A True Superfood: Whole Beef Heart
Elevate your cooking with our Grass-Fed Ontario Whole Beef Heart, a premium cut from local, ethically raised cattle. Sourced from grass-fed Ontario beef, this organ meat is a powerhouse of nutrients, often lauded as a "superfood" for its high content of iron, protein, B vitamins (especially B12), and CoQ10.
* Source: 100% Grass-Fed on local Ontario farms.
* Cut: Whole Beef Heart (2 pieces)
* Weight: Approximately 13 lbs total
* Flavour Profile: Deeply beefy and rich, similar to a lean steak, with a mild, non-gamey flavour.
* Texture: Dense and firm, offering incredible versatility for both quick searing and slow-cooking.
* Health Benefits: Naturally lean, a complete protein, and packed with essential vitamins and minerals. Perfect for nose-to-tail enthusiasts and those seeking nutrient-dense alternatives.
From our farm to your table, experience the difference of quality Ontario grass-fed beef.
🔪 Best Ways to Prepare Beef Heart
Beef heart is essentially a muscle, so it can be prepared in two main ways: quick-cooked like steak or slow-cooked like stew meat to achieve a tender result.
1. Quick-Cooked & Seared (For a Steak-Like Texture)
This method is ideal for a tender, medium-rare finish.
* Prep:
* Trim: Carefully rinse and trim the whole heart. Remove any visible fat, connective tissue, and the tough white/gristly valves inside the chambers.
* Slice: Cut the heart into thin strips or small cubes (about 1/2 inch thick). Slicing against the grain is key to tenderness.
* Marinate (Recommended): Marinate the slices for at least 2 hours, or preferably overnight, in an acidic mixture. This helps to tenderize the meat and boost the flavour. A simple marinade could include lemon juice or red wine vinegar, olive oil, minced garlic, salt, pepper, and herbs like oregano or cumin.
* Cook:
* High Heat: Sear the marinated slices in a screaming hot cast iron skillet or on a grill for a very short time.
* Time: Cook for only 1-2 minutes per side to achieve a nice crust while keeping the interior medium-rare (145^{\circ}\text{F} internal temperature). Do not overcook, as this will make the heart tough.
* Serve: Slice thinly against the grain and serve immediately, often with a fresh chimichurri, a squeeze of lemon, or alongside grilled vegetables.
2. Slow-Cooked & Braised (For Maximum Tenderness)
This method is perfect for using the whole 13lb heart and guarantees a melt-in-your-mouth texture.
* Prep:
* Trim and Cube: Trim the heart thoroughly (as above) and cut it into 1-inch cubes for stew or larger chunks for braising.
* Sear (Optional): Quickly brown the heart pieces in a pan before transferring them to the slow cooker or Dutch oven.
* Cook:
* Braise/Stew: Place the heart chunks in a pot, slow cooker, or Instant Pot, covering them with a rich liquid like beef stock or red wine and aromatics (onions, garlic, carrots, bay leaves, etc.).
* Low & Slow: Cook on the stovetop/oven for 3-4 hours (braise/stew) or in a slow cooker on high for 4-5 hours until the heart is fork-tender.
* Serve: Beef heart stew or braise is delicious served over mashed potatoes, rice, or udon noodles.
