2

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saturated fat in beef heart

Answered on August 19, 2014
Created July 07, 2012 at 11:24 AM

I've gotten a full beef heart from my butcher. The butcher wanted to trim away all the connective tissue and fat on the heart for me, but i thought i'd like to see for myself. Upon cutting the heart i noticed that the saturated fat "encrusted" in it is incredibly appealing to me. I sometimes bite into butter, but it's a little too oily for me to appreciate fully. This saturated fat, however, has the same consistency, yet is much dryer. I could eat it raw.

Considering the beef heart isn't grass fed, should i just throw the fat and connective tissue away? Can i feast on the hard, dry fat "raw" as my instincts tell me to, or should i use it in some other recipe, like a stew? Thank you in advance.

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3 Answers

4
9d43f6873107e17ca4d1a5055aa7a2ad

on July 21, 2012
at 03:32 PM

you can save the scraps, freezing them until you have a decent bag of them, and then render them into tallow (low heat crock pot). Or throw them into the stock pot. Or just eat it.

1
C9d4e3a7bece817317f273ac69e6b8eb

on July 21, 2012
at 08:20 PM

If it's not grass-fed, then you may want to avoid eating too much of the fat. The fatty acid profile of grain-fed meat is far less optimal than of it's grass-fed equivalent. For instance, there will be less Omega 3 and way more Omega 6. Less conjugated-linoleic acid (CLA), as well. But, in general, it's fantastic that you are eating beef heart!

1
F9638b939a6f85d67f60065677193cad

(4266)

on July 07, 2012
at 03:05 PM

Some people really like the fat. The connective tissue on the other hand is difficult to eat and doesn't get easier with cooking.

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