Cleaning a beef heart

[@Goblinjoe]

Thank you for this instruction. I just cleaned up my first beef heart minutes ago and your video helped immensely.

[@RestingBitchface7]

Goblinjoe he taught you wrong.

[@lotavio69]

Beautifully done. I have just cleaned and filleted a beef heart to make Peruvian anticuchos. Thanks for this video!

[@xINVISIGOTHx]

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.

[@rkrh]

it tastes absolutely delicious

[@ramencurry6672]

If you can find beef testicle, it’s similar too.

[@andylevingston16]

@@ramencurry6672 lmao

[@bluunttrauma3762]

You ruined the most nutrient dense piece of meat with vegetable oil…

[@lapsarian]

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.

[@T-aka-T]

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 ...

[@Cavball9]

Preparing a heart for some corazón de res tomorrow! Thanks for the great video.

[@paullinnell]

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.

[@dazigg]

That is a gorgeous heart! The color is amazing!

[@LPtank83]

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 ❤

[@dougbrown479]

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!

[@TheCriticalChris]

Have fun boiling your meat @dougbrown479 😂

[@tomjones1105]

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!

[@Ineedmorelives]

How do you render beef tallow? Also, what is the name of your knife?

[@PraveenSawh]

Man I could watch you clean meat all day. Skillful.

[@Em-xl1ew]

Beef heart is underrated for sure

[@Em-xl1ew]

+GengusHitler lol! Hey at least you're eating! Don't be so hard on yourself :p

[@vader2042]

Ms. Eats and Lifts nice gain 😋

[@FerrariTeddy]

Lmao that cheeky austin powers reference

[@oversizedshipping]

Just bought a heart and made beef stroganoff super cheap lean protein.

[@dongrantham843]

What knife is that? It is amazing to watch

[@mollya2929]

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.

[@gailtyree8952]

Did you remove any of the valve? Perhaps in the last piece?

[@jordanmoore8368]

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

[@ML-vc8zs]

Ha, had to pause the video at the Austin Powers joke. Well done. 😂😂🤣🤣😂😂

[@xINVISIGOTHx]

oil and garlic* not oit and garlit lol...

[@foxfroth2179]

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

[@marlefenno7482]

😢

[@PepperPhoenix]

@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.

[@stephenmartinez1]

An 11 year old comment. I’m guessing you and your “hubby” have since divorced? Few marriages last these days.

[@PepperPhoenix]

@@stephenmartinez1 we celebrated our 13th anniversary earlier this year, we also now have a daughter.

[@jayfisher3359]

Can I make soup with the trimmings?

[@Damselfly54315]

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🤣

[@Gcolorina]

What kind of knife is that?

[@ijkdenem]

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?

[@ChefChrisCosentino]

I have directions in my cookbook offalgood for all organs

[@mrcoz1764]

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

[@Nocturne22]

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?

[@whitewolf200]

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?

[@JosephBayot]

This is fantastic, thank you!

[@thewr0ngchild]

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!

[@em-rg3xf]

That was awesome.

[@twistedyogert]

Hey, where are the atria and valves?

[@MusikAlltid]

***** They are usually cut out before they are sold.

[@steverundle8635]

Nice job, young man. Beautiful piece of meat!

[@rafaelcid]

Great instructions!

[@lectricanman]

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.

[@jonathanbrasher9544]

This is a great video

[@eidame1767]

How can I use the fat? Anyone got any tips?

[@misty1234]

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?

[@ahhmrbond]

excellent Video....hope you get more subscribers and do much more stuff!

[@prozack12]

thank you very much! i learned a lot!!

[@1976kookiemama]

Where can i find knives like that?

[@foxfroth2179]

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.

[@1976kookiemama]

@@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?

[@aeb136]

@anaheimdennis Why are you watching the video?? I'm getting a great lesson on breaking down a beef heart from an offal master.

[@xDjRawr]

doesn't resemble a heart at all once this guy prepares it

[@RestingBitchface7]

Turnep it won’t taste the way heart should, either.

[@jedoeng1]

I usually do this in 3 hours. what kind of knife is he using..?

[@retroflashbackdude]

Filet knife. There’s lots of gristle and fat that needs to be trimmed off.

[@thepope2412]

A sharp one.

[@abg152]

Just what I needed. Thanks!

[@vulcan1429]

Beef heart fat is so good never trim ioff.

[@RestingBitchface7]

vulcan1429 exactly.

[@deulavremotsuk3563]

Fat not palatable? It's what gives beef that rich buttery consistency and FLAVOR. 🐂

[@michaelgadeke5712]

Very helpful

[@PepperPhoenix]

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.

[@mbera11]

@anaheimdennis yeah, you've never actually eaten it, have you? you just can't get past the concept of eating organs, right?

[@Shiruvi]

@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.

[@xhellonhighheels69x]

this looks delish! hope this guy washed his hands (can't say the same for his watch)

[@xxprincesspenguinxx]

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!!!

[@ijkdenem]

oh yeah also i just subbed to you.

[@cristianscaramella2895]

Best album ever

[@jrod2422ify]

I heard cow heart is good for your own heart benefits. Don’t know how lol

[@ryanprice1889]

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

[@rhondasilver3582]

My dog thanks you:)

[@MrPotatoesLatkie]

@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.

[@moonlight-kh6uz]

this guy just threw away 2kg of meat

[@arcenciel2968]

Man, you threw half the meat away...

[@xhellonhighheels69x]

True say. It's not free-range if it doesn't include the dirt under the chef's fingernails.

[@lizcorredor3480]

🤢🤢🤢🤢🤢🤢🤮🤮🤮🤮 I feed that to my dog I would never eat that gross

[@anaheimdennis]

@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.

[@Sinisterene]

THAT'S A DEAD ANIMAL (and it's delicious!)

[@large979]

The fat is not really palatable. You cannot be serious

[@carsiotto]

Take off that ring and watch you shoemaker!

[@mt94545]

I enjoy my Heart Raw....Cooking Destroys the Nutrients Like CoQ10 Enzyme....L0L....

[@anaheimdennis]

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.