Smoked Beef Heart

If you’ve never eaten heart, it is hard to describe. Unlike other organ meat, the heart is a muscle, but it does not share the texture of the other muscles. It is much softer, and for some not appealing.

Growing up, heart was not something I ever ate with any regularity. I would occasionally sample a piece of pickled beef heart once a year at our family reunion, but beyond that I never had any interest in eating it.When I acquired a few beef hearts, I knew I would have to find a way to make the meat appealing to a wider audience. Through marinating and smoking, something interesting happens to the texture of the meat. It becomes more firm, and reminiscent of a slice of roast beef. This makes it ideal for serving on a platter along side crackers, cheese, olives or whatever other small bites you prefer to offer your friends and family. I promise you will have many surprised guests who will not believe the meat they are eating comes from the heart.

Start by cleaning and rinsing the heart. In a ziploc bag or non reactive container, add all of the ingredients and mix together. Place in the refrigerator for 2 to 6 hours. Near the end of the marinating time, start the smoker at 180℉ with any fruit or nut wood. I typically use either apple, hickory, or pecan wood. Remove the heart from the marinade and place in the smoker. Cook at 180℉ until the heart reaches an internal temperature of 130 to 145. Remove the heart and allow it to rest 15 minutes. Thinly slice the heart and serve along side your preferred assortment of crackers, cheese, mustard, and horseradish.
Fast forward to several years ago. I had saved the hearts from a few of the deer I had killed during that hunting season. I cleaned the hearts and sliced them into steaks. I cooked them simply with salt, pepper and a good sear. While I personally enjoyed this preparation very much, not many others seemed to.

This organ meat also contains a substantial amount of complex B vitamins, like folate, riboflavin, and Vitamin B-12, that protect against heart disease and naturally improve energy levels.
After you clean and/or trim your beef hearts, it is time to get cooking! Even though organ meats like Oxheart seem intimidating, they are actually pretty easy to prepare.The outer membrane, which is also edible, gets crispy when rendered down. When cooked correctly, the beef heart is not tough at all, with a pleasant, fork-tender texture.Pro-tip : always face the outer membrane towards the flame or hotter side of the pan first. This will ensure the pericardium has time to render, creating a crispy exterior crust.We know that children tend to be the pickiest eaters on earth. Once you mention eating “beef heart,” they might instantly throw a tantrum or protest eating dinner altogether. With that being said, the organ meat is highly nutritious and helps your kids grow up healthy.

Is too much beef heart bad for you?
While organ meats are highly nutritious foods, they also contain a lot of cholesterol (especially the liver and heart). High cholesterol levels raise your risk of having a heart attack or stroke. Therefore, it’s recommended that organ meats be eaten in moderation.
Those who live with anemia may want to consume beef hearts to aid their Vitamin B-12 deficiency. Although, we believe anyone can benefit from incorporating beef hearts into their diet to fully reap the offal’s stellar nutrients.Beef Heart is not only extremely healthy with bioavailable nutrients like Vitamin B12, Selenium, Iron and Choline, Beef Heart is an extremely mild tasty cut that can be enjoyed just like a steak ‘with benefits’.

You can also steep the meat in milk if you do not have apple cider vinegar on hand. Then, rinse the beef heart under running water and pat dry with a paper towel.

On the other hand, beef liver is a greater source of protein, Vitamin A, and selenium. Both offal meats are an excellent source of complex B vitamins, such as Riboflavin and Vitamin B-12.
Adding beef heart to your diet is a tasty way to boost your consumtion of bioavailable nutrients and a great way to embrace organ meats and nose-to-tail eating. This means that no part of the animal goes to waste, even the more undesirable cuts like organ meats.

While it is unlikely to find beef hearts on the shelves of your go-to supermarket, you can purchase the organ meat from craft butchers or meat markets.
Sprinkle some salt and pepper first to lightly season the outer membrane. Remember to always start cooking the membrane side down directly on the heat or open flame to render it down.

Is beef heart good eating?
Beef Heart is both tasty and healthy. Beef Heart is rich in Vitamin B12 and Iron. The outer membrane ie Pericardium can be eaten by rendering on a pan. The lean meat is a rich darm red color and has the texture of a lean steak.
Beef heart, also known as Oxheart, is an organ meat cut. It is the heart of a cow which is responsbible for pumping its blood throughout its huge frame throughout its life. Avergae beef heart weights 3 to 4 lbs.We have many customers who order our beef heart and eat it completely raw. There is a schoool of thought that eating raw organ meats including Heart preserves all the nutrients however we would caution against this for food safety reasons ie food poisoning.

