The Anatomy of the Heart: A Delicious Cut of Meat

As we take a look at the anterior view of the heart, we can see the left auricle, the left ventricle, and the left atrium inside the right ventricle. The right atrium is positioned inside the left ventricle, while the pulmonary trunk connects to the lungs. We also have the pulmonary veins and the vena cava, which are part of the heart's anatomy. I took a quick glance at my anatomy knowledge by Googling this before speaking with you all, so please correct me if I made any errors.

Let's take a closer look at the heart as meat. Unlike other muscle fibers found in other parts of the body, the heart muscle fibers are very small, making it relatively tender. However, we don't want to overcook it, as that would ruin its unique texture and flavor. For our experiment, I decided to cut through the heart to see what's inside. This revealed the small muscles and connective tissue that make up the majority of the meat.

As we examine the heart, we can see that it's a very economical piece of meat, costing only $2.37 for a pound. It's also incredibly lean, with very little fat content. We'll remove all the connective tissue to reveal the tender meat inside. After cutting the heart into strips, I prepared a marinade using apple cider vinegar, olive oil, chipotle peppers, and adobo sauce. This combination of flavors will add tons of taste to our dish.

To prepare the heart for cooking, I allowed it to marinate in the refrigerator for at least an hour, up to 24 hours if desired. The acidity from the vinegar helps break down the proteins, making the meat more tender. With the marinade complete, I heated a grill pan over medium-high heat, adding a drizzle of olive oil to prevent sticking.

Once the grill pan is hot, I carefully added some of the heart pieces, watching as they sizzled and browned to perfection. After a few minutes, I removed the heart from the grill pan and set it aside to rest for 10-15 minutes. During this time, the juices will redistribute back into the meat, making it even more tender.

Finally, I sliced off one of the pieces of cooked heart, and took a bite... Wow! The flavors exploded in my mouth - a perfect balance of smokiness from the chipotle peppers, tanginess from the apple cider vinegar, and richness from the olive oil. The texture was tender yet had just enough chew to it, making each bite an enjoyable experience.

If you're not used to eating heart meat, this might be a new experience for you. However, with proper cooking techniques, the heart can be incredibly flavorful and tender. While we won't be discussing how to prepare cooked heart for long periods of time, as it's best served medium rare, there are ways to slow-cook heart meat to make it even more tender.

Overall, I'm thrilled to have had my first taste of pork heart, and I must say that it was a delight. Whether you're a seasoned foodie or just starting to explore new flavors, the heart is definitely worth trying.

