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Non-Cattle Specific Topics
Coffee Shop
Beef Heart And Other Odds and Ends
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<blockquote data-quote="greenwillowherefords" data-source="post: 61518" data-attributes="member: 587"><p>Preparing to pick our beef up today, we have been clearing the odds and ends off the bottom of the freezer. (Pork Liver remains at this point) Yesterday, I smoked a beef heart. It was OK that way. When my wife cooks it, she slices it thin and it tastes like Arby's roast beef. I used to like the tongue, but lately I have lost any appetite for it. My wife fixed some stew meat in a Pampered Chef stone in the oven, after cooking it on stove-top for a while. It actually made it tender and tasty! Do others like the heart etc? I can't stand the idea of PORK Liver, although I will eat beef or chicken liver.</p></blockquote><p></p>
[QUOTE="greenwillowherefords, post: 61518, member: 587"] Preparing to pick our beef up today, we have been clearing the odds and ends off the bottom of the freezer. (Pork Liver remains at this point) Yesterday, I smoked a beef heart. It was OK that way. When my wife cooks it, she slices it thin and it tastes like Arby's roast beef. I used to like the tongue, but lately I have lost any appetite for it. My wife fixed some stew meat in a Pampered Chef stone in the oven, after cooking it on stove-top for a while. It actually made it tender and tasty! Do others like the heart etc? I can't stand the idea of PORK Liver, although I will eat beef or chicken liver. [/QUOTE]
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