Every cow has a heart. But it begs the question: How often do we actually want to eat them? Heart is a lean but fairly bland organ that lends itself well to searing or tartare. Since it’s a muscle, heart shares many similarities with steak, roasts and ground beef. Our grass finished hearts have a high amount of protein, thiamine, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins. It’s a great way to rack up amino acids that can improve metabolism and compounds that aid the production of collagen and elastin, which fight wrinkles and aging. This mixture of unique nutrients helps build muscle, store energy and boost stamina and endurance. Cut it into slices, salt it and soak it in an acid-based marinade for at least an hour to tenderize it and release those delicious flavors. Grill the slices and serve with a vinaigrette.