Beef heart is a lean, high-protein organ meat. Ours comes from 100% grassfed and grass-finished cattle raised entirely on pasture in Greenfield, Indiana. It has a mild flavor and firm texture — excellent when grilled, braised, or sliced thin for stir-fries and stews. Some customers also grind it and mix into ground beef to increase nutrient density without changing the flavor profile much. Our cattle are rotated daily on pasture and never fed grain, given antibiotics, or confined. The heart is packaged raw and frozen, unprocessed and untrimmed. SIZES VARY! Frequently Asked Questions Q: How do you cook beef heart?It can be grilled, sliced thin and stir-fried, slow-braised, or ground and mixed into other meats. Q: What does it taste like?It’s firmer than muscle cuts but mild in flavor — less “gamey” than other organ meats. Best sliced thin and cooked hot and fast or long and slow. Q: Is this from grass-finished animals?Yes. All of our animals are 100% grassfed and grass-finished, raised on pasture with no grain or antibiotics. Q: How much protein is in beef heart?Beef heart provides approximately 22–25 grams of protein per 4 oz serving.
