Heart
This organ meat has the texture closer to a steak than other offal (technical term for organs). It’s lean and usually weighs about 3 pounds, so enough to feed a family! It takes a bit of prep, but once it’s cooked it’s worth it! Rise the heart with cold water and then trim the fat and membranes. Cut the heart diagonally to separate the four chambers. Remove the valves, tendons and other tough, gristly things. Rise again and cook as desired. One option is to slice it like a steak, marinade overnight and grill it. Serve with veggies and freshly baked bread to feel like a real pioneer. Sold by the heart and averages 2.0 pound per heart.
This organ meat has the texture closer to a steak than other offal (technical term for organs). It’s lean and usually weighs about 3 pounds, so enough to feed a family! It takes a bit of prep, but once it’s cooked it’s worth it! Rise the heart with cold water and then trim the fat and membranes. Cut the heart diagonally to separate the four chambers. Remove the valves, tendons and other tough, gristly things. Rise again and cook as desired. One option is to slice it like a steak, marinade overnight and grill it. Serve with veggies and freshly baked bread to feel like a real pioneer. Sold by the heart and averages 2.0 pound per heart.
This organ meat has the texture closer to a steak than other offal (technical term for organs). It’s lean and usually weighs about 3 pounds, so enough to feed a family! It takes a bit of prep, but once it’s cooked it’s worth it! Rise the heart with cold water and then trim the fat and membranes. Cut the heart diagonally to separate the four chambers. Remove the valves, tendons and other tough, gristly things. Rise again and cook as desired. One option is to slice it like a steak, marinade overnight and grill it. Serve with veggies and freshly baked bread to feel like a real pioneer. Sold by the heart and averages 2.0 pound per heart.