Live stream preview
Ch. 3 - Processing & Cooking the Heart
Meat & Trophy Care Collection
•
8m 30s
In this chapter, Chef Jaime will go through her process and recipe for her favorite cut of meat - the heart. Join her as she processes this ultra-tender organ, and cooks it in a simple way. You will want heart every chance you get.
Tags
Up Next in Meat & Trophy Care Collection
-
Ch. 2 - Seam Butchery Vol I: Hind Leg
How to turn a big game hind leg into sinew-free roasts and steaks with just a pocket knife and your fingers.
-
Ch. 3 - Seam Butchery Vol II: Flat Iron
Don’t grind shoulders! Here’s how to get a top quality steak from an elk, moose or other large shoulder.
-
Ch. 4 - Seam Butchery Vol III: Skirt ...
How to cut, and what to do with, the tastiest steak on an elk, moose, caribou, or other large big game animal.