Is beef heart expensive?
Beef Heart – $2.00/LB.
Beef hearts also contains immune-boosting zinc and phosphorus, a mineral that strengthens bones. This is especially beneficial if your pooch is on a raw food diet.

Beef hearts have a unique texture, unlike other organ meats, and are more like a sirloin steak. It has less of a chewy mouthfeel that you would find in beef kidneys.
Dogs adore nose-to-tail organ meats like beef hearts or beef kidneys. They offer our four-legged friends many nutritional benefits, including a rich vitamin B content that keeps their fur coat silky smooth and aids overall digestive health.

Is beef heart good smoked?
Through marinating and smoking, something interesting happens to the texture of the meat. It becomes more firm, and reminiscent of a slice of roast beef. This makes it ideal for serving on a platter along side crackers, cheese, olives or whatever other small bites you prefer to offer your friends and family. Cached
The beef heart’s appearance depends on how the meat is purchased. A skillful butcher can easily cut the beef heart to look like a steak by removing the outer membrane and other tendons leaving deep dark red lean meat. If you buy half a pound of heart meat trimmed, it will look completely different than purchasing the organ meat whole.Beef Heart can cost anything from $4 per lb for conventially raised feedlot finished beef to $15/16 per lb for heart from an Organic Grass-Fed raised animal.

When you purchase the heart whole, it will be large, usually weighing anywhere between 4 to 6 pounds. You will be able to see the rigid, yellowish outer membrane (the pericardium), complete with tiny blood vessels and muscular top flaps called auricles.Beef hearts are loaded with nutrients to keep your body healthy, including iron, protein, selenium, and zinc. It is pretty low in fat compared to other cuts of beef, with approximately 4 grams of fat per 3-ounce serving.

What temp is beef heart safe?
Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F (71.1 °C). Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.
You will not have to worry about any weird first bites or smells when first eating a beef heart. It has a slightly gamey taste much like venison. Oxhearts are significantly more mild than other organ meat cuts like beef liver or beef kidney.

Is beef heart better than muscle meat?
Heart has similar nutrient content to other muscle meats, but is higher in protein, thiamine, folate, selenium, phosphorus, zinc, several B vitamins, and most notably CoQ10, an antioxidant that helps prevent heart disease.
Beef heart stew is a staple in Moroccan cuisine, although beef is occasionally substituted for lamb or mutton. These stews often feature ingredients like apricots, cinnamon, ground cardamom, and fresh ginger. Beef hearts tend to be a little more versatile to work with than liver, which tastes best when sauteed or pan-fried. Meanwhile, you may braise, pan-fry, or grill beef hearts. The offal meats also make a fine addition to stews. Another option is to source high quality beef hearts and other organ meats from online butchers like TruBeef Organic. You can have grass-fed, ethically sourced, organic beef hearts delivered straight to your doorstep in only a few days.You can purchase beef hearts in a number of ways, whether by the pound or simply cut into pieces. The most common ways to order the organ meat are whole, halved, or quartered. They can be left untrimmed, in their natural state, covered by the pericardium.

You will also have to cook the organ meats in different ways. They also have a slightly different textures and mouthfeel, with the liver being slightly chewier.
However, the outer membrane, valves, and tendons are 100% edible. So, we at TruBeef leave them on for our customers and when cooking beef hear for ourselves. They add to the offal’s unique texture and nutritional value. Luckily, you can easily disguise beef hearts to look like steaks by removing the membrane. Season the meat with plenty of salt and other spices you would typically use for steaks. You can also request to have the beef hearts trimmed, meaning the butcher they will remove the outer membrane and other less desirable parts of the organ like the valves and tendons. This practice is typically employed by butchers when halving or quartering the Oxheart.

