I’m not one to celebrate Hallmark holiday’s but I just had to post this beef heart recipe for Valentine’s Day.
Is Hallmark even still around?
If you decide to stay home, like Jeff & I, maybe you’ll enjoy getting a little edgy in the kitchen! Sharpen your knife, slice some grass-fed beef heart, thread your kabobs and make your organ meat sizzle.
If you’ve never had beef heart, you’re not alone.
When I added heart to my latest mass order from U.S. Wellness Meats I really didn’t have anything particular in mind for what I was going to do with it, although now I’m looking forward to adding it to my next order.
Not only is beef heart delicious but it is also a good source of iron, zinc, selenium, B vitamins and especially CoQ10. Actually, beef heart is your best source for CoQ10! Your cells use it to produce energy your body needs for cell growth and maintenance.
“CoQ10 is vital for energy production and prevention of oxidative stress, and people with chronic health conditions are often deficient. There are also some genetic factors that can impede the biosynthesis of CoQ10, making it more important for those people to have a source of pre-formed CoQ10 in their diet.” – via Chris Kresser
The flavor of beef heart is not gamey or dry. “Tastes like steak” is a good way to sum it up. I think you will be pleasantly surprised (especially if you’re a steak fan!) :)
Note: If you typically order your meat well done, you may want to cook a little longer however you might produce quite a chewy meal that way.