Beef heart

Beef heart is a traditional organ meat with a firm texture and a distinctly rich flavor. Compared to regular beef cuts, it is leaner (less fat) and contains a high amount of protein, iron, and B vitamins (especially B12). Before cooking, it is usually trimmed of its fat layer and connective tissue. It works wonderfully for slow braising in sauce, stews, grinding for meatballs, or sliced and quickly seared. In traditional cooking it is prepared with onions, pepper, bay leaf, and mustard.