Though beef heart and beef liver are both incredibly tasty and healthy organ meat cuts, they boast a slightly different nutritional profile. Beef hearts have a significantly higher concentration of certain minerals like iron and phosphorus.In short, yes, you can eat the outer membrane of beef hearts known as the pericardium. Its role is to keep the organ in place and ensure it works properly.We often receive this question from our customers, so we wanted to address it in this comprehensive beef heart guide. You do not have to clean beef hearts before cooking them, other than the optional trimming depending on the recipe you choose. We personally do not clean our beef hearts and have never come across any issues although we do advise against eating raw for food safety reasons.Here are the instructions for oven baked beef heart that’s stuffed with mushrooms, spinach, and spices. In short, after searing the beef on the stovetop, you bake it for 15-20 minutes per pound at 275F (135C).

The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats no sugar post. Let’s get cooking!Yes, you can eat the fat on beef heart, and after cooking you may barely notice it is there. If the beef heart is very fatty, I recommend trimming it and rendering the fat into tallow for cooking.Here are directions for making breaded fried beef heart, and it looks amazing. You can even use the drippings from frying beef heart to make a delicious gravy! Season the heart with a mixture of ½ teaspoon of rosemary and your favorite steak seasoning. (Thyme, parsley, oregano, garlic, salt, pepper, or your favorite seasonings can also be included.) Beef heart is an excellent source of many B vitamins, including riboflavin, niacin, vitamin B5, and vitamin B12. It’s also an excellent source of the minerals iron, phosphorus, and selenium, and it contains highly bioavailable zinc as well.

How long does it take to smoke beef heart?
Smoke at 350 degrees for about an hour until internal temperature reaches 140 degrees. Rest for 15 minutes and slice thin against the grain. Cached
In order to make ox heart recipes, you need to first find some beef heart for sale. If you’re friends with a butcher or a beef farmer, they should be able to get you beef heart at a very good price.Cook the beef heart like a steak- don’t overcook it! Cooking beef heart at about 4-5 minutes per side got me medium rare. Let the beef heart steak rest for 5-10 minutes before slicing into ½-inch thick slices (1.27 cm) and serving.

Is beef heart better than beef? Beef heart is quite lean, and low calorie and low fat compared to most cuts of beef. It tends to be cheaper than beef as well, making it “better,” depending on what you’re looking for.
If you have no luck with locally, you can also purchase beef hearts online. US Wellness Meats occasionally has grass fed beef heart available, which you can purchase here.

The best ways to tenderize beef heart are using a marinade, pounding with a mallet, and slow cooking. You can marinate the beef heart prior to making this recipe, if you’d prefer. I didn’t feel it was necessary.
You may not need to clean the beef heart, as many butchers will do this for you. To clean beef heart, begin by cutting it in half lengthwise, separating the chambers. Remove the arteries, valves, excess fat, and any tough stringy gristle bits.You can find traditional beef heart recipes in cuisines across the globe! Here is an Italian beef heart recipe for ragu, here is one for anticuchos (Peruvian beef skewers), and here is a recipe for Japanese hatsu (heart). Ground beef with beef heart is great for burgers, or use it in other recipes using ground meat. This is a great way to include some organ meats in your diet if they normally make you squeamish. The last time I made beef heart, I served it with air fryer frozen vegetables and air fryer frozen french fries. Here are some other side dishes for beef hearts:How many calories in beef hearts? Raw beef hearts have 127 calories per 4 ounces (113 grams). This chicken heart recipe has 340 calories, 0.3 grams net carbs, and 43 grams protein per serving.

A good beef heart air fryer recipe will look a lot like an air fryer steak recipe. You can use my air fryer rib eye steak recipe for beef hearts. Match the weight of the meats, and cut back on the air frying time, since beef heart is thinner.

There are two main ways for cooking beef heart to keep it from getting tough. The first is to use a quick cooking method, such as flash frying or grilling beef heart. The second is to use a long stewing method over low heat, such as beef heart stew in a slow cooker.All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.

Can beef heart be eaten rare?
Since the heart lacks the well-marbled fat of a good cut of rib-eye, it’s best to leave the slices of heart on the rare side of medium-rare, as you would for a tenderloin, to prevent toughness.
This recipe for beef heart is nutrient-dense and naturally low carb, keto, Paleo, and gluten free. You can have this cow heart recipe cooked in under 10 minutes, and it may save you money on your grocery bill.Unlike beef liver, beef heart isn’t a rich source of vitamin A. The vitamins beef hearts are richest in are the water-soluble B-complex vitamins, vitamins that are harder to consume to dangerous levels. Thus, while I wouldn’t recommend consuming more than a small serving of beef liver daily, daily beef heart may be OK.

