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Thread: Tallow from heart fat?

  1. #1
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    Oct 2010
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    Tallow from heart fat?

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    I just dissected four amazing hearts covered with hard fat. Seems like it would render into tallow pretty easily. Is it worth trying?
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  2. #2
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    Absolutely! If you can get a good pack of hard fat out of any part of an animal, render it.

    I absolutely love heart! No pun intended. The fat does give the heart some real flavour and cloyness. Smoked heart is my favourite, where the fat is just turned lovely and like eating a "dripping sweet" marbled into delicious deep offal. Love it!

    If you're going to whole cook the heart, leave the fat in. If the heart is to be cut up and cooked as meat texture, enjoy rendering.

    What animal does the heart come from?

    Let us know how you got on ...

  3. #3
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    My husband rendered fat from the half cow we bought last fall. He said the fat from the heart was the best. I was out of town so I didn't see it before he rendered it.

  4. #4
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    Yeah, made the heart tallow as a byproduct of the bone broth. It's sweeter than the kidney fat for sure! Recommended!
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  5. #5
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    Sep 2009
    Location
    Quad Cities, IA
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    I did a beef heart in the crock pot last year and it turned out awesome. It so rich and the flavor was great.

    I got 2 more hearts recently and decided to slice up and grill one of them. It was certainly a bust. It did not retain the awesome flavor that it had in the slow cooker. The next one is going in the crock pot for sure.
    Check out my primal blog: http://primalroar.posterous.com/

  6. #6
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    Hmm. I make mine into steak on a regular basis. I think it helps to bathe them in oils and just brown the outside, rare in the middle. Also, try to get a bite of the fat into each bite of the meat. There is definitely more flavor in that fat! But it makes sense that stewing would distribute the flavor best. I just like getting some of the meat raw to cover my nutritional bases. *is picky*
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  7. #7
    Join Date
    Jan 2012
    Location
    central FL
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    Given the choice, I always buy the hearts with the big sections of fat attached for just this reason. The fat on them renders a beautifully!!!
    I always remove it an render as I prefer my heart seared rare.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  8. #8
    Join Date
    Jun 2011
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    Halifax, UK
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    Off topic: Love the sig, Knifegill - that's my way of thinking. F**k nutritionalism and just eat real food.

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