Grass-fed and grass-finished beef heart. This lean organ meat can be prepared by slicing, marinating, and grilling or searing.
Product Details:
Preparation suggestion: Slice, marinate in acid-based marinade for tenderizing, then grill and serve.
Beef heart is a muscle, so it eats more like a lean steak than a typical organ meat: dense, firm, and beefy, with a mild flavor. Before cooking, trim off the outer fat, the valves, and any tough silver skin, and slice across the grain for the most tender bite.
Heart is best cooked fast and hot or low and slow - nothing in between. Slice it thin, marinate it, and grill it quickly over high heat, as in Peruvian anticuchos skewers. Or cube it and braise it for a few hours in a stew. It can also be ground and mixed into ground beef; our Ancestral Burger Blend does exactly that.
From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on native grasses in the Big Horn Mountains near Ten Sleep, Wyoming.