The heart, like many grass fed beef organs, is packed with health benefits thanks to its levels of vitamin A, vitamin B12, coenzyme Q10, bio-available heme iron, selenium and enzymes. The flavor is slightly gamey, although less gamey than liver, and it does well when used whole for a long roast or sliced and cooked quickly with seasoning to taste, not unlike a fine steak. Adding the sliced heart to sandwiches is easily one of our favorite ways of enjoying this organ and all its health benefits. Marinading in vinegar overnight is a popular prepation technique, too. We ensure that our hearts are conveniently vacuum sealed and cleaned for maximum freshness and flavor.

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