Beef Heart

Grass-fed beef heart is one of the most underrated organ meats available — lean, dense, and remarkably beefy in flavor, with a firm texture that responds well to a wide range of cooking methods. As a muscle organ, it tastes far closer to a lean steak than to liver or kidney, making it one of the most accessible entry points into nose-to-tail eating for those new to organ meats.

Slice it thin across the grain and sear it hot and fast like a steak, or cut it into cubes and braise it low and slow until tender. It takes marinades exceptionally well and holds its texture through long cooking without becoming mushy. Among the most nutrient-dense organ meats from grass-fed beef, heart is particularly rich in CoQ10, B vitamins, zinc, and selenium in highly bioavailable form.

Sold split and priced by weight. Select the size that best suits your needs.

If nutrient density is part of why you are here, our beef liver and beef kidney are the natural next stops — as is our ground beef with organs for an effortless daily blend. Our chicken hearts and chicken livers cover similar ground from the bird.