Chicken Hearts

How a Chicken Heart Journeys From Farm to Plate

Many people know that the food they eat travels from farm to plate, but few understand the journey of a chicken heart. A chicken heart is an organ used to create a variety of dishes and can be found in recipes from around the world. The complex path a chicken heart takes from farm to plate tells the story of how high-quality food is produced, transported, and enjoyed.

An understanding of the chicken heart production process begins with chickens. Chickens are a type of bird that humans have domesticated for more than 5,000 years. In modern agriculture, chickens are mostly raised for their protein-rich eggs and meat. Popular species used for food production include the White Leghorn, Rhode Island Red and Cornish Cross.

As part of the process of producing eggs and meat, the chickens are moved into a large, enclosed area known as a chicken house or chicken farm. Within these chicken houses, proper ventilation, temperature, and nutrition are maintained in order to ensure the health and safety of the birds. In order to maximize egg production, the chickens are often given artificial light, manipulating the birds into laying more eggs than nature would prefer. In addition to providing the essential nutrients to the chickens, feed is designed to also encourage the birds to grow to the desired size for their respective poultry products.

Once the chickens reach the appropriate size for production, it is time for processing. Processing often begins with stunning, in which the chickens are rendered unconscious with an electric shock before being killed. The process of stunning and killing animals for food is done in a way that minimizes suffering based on animal welfare regulations. This part of the process is critical in ensuring that the final product is wholesome and safe for consumption.

After stunning and killing, the chickens are then eviscerated. The evisceration process involves the removal of the edible internal organs and edible parts of the chicken, referred to as viscera. Viscera includes both the edible heart and the edible liver. During evisceration, the chicken hearts and livers are carefully removed from the bird, disinfected, examined for defects, and sorted.

Once sorted, the chicken hearts are placed in a sterilized and inspected cooler and transported to a packing facility. Due to their small size and their delicate composition, chicken hearts should be handled with care, as bruising can quickly occur and decrease the shelf-life of the product.

At the packing facility, the chicken hearts are again inspected for defects. If a product is found to be not up to quality standards, it is discarded and not added to the product line. After passing the initial inspection, the chicken hearts are vacuum packed and packaged, ensuring they can endure the physical demands of distribution.

Once packaged, the chicken hearts are shipped to grocery stores and restaurants. During transport, the chicken hearts should be monitored carefully in order to prevent the possibility of spoilage, as the product is at its most vulnerable point in its journey.

Finally, the chicken hearts arrive at the store or restaurant where they are purchased. Stores and restaurants should ensure the product is kept chilled until consumption. Once ready to be cooked, the chicken hearts should be used quickly, as the longer a product sits out, the more likely it is to spoil.

Chicken hearts can be a delicious and nutritious addition to any meal. By following the proper transportation and storage guidelines for the product, consumers can rest assured that the chicken hearts they consume are safe and of top quality. Knowing the complex story of how a chicken heart travels from farm to plate helps consumers develop a fuller understanding of the hard work and dedication that goes into bringing wholesome, tasty ingredients to the dinner table.