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May 11, 2007, Newsletter Issue #49: Variety Meats: Hearts
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Tip of the Week
When purchasing hearts, you should keep in mind that lamb, pork, beef and poultry hearts may be tough. The younger the animal, the more tender the heart will be. You should look for hearts that are red in color. You do not want to purchase hearts that are gray or brown. These variety meats should also have a fresh smell. Hearts should be treated much like liver. They should be eaten they day they are purchased, or stored for no more than 48 hours in the refrigerator.
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