I recently ordered a beef heart from US Wellness Meats. When I went to cut it into pieces and put it in the processor to blend, there were some stiff pieces of what I think was fat? It seemed like it would be too stiff to process so I cut those off and then I wasn't sure about all the arteries. So I just went ahead and included those with the rest of the heart. Then I frozed them into ice cubes. I didn't prepare them in a certain way like I do with liver by soaking it in lemon juice before processing & freezing. Should I have done that?
I thought maybe ya'll could comment on what you do for any organ meats so that those of us who have never done it can be more comfortable buying & preparing them.
First, tell how you prep it such as soaking or if it's not needed.
Second, tell if we should be discarding certain parts such as the arteries, fat, etc. And any other tips you can share.
Lastly, how you cook or eat them.
Real Food Wednesday.