Grass-Finished Beef Heart

Beef heart is low in fat and saturated fat while being an excellent source of protein, vitamin B-12, riboflavin, iron, selenium and copper. The key to tender, tasty beef heart is to clean and trim the organ properly before cooking. Beef hearts deliver a pleasingly intense meaty flavor, take well to bold seasoning, and can feed a lot of people. Cooking heart also allows the home cook the satisfaction of offering something slightly spooky or morbid that might initially challenge the more performatively delicate among your dinner guests, but will ultimately reward the little bit of performative courage that heart-eating requires.