"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies hello it's emmy welcome to the first day of gut miss my little countdown to christmas the past two years prior i've been doing bugmas which was a little bug eating countdown to christmas but this year i thought i'd switch things up by eating offal or little squishy squelchy bits that we don't necessarily think of when we think of food so today i'm going to show you how to prepare this and this is a port card yes i use the term gut very very generally here the heart of course does not live in the gut since we have the heart here i thought i'd do a very general anatomy lesson here so here is the anterior view which is the top of the heart this is the posterior this is the back this is what would be against the spine and if we look at the anterior view again here is the left auricle this is the left ventricle the left atrium is inside the right ventricle right atrium inside this is the aorta very thick kind of tubing up here this one right here is the pulmonary trunk that goes to the lungs this is the right oracle this is the left oracle we'll turn it over to the posterior these are the pulmonary veins i believe i think that's the vena cava yes i'm no expert here i just quickly googled this because i thought i'd like to learn a little bit of anatomy you anatomy specialists do correct me if i've made any errors so now that we've done a little bit of anatomy let's talk a little bit about the heart as a meat the heart of course is a muscle but what's a little bit different than the muscle fibers that you might find in a leg for example is the fibers are very small so that makes the meat relatively tender of course we don't want to overcook this let's just cut through here and see what's inside okay so now we can see the inside of the heart and we can start seeing the bits of the muscle fibers inside yes this had a slice in it this poor heart got butchery before i even got to it okay so this is also a very economical piece of meat this cost me two dollars and 37 cents and i'd say it's about a pound of meat so very very lean as you can see very little fat lots of connective tissue so what we're going to do is we're going to remove all of these little bits in terms of these pieces of meat we're just going to cut them into strips all right so now that we have our heart all cut up into pieces i'm going to make marinade and add some salt freshly cracked pepper apple cider vinegar not really measuring here as you can see olive oil and add some chipotle peppers and adobo sauce love these things really really handy adds tons of flavor i'm gonna add about one some sauce a pinch of cumin seeds a good pinch of oregano two small cloves of garlic or one monster go mix that well okay place this in the fridge allow it to marinate at least one hour up to 24 hours before cooking so now we're ready to cook i've got my heart and i've got a grill pan heating here on medium high heat nice and cracking hot i'm gonna add a little bit of olive oil alright here we go yum great sizzle yes that's what we want see that beautiful come here yep take a couple of these pieces off they're looking nice and golden already alright so there is our beautifully cooked heart we're gonna let that rest for about 10 minutes so the juices can kind of reabsorb back into meat and then we will give it a taste for a little garnish i'm going to add some cilantro because i love cilantro all right i can't wait to tuck into this this is going to be my very first taste of pork heart i grew up eating chicken hearts all the time but never pour card but this looks amazing so grab a piece here let's grab this airborne chipotle hit given me trouble i read that this is best served medium rare so let's see if i got it right oh yes look at that beautiful all right here we go happy gut miss that is wonderful very very flavorful lots of meaty flavor reminds me of some of the meaty flavors you can get in a good steak a little bit different texture though it is tender yet it does have a nice chew to it this marinade goes really well with it as well big bold flavors a little bit of heat smokiness this time of year i'm not able to grill outside as much as i would like so that added smoke from the chipotle is welcome delicious i should mention though if you don't like your meat cooked medium to medium rare perhaps this might not be the cut for you although i believe you could probably stew heart meat really well for a long time to get it really really really tender this does have the texture of medium rare meat which i love it has kind of a give to it it's kind of tender and soft in a way that's not rubbery but if you don't like your meat cooked that way you might find that bothersome i don't all right so let me know in the comments if you've ever had heart before how you like to prepare it what kind of heart you've had and yeah what your general opinions on eating oval and little cast off bits are thank you guys so much for tuning in for the first day of gut miss come back here tomorrow for another edition and yeah hope you guys enjoyed that one hope you guys learned something and i shall see you in my next one toodaloo take care bye foreigngreetings my beautiful lovelies hello it's emmy welcome to the first day of gut miss my little countdown to christmas the past two years prior i've been doing bugmas which was a little bug eating countdown to christmas but this year i thought i'd switch things up by eating offal or little squishy squelchy bits that we don't necessarily think of when we think of food so today i'm going to show you how to prepare this and this is a port card yes i use the term gut very very generally here the heart of course does not live in the gut since we have the heart here i thought i'd do a very general anatomy lesson here so here is the anterior view which is the top of the heart this is the posterior this is the back this is what would be against the spine and if we look at the anterior view again here is the left auricle this is the left ventricle the left atrium is inside the right ventricle right atrium inside this is the aorta very thick kind of tubing up here this one right here is the pulmonary trunk that goes to the lungs this is the right oracle this is the left oracle we'll turn it over to the posterior these are the pulmonary veins i believe i think that's the vena cava yes i'm no expert here i just quickly googled this because i thought i'd like to learn a little bit of anatomy you anatomy specialists do correct me if i've made any errors so now that we've done a little bit of anatomy let's talk a little bit about the heart as a meat the heart of course is a muscle but what's a little bit different than the muscle fibers that you might find in a leg for example is the fibers are very small so that makes the meat relatively tender of course we don't want to overcook this let's just cut through here and see what's inside okay so now we can see the inside of the heart and we can start seeing the bits of the muscle fibers inside yes this had a slice in it this poor heart got butchery before i even got to it okay so this is also a very economical piece of meat this cost me two dollars and 37 cents and i'd say it's about a pound of meat so very very lean as you can see very little fat lots of connective tissue so what we're going to do is we're going to remove all of these little bits in terms of these pieces of meat we're just going to cut them into strips all right so now that we have our heart all cut up into pieces i'm going to make marinade and add some salt freshly cracked pepper apple cider vinegar not really measuring here as you can see olive oil and add some chipotle peppers and adobo sauce love these things really really handy adds tons of flavor i'm gonna add about one some sauce a pinch of cumin seeds a good pinch of oregano two small cloves of garlic or one monster go mix that well okay place this in the fridge allow it to marinate at least one hour up to 24 hours before cooking so now we're ready to cook i've got my heart and i've got a grill pan heating here on medium high heat nice and cracking hot i'm gonna add a little bit of olive oil alright here we go yum great sizzle yes that's what we want see that beautiful come here yep take a couple of these pieces off they're looking nice and golden already alright so there is our beautifully cooked heart we're gonna let that rest for about 10 minutes so the juices can kind of reabsorb back into meat and then we will give it a taste for a little garnish i'm going to add some cilantro because i love cilantro all right i can't wait to tuck into this this is going to be my very first taste of pork heart i grew up eating chicken hearts all the time but never pour card but this looks amazing so grab a piece here let's grab this airborne chipotle hit given me trouble i read that this is best served medium rare so let's see if i got it right oh yes look at that beautiful all right here we go happy gut miss that is wonderful very very flavorful lots of meaty flavor reminds me of some of the meaty flavors you can get in a good steak a little bit different texture though it is tender yet it does have a nice chew to it this marinade goes really well with it as well big bold flavors a little bit of heat smokiness this time of year i'm not able to grill outside as much as i would like so that added smoke from the chipotle is welcome delicious i should mention though if you don't like your meat cooked medium to medium rare perhaps this might not be the cut for you although i believe you could probably stew heart meat really well for a long time to get it really really really tender this does have the texture of medium rare meat which i love it has kind of a give to it it's kind of tender and soft in a way that's not rubbery but if you don't like your meat cooked that way you might find that bothersome i don't all right so let me know in the comments if you've ever had heart before how you like to prepare it what kind of heart you've had and yeah what your general opinions on eating oval and little cast off bits are thank you guys so much for tuning in for the first day of gut miss come back here tomorrow for another edition and yeah hope you guys enjoyed that one hope you guys learned something and i shall see you in my next one toodaloo take care bye foreign\n"