Question for those who eat the hearts -

[happydog]

This is the first time I've saved the hearts and gizzards from my butchering. I'm going to mince them together in the food processor and can them with broth in pint jars. Then I can use them to make dirty rice or giblet gravy.

My question is about trimming the hearts. How much do you trim off? I see the big vessel going down into it. Do you pinch that off or cut into the heart to take it completely out? Or do you trim off the whole top portion, including the fat? Or do you just wash it good and throw the whole thing in, as is?

Then there's some congealed blood when I cut into one. Do you cut the hearts in half and clean out the blood or does it not matter?

Much thanks!

 

[ChickenCanoe]

I just wash it and actually slice it thin and sauté it with my breakfast eggs.
I don't get a lot of congealed blood. I'm guessing because I slit the jugular and let it bleed out good while the heart's still beating.
I don't worry about much of anything if they've been well fed and cared for. A predator will eat most parts.
IMO we've grown too accustomed to sterile unrecognizable animal parts in Styrofoam containers.

 

[srm220]

When I make stock with the bones and neck. I toss the giblets in. then either take them out to eat or cut them up and leave them in the stock.

I wash the hearts well and squeeze them a little to clean them out. Sometimes I trim the top..other times I don´t.