Grassfed Beef Heart

The organ meat for people who do not like organ meat.

Heart is a muscle, not a filtering organ, so it eats closer to a lean steak than to liver. The flavor is mild and beefy with none of the metallic edge people brace for. You get one package, averaging 1 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Milder Than You Expect: Clean, beefy flavor with a dense texture closer to steak than to liver.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.
• Stretches Ground Beef: Grinds in at 10 to 20 percent and nobody at the table notices.
• Honest Value: One of the least expensive cuts on the whole animal.

How to Cook:

• Thaw: Overnight in the refrigerator, then pat it dry before it hits the pan.
• Trim: Cut away the silverskin and any hard fat at the top. What is left is solid muscle.
• Sear: Slice into strips, cook hot and fast for 2 to 3 minutes a side, and pull it at medium rare.
• Do Not Overcook: Past medium it turns tough and livery. This is the one rule that matters.
• Grind It: Cube it and blend into burgers, meatloaf, or chili for a deeper beef flavor.

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