Cow heart (female beef cow) and ox heart (male beef cow) weigh 3-4 pounds (1.3-1.8 kg). Veal heart typically weighs closer to 1 lb (0.45 kg). You can use these interchangeably in the ox heart recipe below.
US Wellness and butcher shops often sell 1-1¼ lb. pieces of beef heart that have already been cleaned and trimmed. This makes this food much easier to incorporate in your favorite cow heart recipes.Remember that cow heart doesn’t have bones, so all you get is edible muscle meat and fat. Another even cheaper option is to purchase a mix of beef heart in ground beef. You can purchase online here, or get a blend of beef with heart, liver and kidney here.

Otherwise, keep an eye out at Walmart and other grocery stores. I find that my local stores only carry beef heart occasionally. I wasn’t able to get it at Whole Foods either, but the meat department may be able to order it for you.Beef hearts count as lean protein, and I made the serving size a big, hearty portion. That said, there can be a significant difference in the calories depending on how well the fat is trimmed from the heart. If you’re on a low saturated fat diet, aim to trim off as much visible fat as possible.

Make the best beef heart recipe- my easy pan fried beef hearts! Learn how to cook beef heart to be tender not tough, with flavor similar to steak. Cow heart is one of the least expensive cuts of beef you can buy, and makes an easy dinner. Learn where to buy raw beef hearts, the nutrition benefits of beef heart, and more!
Like beef steak, the minimum safe internal temp for beef heart is 145F (63C). This is medium to medium-well doneness. You can use a meat thermometer to ensure the food has reached the safe temp.In addition to the essential vitamins and minerals, beef heart provides other beneficial nutrients such as taurine, collagen, and CoQ10. If you’re looking to create a diet that supports heart health without the use of supplements, consider adding some beef heart to your diet.Some liken the texture of beef heart more to beef tongue, since it’s denser than steak with a bit more chew. Either way, I think you’ll find that beef heart lacks the strong gamey flavor you find in beef liver and kidney.

How often can you eat beef heart?
How much beef heart is safe to eat? In general, it’s safe to eat a few ounces of beef heart per day, the same as beef steak. You don’t want to eat so much beef heart that it completely displaces other protein foods and foods from other food groups.
The ghee or oil the heart is cooked in adds about 66 calories per serving. Reduce the amount of added fat in the recipe to 1 tablespoon to make the recipe lower calorie.Join our community! Subscribe and be kept up-to-date on the latest and greatest recipes. You can also follow me on Pinterest, Twitter, Instagram, and YouTube!

Cooked and raw beef hearts are highly perishable and can be kept up to 1-2 days in the refrigerator. Both raw and cooked beef hearts can be frozen. I recommend storing them in a vacuum sealed freezer bag for long-term freezer storage.

In this recipe, I’m cooking a 1-inch-thick piece of beef heart meat for 4-5 minutes per side on the stove. I prefer to cook recipes for beef heart to medium rare like a steak, i.e., 130-135F (54-57C). This is a taste preference for me, not a food safety rule.
This is a level 2 recipe (transition or weight maintenance). Is beef heart good for you? Packed with highly bioavailable iron and zinc, and rich in B-complex vitamins, beef hearts are definitely nutritious. In the US, the general food safety rule is that you should not eat raw meats, including beef heart. This will help reduce your risk of food poisoning. Some cultures do enjoy raw beef heart in dishes such as beef heart tartare. What does beef heart taste like? IMHO, beef heart is one of the best organ meats in terms of flavor. With good beef heart recipes, you can make this offal tender, with a taste surprisingly similar to steak.

In general, it’s safe to eat a few ounces of beef heart per day, the same as beef steak. You don’t want to eat so much beef heart that it completely displaces other protein foods and foods from other food groups. You can’t live on a diet of beef heart alone, and trying to do so would put you at risk of nutrient deficiencies.

No, you do not need to soak beef heart. Some like to soak beef heart in a salt water solution before cooking to draw out the blood, but this is unnecessary.For a low carb meal, serve your sliced beef heart with your favorite non-starchy veggies. For kids and carb lovers, add mashed potatoes, biscuits, corn, or a tasty starch of your choice.

