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.
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.
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 ...
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 ❤
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.
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!
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!
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🤣
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
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!
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
@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.
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?
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?
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
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.
@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.
![Eminem - Fuel (Shady Edition) feat. Westside Boogie & GRIP [Official Audio]](http://i.ytimg.com/vi/k1OquBida9s/mqdefault.jpg)
Thank you for this instruction. I just cleaned up my first beef heart minutes ago and your video helped immensely.
Goblinjoe he taught you wrong.
Beautifully done. I have just cleaned and filleted a beef heart to make Peruvian anticuchos. Thanks for this video!
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.
it tastes absolutely delicious
If you can find beef testicle, it’s similar too.
@@ramencurry6672 lmao
You ruined the most nutrient dense piece of meat with vegetable oil…
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.
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 ...
Preparing a heart for some corazón de res tomorrow! Thanks for the great video.
Ha, had to pause the video at the Austin Powers joke. Well done. 😂😂🤣🤣😂😂
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 ❤
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.
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!
That is a gorgeous heart! The color is amazing!
Lmao that cheeky austin powers reference
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!
Have fun boiling your meat @dougbrown479 😂
Man I could watch you clean meat all day. Skillful.
Beef heart is underrated for sure
+GengusHitler lol! Hey at least you're eating! Don't be so hard on yourself :p
Ms. Eats and Lifts nice gain 😋
I had no idea there was a use for the silverskin and connective tissue scraps! I'll save mine and grind it for sure! I love a good ragu.
That was awesome.
This is fantastic, thank you!
How do you render beef tallow? Also, what is the name of your knife?
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🤣
Just bought a heart and made beef stroganoff super cheap lean protein.
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
😢
Nice job, young man. Beautiful piece of meat!
thank you very much! i learned a lot!!
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!
oil and garlic* not oit and garlit lol...
Just what I needed. Thanks!
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
@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.
An 11 year old comment. I’m guessing you and your “hubby” have since divorced? Few marriages last these days.
@@stephenmartinez1 we celebrated our 13th anniversary earlier this year, we also now have a daughter.
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
What knife is that? It is amazing to watch
excellent Video....hope you get more subscribers and do much more stuff!
Great instructions!
This is a great video
Did you remove any of the valve? Perhaps in the last piece?
doesn't resemble a heart at all once this guy prepares it
Turnep it won’t taste the way heart should, either.
oh yeah also i just subbed to you.
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?
I have directions in my cookbook offalgood for all organs
It's weird I have an ick factor towards hearts but it still has my mouth watering. Maybe I'll try some without looking at it next time I see it.
Fat not palatable? It's what gives beef that rich buttery consistency and FLAVOR. 🐂
Can I make soup with the trimmings?
Very helpful
Best album ever
I wonder if the Vietnamese restaurant I go that serves heart do all the trimming of the heart themselves, or can you get it pre-prepared?
What kind of knife is that?
Is it me or he is enjoying the flipping of it? He constanly lifts it up and flips it/slaps it to the cutting board?
@anaheimdennis Why are you watching the video?? I'm getting a great lesson on breaking down a beef heart from an offal master.
How would you cook this? It looks very delicate after the fat is trimmed
i wanna make the heart into a stew. would u need at least 2 hearts or 1 to get a lot of meat? n do u know of any recipes u like 2 make with the heart?
Beef heart fat is so good never trim ioff.
vulcan1429 exactly.
Hey, where are the atria and valves?
***** They are usually cut out before they are sold.
this looks delish! hope this guy washed his hands (can't say the same for his watch)
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.
Where can i find knives like that?
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?
OMG for my class field trip we stayed at school ( great idea NOT) a scientist came in and showed us how to cut a cows heart!!!
How can I use the fat? Anyone got any tips?
@anaheimdennis yeah, you've never actually eaten it, have you? you just can't get past the concept of eating organs, right?
this guy just threw away 2kg of meat
@anaheimdennis I get the feeling you've just not had the good stuff; ask for mountain oysters when you next see them on a menu.
Man, you threw half the meat away...
I usually do this in 3 hours. what kind of knife is he using..?
Filet knife. There’s lots of gristle and fat that needs to be trimmed off.
A sharp one.
My dog thanks you:)
True say. It's not free-range if it doesn't include the dirt under the chef's fingernails.
I heard cow heart is good for your own heart benefits. Don’t know how lol
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
@anaheimdennis Anyone who would compare a beef heart to a, we'll, what you uncreatively compared it to is suspect in their taste and, imagination.
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.
@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.
THAT'S A DEAD ANIMAL
(and it's delicious!)
The fat is not really palatable. You cannot be serious
Take off that ring and watch you shoemaker!
I enjoy my Heart Raw....Cooking Destroys the Nutrients Like CoQ10 Enzyme....L0L....
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.