Grass Fed Beef Heart

Beef heart is an often-overlooked but highly flavorful and nutrient-dense organ cut, prized for its versatility and rich taste. As one of the leaner organ meats, it offers a dense, meaty texture that’s more akin to muscle than to traditional organ meats like liver or kidney. The heart is a thick, muscular organ with a deep, dark red color and a firm, slightly grainy texture, similar to a well-marbled roast or steak. The beef heart is best cooked slowly over low heat, allowing the meat to become tender and juicy, though it can also be grilled, braised, or sliced into steaks or strips. When cooked properly, it has a deep, almost beefy flavor with subtle, slightly gamey undertones.

For those looking to boost their intake of bioavailable nutrients in a natural, whole-food form, beef heart can be a highly beneficial addition to the diet.

Key Features:

• Lean Protein: Beef heart is an excellent source of high-quality, lean protein, essential for muscle building and tissue repair.
• Collagen-Rich: Contains connective tissue that, when cooked, turns into collagen, benefiting joint and skin health.
• Flavorful: Has a rich, hearty flavor that’s slightly stronger than regular beef, often described as beefy but tender when cooked correctly.
• Low in Fat: Compared to other cuts of beef, beef heart is relatively low in fat while still providing essential nutrients.
• All-Natural: Sourced from grass-fed cattle, ensuring it’s free from hormones and antibiotics commonly found in conventionally raised beef.