Poultry cut: where it is, price, recipes
Hatsu (heart)
The heart, whole or split open, grilled with salt. Pulled while still tender, it has a clean bite that liver lacks.
- Grilled
$5/ lb
- In French
- Hatsu (cœur)
- French cuts
- Cœur de poulet
- Where it sits
- Giblets. The gizzard grinds grain with the small stones a hen swallows; yakitori cooks call it "sand liver".
- Tenderness
- 3/5
- Flavor
- 4/5
- Marbling
- 1/5
- Price
- $5 / lb ·
- Actual size
- ~3 cm
Compared with its neighbors
Compared with Reba (liver), Hatsu (heart) is less tender (3/5 vs 4/5), milder (4/5 vs 5/5) and costs $1 a pound more.
Compared with Sunagimo (gizzard), Hatsu (heart) is more tender (3/5 vs 2/5) and costs the same.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Hatsu (heart) | 3/5 | 4/5 | 1/5 | $5 / lb | Grilled |
| Reba (liver) | 4/5 | 5/5 | 1/5 | $4 / lb | Grilled |
| Sunagimo (gizzard) | 2/5 | 4/5 | 1/5 | $5 / lb | Grilled |
