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Grass-Fed Veal Heart

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  • Grass-Fed Veal Heart

    Kind of a primal triple-win isn't it? How do I cook this? It's huge. 2.5 pounds.

  • #2
    I prefer to sear it like a nice steak. You have to trim it first if you cook it like that though. Check out this awesome video for instruction: YouTube - Cleaning a beef heart

    I cook the trimmings separately and eat them too and render the large chunks of fat for tallow.

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    • #3
      I usually just eat mine raw for breakfast, preferably still-beating. You are still COOKING your food? You need to get out of the late paleolithic and into the early paleolithic, my friend! Seriously, I have no idea how I'd cook it, probably cut it up and make a stew or chili or something out of it.
      If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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      • #4
        Originally posted by yodiewan View Post
        I prefer to sear it like a nice steak. You have to trim it first if you cook it like that though. Check out this awesome video for instruction: YouTube - Cleaning a beef heart

        I cook the trimmings separately and eat them too and render the large chunks of fat for tallow.
        +1 Seared baby cow heart is delicioso!!!
        People too weak to follow their own dreams will always try to discourage others.

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        • #5
          Isn't 'grassfed veal' an oxymoron? Veal is made by keeping calves in a lock up and feeding them exclusively on milk. I've not eaten veal since I learned how they treated the little critters.
          WWW.SUGARAHOLICS.COM

          I was a sugarbaby; meaning since I was born I was given lots of sugar, and ate lots of processed foods, especially sweets until I was into my thirties. Most people in the west were/are sugarbabies.

          “How does today’s youngster educate his sense of taste? By submerging it in a sea of sugar from the time he gets up to the time he goes to bed.” W. Root and Richard DeRochemont, Eating in America (1976)

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          • #6
            Originally posted by SugarBaby View Post
            Isn't 'grassfed veal' an oxymoron? Veal is made by keeping calves in a lock up and feeding them exclusively on milk. I've not eaten veal since I learned how they treated the little critters.
            No idea, bro. That's just what it was labeled at world food market. Maybe they fed the baby cow only milk from grass fed cows? And thanks for the ideas, guys. I'm probably going to trim it up tomorrow and sear it!

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            • #7
              Originally posted by SugarBaby View Post
              Isn't 'grassfed veal' an oxymoron? Veal is made by keeping calves in a lock up and feeding them exclusively on milk. I've not eaten veal since I learned how they treated the little critters.
              I assume you are saying the lock up is the problem, not the milk: calves are baby mammals; they drink milk.
              Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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              • #8
                There is plenty of "humane veal" for sale around - they get a natural diet and are slaughtered very young. I think "veal" just means baby cow from what I understand - the confinement etc. is not part of the definition.
                If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                • #9
                  Veal these days has gotten watered down to mean baby animals running around. It's true veal when it's labeled "Milk Fed", you can bet dollars to donuts that those calves didn't walk around. It's also the most tender, insipid, and expensive veal you can get.

                  Grass fed pretty much implies they were grazing.

                  I like to do veal heart very simply. Prep a grill. Soak some skewers. Cut the heart into skewerable chunks, season with cumin, pepper, and salt. Skewer, and grill.

                  As for doneness, I like the outside to have a nice sear, and the inside to get just a little warm.
                  My Fitday public journal.
                  Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                  Recently survived Warrior Dash, New England.
                  Game Developer, ex-Chef, long time Fatbody.

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                  • #10
                    A chef friend of mine years ago said veal was for people who didn't like the taste of meat, since it has next to no taste, and is always sauced to death. Grassfed calf should be tender as lamb. Yes, terms get thrown around loosely, but the old pen up a calf so it couldn't move--literally--and feed it nothing but milk even after it would have naturally grazed along with nursing, always just seemed really cruel to me. Geese, on the other hand, that run to the feeders to be "force fed"; that is another matter altogether. I love foie gras.

                    Hope the heart is tender and delicious and you report back on how you prepared it.
                    WWW.SUGARAHOLICS.COM

                    I was a sugarbaby; meaning since I was born I was given lots of sugar, and ate lots of processed foods, especially sweets until I was into my thirties. Most people in the west were/are sugarbabies.

                    “How does today’s youngster educate his sense of taste? By submerging it in a sea of sugar from the time he gets up to the time he goes to bed.” W. Root and Richard DeRochemont, Eating in America (1976)

                    Comment


                    • #11
                      Originally posted by SugarBaby View Post
                      A chef friend of mine years ago said veal was for people who didn't like the taste of meat, since it has next to no taste, and is always sauced to death. Grassfed calf should be tender as lamb. Yes, terms get thrown around loosely, but the old pen up a calf so it couldn't move--literally--and feed it nothing but milk even after it would have naturally grazed along with nursing, always just seemed really cruel to me. Geese, on the other hand, that run to the feeders to be "force fed"; that is another matter altogether. I love foie gras.
                      The flavorlessness, along with bad treatment of the animals, is why I don't like veal. I like beef that tastes like beef!

                      Still, hope the heart turned out well.
                      Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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                      • #12
                        Originally posted by SugarBaby View Post
                        A chef friend of mine years ago said veal was for people who didn't like the taste of meat, since it has next to no taste, and is always sauced to death.
                        Boom goes the dynamite right here.

                        One chef I apprenticed under had a saying, something about sauces should be like advice, enough to get the point across, and let the recipient ignore or enjoy at their leisure.
                        My Fitday public journal.
                        Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                        Recently survived Warrior Dash, New England.
                        Game Developer, ex-Chef, long time Fatbody.

                        Comment


                        • #13
                          Originally posted by davem View Post
                          Boom goes the dynamite right here.

                          One chef I apprenticed under had a saying, something about sauces should be like advice, enough to get the point across, and let the recipient ignore or enjoy at their leisure.
                          I wish more chefs understood that. I always either ask for no sauce or on the side since a little goes a long way.
                          This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

                          Any given day you are surrounded by 10,000 idiots.
                          Lao Tsu, founder of Taoism

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                          • #14
                            Gotta remember why the french created so many flavorful sauces, it was to mask bad meat. I still find them being used in that capacity today...

                            When you minimally sauce, you give the product a chance to talk/sing/say hello... and not all buyers or cooks *want* that.
                            My Fitday public journal.
                            Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                            Recently survived Warrior Dash, New England.
                            Game Developer, ex-Chef, long time Fatbody.

                            Comment


                            • #15
                              I ended up making Grokos. Basically a taco-inspired primal meal. I grilled it until I thought it was done (but I didn't know what 'done' was for a beef heart; I was just going by my knowledge of steak.) and then chopped it into thin slices. I threw that on a bok choy leaf, along with some cheddar cheese, a jalapeno sauce (blended chilli powder, mayo, and 2 jalapeno peppers), and some sliced onion, then added another bok choy leaf on top to finish it off. I think it would have been perfect if I had cooked the heart longer. It was a little bit too slimy for me.

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