This cut isn’t for the faint of… nevermind. Because of all the blood flow that moves through it, beef heart can have a mildly gamey flavor. It’s very lean meat and contains thick valves as well as pockets of fat and gristle that can be trimmed out when splitting the heart out into sections, which is recommended when preparing. After slicing it into thinner pieces, this cut responds well to searing to rare or medium-rare. You can also stew the beef heart, and the outcome will be somewhat like that of a chicken gizzard.
Recommended Cooking Methods:
Searing — Braising/Stewing — Marinating & Grilling
- Sear sliced and trimmed heart on both sides in a cast-iron pan over medium-high heat. Cook until internal temperature reaches 135°F. Serve with herbed butter or homemade aioli.