Lunch Menu Today: Heart and Tail Stew

Today the students cooked some of what they slaughtered.

Elliott Orwick, a student in the SUNY Cobleskill Meat Processing Program, cooked Beef Heart & Tail Stew in the parking lot outside the Meat Lab. The heart and tail meat was from the cattle that were slaughtered the week before.

On this very beautiful day, instructors Eric Shelley and Clint Layne took their students outside and had a wonderful picnic under a tree in the shade. They ate the heart and tail stew that Elliott made.

I was very ambivalent about trying the stew, but I promised Elliott that I would after he said he would be honored if I tasted it.  It was rather delicious, once I unwrapped my mind from the idea that I was eating a heart and tail flesh from a cow I met last week.