Re: Heart, was Food costs.

[Guest guest]

,

<It's similar to regular muscle meat, but with a unique and pleasant flavor

of its own. I'm not sure how to describe it,>

Heart is hard to describe. I think it's much firmer than most meat, without

being at all tough, and once you've stripped away the outer membrane, and a

bit of what I think is cartilage, there's no gristle or fat or " strings " of

membrane to deal with. The smell is just a tad like liver to me (maybe

because of the blood), but the taste is not at all like liver.

It's my favorite meat. Also the favorite of my cat. <g>