Clean the beef heart (see the next section), and cut a 1 lb. (454 gram), 1-inch (2.54 cm) thick piece. Heat 2 tablespoons of ghee, butter, or oil in a cast iron skillet over medium-high heat.
Riboflavin, also known as Vitamin B2, is an important member of the B-Vitamin family that appears to protect the body against certain types of cancer. Riboflavin is found in organ meats, particularly the kidneys and livers. Studies have shown that riboflavin helps reduce the risk of lung and colorectal cancer. A riboflavin deficiency has been shown to be a risk factor for cancer of the esophagus.

Thiamin, also known as Vitamin B1, is present in liver. Studies have shown that thiamin can help prevent risk factors for Alzheimer’s disease, including memory loss and plaque formation.
Many organ meats are high in zinc, including the liver, kidneys, and heart. Zinc is essential for your immune system to work properly. People with a zinc deficiency are more susceptible to infection.All meat organs (except intestines) contain high amounts of Vitamin B12. In combination with folate (also present in meat organs), Vitamin B12 helps moderate homocysteine levels in the blood. High levels of homocysteine are a risk factor for cardiovascular disease.

Why is beef heart so cheap?
Like other types of offal, beef heart is packed full of nutrients. It’s also known for having very little fat, making it lean and meaty. Since beef heart isn’t a popular cut, it’s generally cheaper.
Today in the U.S., livestock is generally harvested for its muscle meat. However, in many countries, certain animal organs are consumed as popular dishes, including duck liver in France, beef tongue in Latin America, and pork liver in Germany. Asian cuisine often includes many parts of an animal’s body, including kidneys, stomachs, and intestines.

Organ meats are full of nutrients, and are often pound-for-pound more nutritious than muscle meats. With the notable exceptions of tripe (intestines) and brains, most organ meats are good sources of numerous vitamins and minerals, including many of the B-Vitamins, iron, and zinc.

While organ meats are highly nutritious foods, they also contain a lot of cholesterol (especially the liver and heart). High cholesterol levels raise your risk of having a heart attack or stroke. Therefore, it’s recommended that organ meats be eaten in moderation.
Animal organs, especially the liver and kidneys, contain iron. Many people suffer from iron deficiency; the condition affects approximately 10 million people in the U.S. One of the main symptoms of iron deficiency is fatigue and lack of energy. Eating organ meat will increase your blood’s iron count. People with iron deficiencies can eat organ meats (especially liver) to increase their energy levels.Interestingly, during WWII, American consumption of organ meat greatly increased. This was due to a concerted effort by the government to sway people to eat organ meat, as much of the country’s muscle meat was going to the troops.

Organ meats, also known as “offal,” are the consumable organs of animals. Organ meats include livers, hearts, brains, and intestines, to name a few. There are many health benefits to eating organ meats, but there are also some downsides.

People with gout should avoid organ meats, as they contain high levels of purine. Foods rich in purine can contribute to the progression of joint damage for those with gout.
People diagnosed with hemochromatosis, also known as an iron overload disease, have too much iron in their blood and should therefore limit their intake of iron-rich organ meats.I have a butcher in the family so I am blessed with ALL of the animal. Loved this new recipe!! Heart is so tender and the best roast you will desire. Yes, Valentines Day will be heartfelt. 🙂 Hey! I’m Sonia, a former overweight who used to drink and smoke way too much and really didn’t eat all that well… Then one day, I decided to quit all that and turn my life around. Do not soak your heart in balsamic vinegear! This recipie makes the meat taste like sour vinegar. The heart actually had good texture but the taste was awful! Unless you enjoy drinking balsamic straight from the bottle you probably won’t like the taste of this recipie.

Holy cow (see what i did there) i never comment on these things but that recipe was killer. Soooooo simple and unbelievably delicious! I’ll be asking my butcher for heart on the regular now.
And thanks again for this helpful article! I should send it to some of the supposedly “authentic” PA Dutch restaurants around my area that serve…err…fried chicken and scold them as to what they’re missing as to not serving this deliciousness!

