Why the FUCK did nobody tell me about this stuff? Everybody is always talking about liver and shit.
>cheaper end of organ meats
>tastes like more flavorful roast beef, just put some salt and pepper on it
>still super nutritious
>easy to prepare
>water soluble vitamins mean you can eat a ton of it without worrying about vitamin toxicity
Like liver is ok but heart is just better beef. Wtf, why does nobody talk about this?
what do you mean its still talked here.
I've never seen anybody talk about beef heart specifically and how good it is. I only see thread either about organ meat in general or about liver. Beef heart should be the go-to for getting people into organ meat, it's easy, cheap, and anybody that likes beef can like beef heart. A lot of people try liver and get turned off from all organ meats I feel, when they should be trying beef heart and going from there.
yeah specifically its not talked much but its still mentioned often
I cut it up, chuck it in my mincer and make burgers with it, using shredded blue cheese and Hispanices to mind it.
That's pretty based. I'm thinking I'm going to use some to make french dip sandwiches to take to work. The juices that were left when I finished cooking it (used a pressure cooker for 45 min with a chopped onion to cook 1lb heart) would make a kick ass au jus. I straight up drank the broth when I made it because it tasted like the best french onion soup I ever had.
Do you clean it beforehand? Everywhere I read says to trim the fat, silvery skin, inner membrane, veins, etc., basically like filleting salmon.
hell no i don't do that homosexual shit
Some also add store-bought ground beef to the minced heart to hide some of the flavor, do you do that?
OP here, I simply pressure cooked the thing with a little water, diced onion, salt, and pepper. Tasted great and made nice firm slices.
Based, post method
Also any anons have beef organ pate recipes?
I took the heartpill recently too. It's actually insane how overlooked this cut of meat is.
When I was trying to find recipes they were saying it was tough and bitter, don't know wtf they were doing to it to mess it up that bad.
Maybe it depends on the animal, but I've never heard a single poor review of heart from actual human beings, so they must just be shit cooks.
>heart from actual human beings
Have you been eating human hearts?
answer us op. are you a… c-cannibal?
I wouldn't worry about it
I been eatin chicken hearts because they're dirt cheap and in the aisle (butcher is always a weird guy in canada I think they got a cult), but there's so much Iron I went bright red in the face, I really gotta rinse em off or something if I'm gonna eat more
Think about browning and braising it. What nutrients does it have compared to liver?
It's definitely not as nutritious (liver is a powerhouse) but it's got a higher protein ratio (75% vs 65%) and like it says in the OP, the proportions of vitamins and minerals are more balanced so you can eat more of it without getting too much of any one thing. Your body also sheds excess vitamin B very easily while stuff like excess vitamin A and copper are hard to remove and can cause damage.
These are both 4oz servings by the way. By the looks of it, you could eat two or three times as much heart without any getting too much of any one nutrient.
You can't get vitamin A poisoning from liver, only from synthetic vitamin A. Vitamin toxicity studies are done with supplemented (synthetic) vitamin A
not true, stop spreading bullshit
Completely true. The only way you can get sick is if it's bad quality liver and has thus accumulated toxins. If it's good quality liver you can't get sick
Lookup the story of the crew that got hypervitaminosis or whatever it’s called. They didn’t have food down in Antarctica and started eating the huskies, and ate too much husky liver (which is WAY too rich in vitamin A for humans) and their skin basically started falling off and they got sick and died.
Overdosing on substances from natural sources are a thing no matter what the substance is dumbass. If it’s in high enough concentrations, and it’s detrimental at those high enough concentrations, then it can hurt you, duh
wont eating beef hearts cause vitamin A poisoning?
No, beef hearts are high in B vitamins. Liver is high in vitamin A.
It's not wrong tho, I just did it and it tastes like an extra meaty roast beef. It's not as fatty, if that's what you mean, but it's a good, flavorful cut.
just doesn't remind me of roast beef I guess
how'd you cook it bud
Isn’t heart a red muscle? Should be tasty and nutritious.
>tastes like more flavorful roast beef
ye that's fucking wrong
it's good in slow cooked beef and onion soup tho
cant do it man. cardiac tissue has too weird a texture for me. not even with a shit load of butter
>vitamin toxicity
T-thats a thing?
for fat soluble vitamins (A, K) yes. Water soluble vitamins like C you just piss out. apparently if you eat a whole polar bear liver it can kill you.
What’s so special about beaf heart? I see no reason to eat it over regular beef.
What the fuck does heart taste like? I cant stomach liver, kidneys, intestines, lungs... I havent tried brains and I refuse to.
It tastes like a normal, quality steak with a very very minor iron aftertaste. If you cooked it in secret and gave it to someone claiming it was filet mignon they would probably believe you. I just wouldn't buy other cuts of beef over heart the majority of the time.
Interesting thanks, Ill ask my butcher about it next time. Forgot to mention I also tried tongue and Im also not a big fan.
i like eating poultry hearts raw, they taste good
in France we BBQ duck hearts on a stick, it tastes great
It's tough, literally like eating rubber, and you run into the occasional blood clot which tastes disgusting. if you make it into a stew it is no longer tough but the smell it creates while it is cooking is horrible, literally makes me nauseous despite the stew tasting like regular beef stew.
How the fuck do you prepare it in a way that doesn't make it inedible or stink up your house? Only way it seems like it'd work is mincing it, and I don't have a meat grinder.
Either make a stew or cook it really fast like a steak.
cooking it for an extended amount of time creates a horrible stench, probably the clotted old blood releasing and oxidizing. the meal itself is delicious but the smell during cooking puts me off eating.
If cooking it like a steak, how thick should the cuts be? I made relatively thin cuts and it was still like eating shoe soles.
Ok you guys has psy opd me into trying this meme.
I bought a slow cooker, some heart, some liver, stock cubes, and some all purpose seasoning
Fucking hell, this world is crazy. Anyone can just go and get a fucking cow heart at his own convenience. Don't know why other organs don't make me feel this way, it's just fucking weird
>vitamin toxicity
no such a thing