Monday, January 7, 2019

Beef Heart Steak - Why and How

Americans don't really eat organ meats anymore. We used to, but a few generations back eating organ meats became synonymous with being "lower class" and poor. So, we stopped. That is unfortunate because organ meats are actually very nutritious. For that reason, I'm trying to incorporate more organ meats into my diet. Tonight, my supper was beef heart steak served with a salad. It was delicious.  I'll give my recipe below, but first let me tell you about the health benefits of beef heart.

Health Benefits

Beef heart contains all the essential amino acids, is an excellent source of collagen and elastin, plus has good amounts of zinc, selenium (which is often lacking in the modern American diet), phosphorus, potassium, iron, B vitamins, and lycopene. It has high amounts of coenzyme Q10 (aka CoQ10), which is a powerful antioxidant and may have heart health benefits. It also has useful amounts of healthy omega-3s, particularly hearts from grass-fed cattle.

My Beef Heart Steak Recipe

  • 1 Tablespoon Butter (or Ghee)
  • 1 Beef Heart, sliced into 1" thick strips
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to taste 

  • Place butter in skillet and melt
  • Place heart slices in skillet
  • Cook on high for 5 minutes
  • Turn heart slices
  • Cook on high for 5 minutes
  • Add olive oil, salt, pepper 
  • Remove heart slices (they should be nicely browned on the outside but still pink in the middle)
Notes:  Goes well with a healthy salad. Top part of heart has hard veins which you may want to remove before cooking. Do not remove fat from heart before cooking, as it will add taste and make the meat more tender. Heart has a blood taste. If you don't like that (I do - I love my steaks bloody), you could marinate the heart in apple-cider vinegar or other marinade of your choice for up to 24 hours before cooking. Enjoy this very healthy, low-cost meal.  

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