I used to eat heart as a child growing up on the farm. My Mom would slice it thin, bread it and fry it quickly. Sooooo good!! I haven’t had it in years. Do you think I could put this on the barbecue grill for about the same time on each side? Is it ok to eat it medium to medium rare? Can’t wait to try the recipe. Thanks for sharing.
Hi! I just found your blog! So if I have beef heard that’s been sliced and packaged to me that way – do I just defrost several of them? then follow the recipe?So it didn’t thaw in time. So I cleaned it and marinated it over night. I worked last night so the boys ate it. I didn’t get to try it. My husband cooked it on the grill outside. I gave him specific directions lol. They LOVED it. Including my ever so picky 5 year old. And my 13 year old that doesn’t really like red meat. Contrary to what you may think, beef heart doesn’t taste livery at all and it’s texture isn’t the tiny least grainy or rubbery. In fact, it’s very similar to steak, in both taste and texture. I’d even say that if you were ever invited to eat at my table, I could easily serve it to you without you ever knowing it. But I would never dare do that to you… There is indeed some kind of a science-ey reaction that takes place, although not a totally critical one, and also, the vinegar has a role to play on the overall flavor of the dish. I suppose lemon juice would work just as well, if you can afford to use that!

This was terrible. The vinegar over powered everything and the meat was like rubber. Wasted perfectly good meat and butter. I should have just ground it into hamburger.
As a youngster, veal hearts and dressing was one of my favorite meals but I’ve never had beef heart and wife loves fried chicken hearts but has never eaten beef heart of any kind but we were both willing to try. We are so glad we did, wow. We recommend this to any meat eater who can get over the fact that it’s a heart. I followed your recipe to the letter except I grilled it on the outdoor gas grill and it was absolutely delicious. We will definitely add this to our meal rotation. Thank-you so much.Why do you say that, Sarah? I’ve been following a ketogenic diet for two years and coconut oil with it’s medium chain triglycerides is just the ticket. ( I don’t subscribe to the “saturated fat is unhealthy” dogma.) ***I love balsamic vinegar. If you are not a fan, this might not be the recipe for you. It’s worth a try, though, but maybe marinated for half the time. The vinegar balanced the strong beef flavor to make it very subtle. Texture was much like a tender steak*** I put half of my heart in the marinade, and couldn’t wait to try it. So I just finished cooking and letting it stand. I have eaten deer heart so im excited!!Thank you so much for this helpful article! I enjoy chicken hearts, as well as pickled hearts, tongues, and kidneys; so I’m going to give beef heart a go, as I purchased some from a small farm market here in Lancaster County, Penna. Theoretically, it should already have been cut open, inspected and cleaned by your butcher before you purchased it so really, what you’ll be faced with is a relatively lean and clean piece of meat. I appreciated your recipe and your enthusiasm. I had been getting up the courage to cook some of the unusual cuts that came with my half cow. We cooked mushrooms in the leftover oil and it was a nice balance to the beefy taste of the heart. All of my kids tried it and even said it was ok.First time cooking beef heart, in the marinade but thought I would try it right away after cleaning. Tasted great, can’t wait to try it after marinating. If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You might want to cut the heart in half so it actually fits into your skillet (or if you wanted to save some of it for another recipe, like the glorious Beef Heart “Stroganoff” I’ll be sharing pretty soon, for instance…)

Will be making this again! I used this recipe to prepare beef heart for the first time and prepped as suggested – the final product was AWESOME, I wound up cutting my heart into five “steaks” just before cooking – but I agree with a couple other comments that the meat was somewhat vinegary even after drying it off for cooking. I wasn’t expecting this and my seasoning clashed with the taste a bit.
Valentine’s Day being just around the corner, most bloggers out there are lovingly showering us with all kinds of mouth-watering sweet treats and desserts, among which numerous chocolate offerings can be found. Unsurprisingly, a vast majority of said treats are either shaped like a heart or related to a heart, in some kind of way.

