How do you plan on preparing it for consumption?
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I’ve had beef heart two ways in the past two days. Once at The Meat Market itself, where they were having an Offal Dinner the night I went to go pick up this heart. It was skewered and seasoned there.
The second time was last night, where I made some proper Michigan-style Coney sauce using the meat from the heart I posted yesterday. I trimmed as much fat and connective tissue off as I could.
I’m by no means a skilled butcher and may have taken off some more of the meat that someone with more experience would, but everyone knows that true, good Coney Sauce is made with as much beef heart as you can get your hands on, so I definitely go out of the way to get the good stuff. Posts on both the Offal Dinner and my Coney Sauce recipe are forthcoming.
matthew 'fuj' scher 