Beef Heart

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?

  1. 4 weeks ago
    Anonymous

    what do you mean its still talked here.

    • 4 weeks ago
      Anonymous

      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.

      • 4 weeks ago
        Anonymous

        yeah specifically its not talked much but its still mentioned often

  2. 4 weeks ago
    Anonymous

    I cut it up, chuck it in my mincer and make burgers with it, using shredded blue cheese and Hispanices to mind it.

    • 4 weeks ago
      Anonymous

      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.

    • 4 weeks ago
      Anonymous

      Do you clean it beforehand? Everywhere I read says to trim the fat, silvery skin, inner membrane, veins, etc., basically like filleting salmon.

      • 4 weeks ago
        Anonymous

        hell no i don't do that gay shit

        • 4 weeks ago
          Anonymous

          Some also add store-bought ground beef to the minced heart to hide some of the flavor, do you do that?

          • 4 weeks ago
            Anonymous

            OP here, I simply pressure cooked the thing with a little water, diced onion, salt, and pepper. Tasted great and made nice firm slices.

    • 4 weeks ago
      Anonymous

      Based, post method

      Also any anons have beef organ pate recipes?

  3. 4 weeks ago
    Anonymous

    I took the heartpill recently too. It's actually insane how overlooked this cut of meat is.

    • 4 weeks ago
      Anonymous

      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.

      • 4 weeks ago
        Anonymous

        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.

        • 4 weeks ago
          Anonymous

          >heart from actual human beings
          Have you been eating human hearts?

        • 4 weeks ago
          Anonymous

          >heart from actual human beings
          Have you been eating human hearts?

          answer us op. are you a… c-cannibal?

          • 4 weeks ago
            Anonymous

            I wouldn't worry about it

    • 4 weeks ago
      Anonymous

      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

  4. 4 weeks ago
    Anonymous

    Think about browning and braising it. What nutrients does it have compared to liver?

    • 4 weeks ago
      Anonymous

      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.

      • 4 weeks ago
        Anonymous

        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.

      • 4 weeks ago
        Anonymous

        You can't get vitamin A poisoning from liver, only from synthetic vitamin A. Vitamin toxicity studies are done with supplemented (synthetic) vitamin A

        • 4 weeks ago
          Anonymous

          >vitamin toxicity
          no such a thing

          not true, stop spreading bullshit

          • 4 weeks ago
            Anonymous

            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

            • 4 weeks ago
              Anonymous

              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

  5. 4 weeks ago
    Anonymous

    wont eating beef hearts cause vitamin A poisoning?

    • 4 weeks ago
      Anonymous

      No, beef hearts are high in B vitamins. Liver is high in vitamin A.

      >tastes like more flavorful roast beef
      ye that's fucking wrong
      it's good in slow cooked beef and onion soup tho

      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.

      • 4 weeks ago
        Anonymous

        just doesn't remind me of roast beef I guess
        how'd you cook it bud

  6. 4 weeks ago
    Anonymous

    Isn’t heart a red muscle? Should be tasty and nutritious.

  7. 4 weeks ago
    Anonymous

    >tastes like more flavorful roast beef
    ye that's fucking wrong
    it's good in slow cooked beef and onion soup tho

  8. 4 weeks ago
    Anonymous

    cant do it man. cardiac tissue has too weird a texture for me. not even with a shit load of butter

  9. 4 weeks ago
    Anonymous

    >vitamin toxicity
    T-thats a thing?

    • 4 weeks ago
      Anonymous

      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.

  10. 4 weeks ago
    Anonymous

    What’s so special about beaf heart? I see no reason to eat it over regular beef.

  11. 4 weeks ago
    Anonymous

    What the fuck does heart taste like? I cant stomach liver, kidneys, intestines, lungs... I havent tried brains and I refuse to.

    • 4 weeks ago
      Anonymous

      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.

      • 4 weeks ago
        Anonymous

        Interesting thanks, Ill ask my butcher about it next time. Forgot to mention I also tried tongue and Im also not a big fan.

  12. 4 weeks ago
    Anonymous

    i like eating poultry hearts raw, they taste good

  13. 4 weeks ago
    Anonymous

    in France we BBQ duck hearts on a stick, it tastes great

  14. 4 weeks ago
    Anonymous

    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.

    • 4 weeks ago
      Anonymous

      Either make a stew or cook it really fast like a steak.

      • 4 weeks ago
        Anonymous

        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.

  15. 4 weeks ago
    Anonymous

    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

  16. 4 weeks ago
    Anonymous

    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

  17. 4 weeks ago
    Anonymous

    >vitamin toxicity
    no such a thing

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