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Beef heart is the first category of offal. The fact that it belongs to this category means that the nutritional value of similar food value of the meat.
Beef heart weighs from half to two pounds. In color it is dark brown and consists of muscle and thin layers. Where the heart is the widest part, is a fatty sheath.
Beef heart can be found separately in grocery stores, at the same time, it may come as frozen and just chilled. If the heart is chilled, it should intonate the smell of fresh meat, have no plaque or stains on the surface.
Beef is suitable for human consumption. The most delicious is considered the heart of young bulls. Before you cook meat, it is necessary to separate the fat that is on the surface, the vessels and the blood clots, and the heart should be thoroughly rinsed. Often, however, these elements are removed in the shops before selling. But the traces of blood on the product still must be present, because it suggests that the product is fresh.
From beef heart there is a strong and pleasant taste and appetizing aroma. In addition, it is useful to use, as it contains various nutrients.
It has a lot of vitamins and minerals and this heart is a low-calorie product.
If you compare the amount of b vitamins in beef and beef heart, the final product it 6 times more. The amount of iron in beef heart also exceeds the number in the beef in half. Despite the fact that it is a byproduct, it contains a lot of magnesium, which can improve the blood circulation of the human heart. That is why it this product is recommended for use to all people, but especially for the elderly and people with regular exercise.
Beef heart contains vitamins a, B2, B3, B6, B9, B12, C, PP. In addition, it contains calcium, phosphorus, potassium, sodium and zinc.
It is used exclusively in cooking. Like any other meat product, beef heart can be cooked in different ways. So, it can fry, boil, simmer and bake. Different cooking method makes the beef heart different in taste. To prepare the heart is not only sliced, but whole. However, it is advisable before cooking to cut the heart in half, lengthwise, and get rid of the blood vessels that act, and also from the films, and then rinse both pieces.
Boiled heart often used to add to salads or snacks. In this view of it like cooking a pate or use as a filling for pancakes or stuffing for pies. Very tasty goulash or meatballs, made from beef heart. Braised heart goes well with vegetables, herbs and sauces of various spiciness.
It is very important to treat the heart before further cooking. It should cook about half an hour, while changing the water in which it is brewed every thirty minutes. Also, the heart is strongly recommended to soak before cooking. To do this it needs to be cut into pieces, cleaned from unnecessary components and put in cold water for 2-3 hours.
Beef heart should be consumed in small quantities because it contains a protein that in large doses can cause heart problems, kidney or the digestive tract or hypertension.
The individual intolerance of beef heart.
To avoid the negative effects before buying it is very important to choose a fresh product.