GRASS Finished Beef Heart

What it's good for: 

Slice it thin and sear it in a hot cast iron with butter and garlic, a few minutes per side. It cooks fast and does well over high heat. Don't overcook it. Medium-rare keeps it tender and the flavor clean.

Cube it for kebabs or skewers on the grill. Slice it thin for stir-fries. Grind it into burger blends for a nutrition boost without changing the flavor much. It also braises well if you want to go low and slow.

Trim the fat, connective tissue, and any valves before cooking if they haven't been removed already. The work is worth it.

Here's what you're getting:

This beef heart comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Heart is a muscle, which means it eats more like a lean steak than what most people picture when they hear organ meat. It's dense, fine-grained, and has a mild, beefy flavor without the strong taste that puts people off liver or kidney. It's also one of the most nutrient-dense things you can put on your plate, high in protein, iron, zinc, B vitamins, and CoQ10. Grass finishing adds mineral depth and keeps the flavor clean. If you've been curious about nose-to-tail eating but not sure where to start, this is a reasonable place.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since this is a larger cut and needs the time. Once thawed, cook within 1 to 2 days. Cooked heart keeps in the refrigerator for 3 to 4 days.