On Mon, Oct 21, 2013 at 10:44 PM, Patrik D'haeseleer <patrikd@gmail.com> wrote:
I'm getting five (5!) fresh pig hearts tomorrow, from a meat wholesaler in Berkeley that was recommended bythe good folks at the California Academy of Sciences. Apparently, the trick is to ask for a "bio-heart", meaning a heart that is intended for scientific experiments. The tradeoff is that they are not certified as food-grade - presumably because USDA regulations specify that you have to cut off the inedible bits.
Let us know how it goes. Do you have any idea how old the hearts are when the wholesaler gets them?
steve vs
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