Eat Your Heart Out

Since tomorrow is Valentine's Day I thought a little blog about hearts would be nice.  No, I'm not talking about human hearts here, I'm talking chicken, beef, lamb and pig hearts; that little consumed organ that is really quite delectable.  Here on the farm when we make a chicken stock we often throw twenty or so hearts into the pot.  They never last long though!  Both of our kids love them and can't get enough.  

Organ meats are not your everyday fare but they are becoming increasingly more popular due to their outstanding nutrient density and their attractive price.  

Catherine Ebeling and Mike Geary, authors of The Fat Burning Kitchen Program point out that most predatory animals instinctively eat the organ meats of their kill before moving on to the more muscular meats.  These animals instincively know that these organs are the most nutrient dense. The authors go on to explain that even vitamin C and D can be found in organ meats. Dr. Weston A. Price also has written about the many health benefits of offal (liver, heart, tongue, brain, kidneys). Dr. Price's research found that organ meats can be from 10 to 100 times richer in vitamins and minerals than muscle meats!

I must say that I wasn't always a heart-eater but once I tried one, I won't turn one down.  In fact, I like pretty much all of the offal that I have tried and it certainly has helped to have known the origin of the meat. Organ meats are not for everyone but for those of you who are willing to give it a whirl, you may be pleasantly surprised.

If you are feeling daring or feel like you could use an extra boost of nutrients try these two yummy and simple recipes for cooking chicken and beef hearts.  Enjoy!

Sauteed Chicken Hearts

1-2 lbs chicken hearts
1 leek or onion
1-2 tablespoons of olive oil or butter (I love to use ghee)
salt and pepper to taste
Saute the leeks or onion in butter or oil for five minutes or so
add chicken hearts and sautee until firm and brown.

Beef Heart Skewers

1  3 lb. beef heart cut into chunks
1 tablespoon of butter or olive oil
Brown the chunks of beef heart in oil for a moment
turn off heat let cool and put onto wooden or metal skewers
Grill outside or on a grill pan until cooked thoroughly

If you're ready to take the leap and try some organ meats we always have them available at the farm store.

Happy Valentine's Day!
Caitlin

Write a comment

Comments: 8
  • #1

    Pam Baker (Sunday, 19 February 2012 07:51)

    Have to vouch for your reference to Dr Price. His work, "Nutrition and Physical Degeneration" is a monumental and foundational piece of work largely ignored by mainstream health care. And it's over 80 years old! I believe he states in his book that North American Indians ate the organ meats of their game and treated them as valuable as gold, before turning to cuts of meat we consider as "normal". This would prevent Vit C deficiencies. And, they would give those pieces to the members of the tribe that most needed it, such as pregnant women or women of child bearing age. Interesting huh? Great blog post Cate!

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