Beef Heart

What it's good for:

Slice it thin and grill it over high heat for 2-3 minutes per side — it cooks like a lean steak. For the best results, marinate it first: a simple mix of olive oil, garlic, citrus juice, and salt for 2-4 hours tenderizes it and balances the flavor.

Cube it and slow-cook it in a braise for 2-3 hours. Or grind it and mix it into ground beef for extra nutrition without any strong organ flavor.

Want to use it as lunch meat? Simply simmer the whole heart in salted water for 2-3 hours until tender, let it cool completely, then slice it thin. It holds up well on a sandwich — mild, meaty, and satisfying.

Here's what you're getting:

Beef heart is an actual muscle, the hardest-working one in the animal. It has the texture and flavor of very lean beef more than traditional organ meat. Rich in CoQ10, B vitamins, and iron.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed beef heart in the fridge for 1-2 days, or refreeze immediately if not using.