Hey, to each their own, I guess… I’m not one to judge, but I can guarantee that given the choice between that and beef heart, I’d go for the beef heart… in a heart beat! 😉
Thinking aloud, I don’t understand why so many people dislike organ meat. Our ancestors certainly weren’t that picky, and what, truly are “we” supposed to get excited about that is supposedly so much better and “normal”: pizza, hot dogs, chicken nuggets, burgers, Cheez Whiz…yeah, really great (although I love all of them but the Cheez Whiz). Also, I love asking, “well, what do you think is in a hot dog?” Sorry that it’s not as trendy and exotic as sushi (!). Anyway, I don’t mean to come across as negative (no, really!), but whoever said that people were consistent. WE know better! I was always curious about this particular dish so now I am motivated to try it. It sounds really yummy and your recipe sounds easy yet delicious. You seem like a really cool
down to earth individual and your story is inspirational, as I am a 39 year old guy who could use a change of diet and habits, heh. So I will ask my wife what she thinks, we’ll give it a go and if I can remember, post back with the results. Thanks for the inspiration! 🙂 
I’m unsure when the “coconut oil is healthy” tend started but it is not. Olive oil or grapeseed oil are the best for you so I would recommend those instead.I’m currently training some wild ravens not as pets just as porch buddies and might go the carrier raven route once we’re good friends. I pick up beef heart for them de-veined and sliced for $1.89 a pound, not bad considering. This is from a local grocery market butcher, I’m sure a butcher only store would just give it to you, as it’s not really in high demand. Of course I eat it too. To answer a previous (or later) post beef heart is chocked full of trace elements you don’t normally get but what I like is the vitamin B12 kicker 3oz and you get 3 days worth of B12…and it’s tasty. I would recommend beef heart with bourbon, minerals taste and B12 to ward off the hangover. win win.Now, I gotta give it to you, the color of the meat as it stands right now isn’t all that inviting. Don’t let that put you off, though. It’s the balsamic vinegar that does that… once cooked, your meat will have the most gorgeous and appetizing pinkish red color.Hi. Tried this today with mixed results… I am a poor / beginning cook so likely I made a few errors, specifically in cutting it in half. Is the 6-7 minutes for when it is not cut in half cause it seemed a bit burnt on that side and it did not lay flat. I used a cast iron skillet and coconut oil, had the temp at 8 as our stove seems to run hot. I only tried a bit as we got a last minute invite to go to a bbq and it seemed bit tough. Looking forward to trying again. Thanks for sharing your time and recipe.

I’m now a two year veteran of the Paleo movement and have never felt heron my whole 57 year life. I’ve got a heart on the counter as we speak and am looking forward to it. Any knowledge of the nutritional content? I hear they are extremely good for us. Thanks so much for the recipe.
You see, I too, am giving you heart. Only I’m not giving you heart shaped anything. I, am giving you the real thing! Oh yeah, baby! We’re making beef heart, today: Grilled Beef Heart!I love heart. I have been braising as my mother did. Sliced thin on sandwiches. Now I slice it in bite size pieces and dip it in A sweet hot mustard mixed with General Tsao sauce. Great snack food.

Stumbled upon this recipe with a random Google search. Has been my best friend ever since. Was looking for the benefits of organ meat, and considering the heart is a muscle, it gives the same benefits but has a taste very similar to steak. You hardly need another cut of meat or cooking medium, ever again. Super easy prep, the crust is incredible, and you can mess around with rarity. Good luck and can’t recommend this enough. Will change any picky eater into an organ lover.
Grilled this yesterday, but felt like the texture was more like beef tongue than steak. It has a more dense chewiness to it that a roast or steak does not. Couldn’t sneak the cut by my texture eaters, lol. Flavor was really good though!

I’m in love with grilled heart. I used this recipe with trepidation remembering my mother simmering heart all day long and then baking on top of dressing. Of course there was gravy made from the liquid that the heart had cooked in. Having eaten this grilled heart, I will never go back to my mother’s way.
In an effort to find my own healthy balance, I experimented with all kinds of diets. For years, paleo has been my thing but I’ve recently switched to a vegan lifestyle for ethical and environmental reasons.And please, don’t even get me started on Cheez Whiz. I mean really, what the fuck IS that? It most definitely is many things, but certainly not food! No word of a lie, the stuff actually makes me gag. As for hot-dogs, I never liked them, not even as a kid, and I like them even less now that I know how they’re actually made. I can’t even fathom that some people would choose to dress their hot-dogs with Cheez Whiz and have near orgasms as they eat.Does it have to marinade over night? Or is a few hours acceptable? I have very little time off and like to cook on my days off. I want to try the beef heart tonight however I was at work last night and didn’t prep it. It is currently thawing. Should be thawed at around 11:30 or noon. Want to cook it around 5 is soooooo would be in marinade for just over 5 hours. Will that be long enough? Beef and heart are totally underappreciated indeed! Wait ’til you try them! Look for my other beef heart and tongue recipes, your girlfriend will be glad she didn’t turn them down after all! Next, trim off the excess fat and remove that silver lining if you want to. Honestly, though, it’s not all that necessary. I didn’t really bother to remove it myself and couldn’t even tell that it was there after the meat was cooked.