Comments on: How to butcher a beef heart.

By: Laura

Laura — Thu, 28 Apr 2011 15:47:35 +0000

Thanks for the video!I was buying beef heart already cut up (wow do I appreciate that effort now) and just picked up some whole heart at the farmers market. Thanks for the detailed video on trimming and butchering. I think my dog will be very happy with some of those scraps:)

By: Rhys

Rhys — Mon, 14 Mar 2011 17:55:02 +0000

Man that knife slides right through the meat! Where can I get one of those? My knives are terrible….

By: Matthew

Matthew — Wed, 13 Jan 2010 12:11:22 +0000

If you toss it in the freezer for about twenty minutes you can just remove the silver skin in one or two easy pieces.

By: Zanyzingzap

Zanyzingzap — Tue, 27 Jan 2009 21:32:07 +0000

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!

By: Frank DeLoach

Frank DeLoach — Fri, 02 Jan 2009 00:11:04 +0000

Thank you!! I have been trying very hard to make my “Hearts” clean as possible. This help much.
-Frank

By: Hank

Hank — Tue, 30 Dec 2008 22:13:05 +0000

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.

By: Luke

Luke — Tue, 30 Dec 2008 04:39:03 +0000

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.

By: Roberto N.

Roberto N. — Tue, 23 Dec 2008 18:34:42 +0000

This recipe sounds very good… I’ll have to try it.

By: Anna

Anna — Sat, 20 Dec 2008 19:46:02 +0000

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.