Hearts Individually Packed
- 1 Heart per Pack
$42.05
A culinary bridge between standard muscle meat and organ meat. Because the heart is a constantly working muscle, it doesn't have the iron-heavy, metallic flavor of liver or kidney; instead, it tastes exactly like a deeply rich, extra-Meaty steak with a firm, dense texture similar to sirloin or venison.
Core Preparation & Cooking Rules
- Aggressive Trimming: Unlike other steaks, preparing a beef heart requires kitchen prep. You must open the chambers and completely slice away any hard white fat pockets, internal silver skin, stringy heart valves, and visible veins. You want to leave only the pure, deep-red muscle meat.
- The Cooking Dichotomy: Because it is a hard-working, lean muscle, you must cook it using one of two extremes to prevent it from turning rubbery:
- Fast & Hot (Medium-Rare): Slice the meat into thin strips, marinate it to help tenderize the fibers, and flash-fry or grill it over high heat for just 1 to 2 minutes per side. It must remain medium-rare in the middle.
- Low & Slow (Fully Tenderized): Cube the meat and simmer it gently in a with red wine or broth for 2 to 3 hours until the collagen melts.