Beef heart is a nutrient-dense organ meat from cattle that tastes similar to lean steak, with a slightly richer and more robust flavor. Known for its muscular, dense texture, beef heart is firmer than other organ meats and holds up well to grilling, stir-frying, braising, and slow cooking. This lean protein source is packed with essential nutrients and offers excellent value compared to traditional beef cuts.

Beef heart is an exceptional source of high-quality protein, providing approximately 17.7 grams of protein per 100-gram serving with only 3.9 grams of fat and 112 calories. It contains extraordinarily high levels of vitamin B12 (356% of daily value), riboflavin (70% DV), niacin (47% DV), and selenium (40% DV). The meat is also rich in iron (24% DV), phosphorus (17% DV), zinc (15% DV), and contains significant amounts of CoQ10 (coenzyme Q10), an antioxidant that supports heart health, cellular energy production, and exercise performance. Unlike liver, beef heart has a milder flavor profile that makes it an ideal starting point for those new to organ meats.

Popular preparations include Peruvian anticuchos (marinated skewers), beef heart tacos, stews, and grilled slices with chimichurri sauce. For best results, trim away fat and connective tissue, marinate in acidic ingredients like vinegar or citrus with herbs and spices, and cook quickly to medium-rare (145°F) for optimal tenderness. Grass-fed beef heart offers additional benefits including higher levels of omega-3 fatty acids, vitamins A and E, and no added hormones or antibiotics.