubes. A lot of people are hesitant to feed their dogs raw meat and showing it in action really helps them. Thanks!
I just made heart for the first time using the first method in your video with the butter and salt. Omg it was delicious! Tastes very similar to steak!
Great video! We incorporate beef and chicken hearts and livers into our carnivore diet. Wonderful stuff grilled hot and fast or ground into burger with plenty of fat.
If you really can't take the straight up version, or the braised version, use heart meat with less lean pork or beef to make patties or sausages. The other meat will lend fat, and the seasonings you choose will help make it taste more familiar. You can even add liver and you'll barely notice it.
My local grocery store sells beef hearts in vacuum sealed bags (HEB in Texas). I cook on low in a a crock pot on low for 6 to 8 hours with some water or broth. I add stew veg half way thru. At the end I cut up the heart. I never bother trimming fat or cutting the arteries. you won't care. its is soooo beefy!
I just had an amazing awoke conversation with a local butcher whilst enquiring about beef heart ect...he asked me what i was going to do with it...then we engaged in a really interesting educational dialogue!!👍
Yes Butchers are great! They helped me navigate from 45 yrs of vegetarianism into near death; now autoimmune AS Arthritis I needed to learn how to enjoy all of it particularly Tendons & Heart!
Thank you for making this video ladies! I've recently become very interested in organ meats, and your educational and instructional video has helped me take a lot of guess work out of it. Omg your recipes look so delicious! Thanx again!
I know with chicken hearts, I have to cut every heart open and remove the blood clots before cooking. Is this a similar problem with beef hearts? Will there be blood clots?
My mom used to fry this for us when we were little. It was never tough and it always tasted so good. The only problem I'm having is finding it here in Texas:(
i recently tried this sous vide style stuffed with bacon and mushrooms, was supposed to add spinach but i forgot. i made a gravy from the juices that came out and it was amazing, definitely going to make it again
@Strong.Sistas I have a question about cooking the heart.. At first you say its a lean cut of beef, wich doesent add u p.. its the harders working muscle in the entire body.. so how can it be lean and cook like a steak??? ... Most likely its so tough on singnue that it needs the long braising like chuck or legmeat... xo what now is actuallly better... it cnat be lean, and tough at the same time can it? its the hardest working muscle of anyy animal..... Please expain better... Just like a ribcap, cheak, oxtail or whatever you cant just cook it like a steak can you? its tough, works hard, has a lot of signue... Love to learn... please react
OK... I know this is an old video so not sure if it will get a reply but I'll try anyway. All the recipes for jerky I see seem to require marinating in some concoction. Is this necessary for successful dehydration or can I just lightly salt and season? TIA.
I'm sorry, but seasoning it with just salt is a disgrace, also why was it gray? I'd recommend hotter oil and pressing it down when you cook it fir a more even crust.
@@StrongSistas honestly...never had it...but your vid kicked me in the ass...just on my way to the butchers to pick up the goods...however I spearfish and eat the whole fish including the head and I eat liver...im new to this nutritional education...oh and natural probiotics....😊👍
I'm anemic and really need to get some iron in my diet. I have been grinding up beef heart and adding it to my ground beef and I can't taste it. Thanks for the video!
Meximart or asian markets have the best and cheapest meat. If you're not into the taste of beef heart you can soak it in milk or lime water for an hour first.
Super, easy to follow intro' to preparing and cooking beef heart. I've been LCHF for around 7 years, but recently been considering moving more in the direction of carnivore. Don't think I'll cut green veggies out entirely, but would like to explore organ meats more in my diet. I just loved the idea of making burgers with beef heart. I see these items in my local supermarket - here in the UK - and can't believe how cheap they are. I already eat lamb and chicken liver, and have no issue with the taste or texture. Well-prepared, both are delicious. Thanks so much for sharing!
The overcooked second method hurts my 💙 😂 first version was cooked perfectly, lacked seasoning for me. Try some garlic rosemary butter basting. Regardless, you ladies are absolutely beautiful. Easily a new subscriber.
Great video, I'm able to find some but not always the best cutting on it(how its sold, not me lol). I first tried it when I bought some to make jerky for dog and I cooked some. Now a favorite part.
