Beef Heart meat is the muscle that's been trimmed from the heart wall. “Beef heart” includes the meat and essentially everything else—the blood vessels, fat, and blood chambers.
The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick-cooking or long stewing. It tastes beefy, slightly gamey, and very mineral-rich — like a kidney, but milder
Beef Heart Black Angus 250days grain-fed, antibiotic-free, hormone growth, 12 months free-range, and Aberdeen Angus.
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