1 beef heart. Beef heart is lean and contains very little fat and is incredibly nutrient-dense. It is a tough cut and is best when cooked low and slow to bring out its robust beefy flavor. Before cooking slice any fat pockets out and save to render into beef tallow for cooking. It can be grilled, sliced thinly and breaded and fried, pan seared or put into a stew.
100% grass-fed and finished Black Angus Beef