How to butcher a beef heart.
December 19, 2008 on 7:11 pm | In Videos | Comments
I have received a lot of questions about how to butcher a beef heart. I recently made a video to answer these questions. After the break you will find a recipe for beef heart tartare.
7 Responses to “How to butcher a beef heart.”
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Mmmm, this video is just the inspiration I need to tackle the hearts of bison, beef, lamb, and goat I have in the freezer. I had planned to grind them to mix with bison meatloaf, but this looks much better!
I’ll have to find a foccacia substitute, though, as I don’t eat wheat anymore. Perhaps lettuce wraps, cabbage leaves, or endive scoops.
This recipe sounds very good… I’ll have to try it.
Beautiful. Thanks for the instructions on the butchering. I have been eying the lamb hearts available at a local sheep farm store, but had no idea what to do with them. This will definitely help. Please keep the videos comming. I find that the actual cleaning of the organs is a real stumbling block, and there are so few resources available.
A very useful video – I am a big heart fan, and I am always asked how to break one down, so I will have them come here for that.
As for the tartare, I riffed off yours with wild duck hearts the other day and it came out fantastically! Thanks for the inspiration.
h.
Thank you!! I have been trying very hard to make my “Hearts” clean as possible. This help much.
-Frank
THANKS! I am slowly learning the wonders of offal and got a heart when I ordered my beef for the freezer. I had no idea how to prepare it, the book I have doesn’t really have good instruction and this video is exactly what I was hoping to find. Fantastic!
If you toss it in the freezer for about twenty minutes you can just remove the silver skin in one or two easy pieces.