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How to Butcher a Beef Heart 04:54

Adam Steudle

Butchering a beef heart takes artistry and finesse, but it's worth the effort.

How to Butcher a Beef Heart 04:54

Adam Steudle

Butchering a beef heart takes artistry and finesse, but it's worth the effort.

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Trim off all the surrounding white fat and rubbery silver skin from the beef heart and discard. 00:49

  2. 2. Cut the heart into manageable 2-3 inch pieces. Continue to trim off the fat and silver skin until you're left with pieces of red meat. 01:38

  3. 3. To trim the outer silver-skin covering, remove in a similar way to fish skin. Make an incision right under the skin and make smooth, small cuts inward, pulling the skin further and further back. 03:01

  4. 4. Always find a flat surface when trimming the heart to maintain knife stability. 03:30

  5. 5. Continue to remove tough or rubbery parts and silver skin, and discard. 03:51

  6. 6. Use trimmed meat for steak tartare, cubed for stews, thinly sliced in tacos de corazon, or in other recipes in place of beef. 04:14

What You'll Need

Equipment

- Large knife
- Cutting board

Ingredients

- Beef heart

Chef Notes

Beef heart is an inexpensive cut of meat that is tender and flavorful.

Beef heart is typically found most often in ethnic grocery stores or it can be ordered through the butcher.

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Chef Adam Steudle

Los Angeles

Chef Adam Steudle has turned Barlo restaurant into a culinary destination. Located in the Erwin Hotel in Venice Beach, CA, Ba... read more