Slow Sauteed Beef Heart

If you eat beef, you most likely have only been eating the muscle meat. In the past (50 years ago), our culture was more diverse in the various cuts we consumed. Eating a little of all the parts of the animal (organ meats, tongue, oxtail, knucklebones, etc.) is not only more sustainable and honoring to the beast but provides nutrient-rich sources of protein.

The heart is a very lean, flavorful piece of meat (without a pungent flavor like liver) and is surprisingly inexpensive. I recently picked up some very thinly sliced heart for only $2.50 a pound. I would recommend that organ meats (and other meats) be sourced from a farm that uses organic practices and puts its animals out for pasture.

Nutritionally heart is an excellent source of vitamins B2, B6 and exceptionally high in Vitamin B12. Iron is another abundant nutrient from heart meat. These nutrients help maintain healthy blood pressure, reduce cardiac risk, and are essential for good mental health. Some studies have shown a reduction in the risk of dementia, depression, and anxiety, all conditions associated with nutrient deficiencies. Heart meat also provides a great source of coenzyme Q10. CoQ10 is an exceptional antioxidant and has shown fantastic promise to slow down the aging process, improve energy levels, and prevent heart disease.

If you are adventurous in your eating, try some beef heart. "European cooks prepare some of their most celebrated dishes (from organ meat)" Joy of Cooking.

Slow Sautéed Heart

Ingredients

Thinly sliced beef heart

(But it could be from veal, venison of other game animal.)

Butter

Bacon grease

Salt and pepper

Onion for sautéing

Instructions

If the heart is not trimmed, remove any outer silver skin and fat found on the outside.

If you are not used to strong-flavored meat, you can soak in water, milk, vinegar, or a marinade for 30 minutes before cooking.

Pat dry the thin slices of heart and salt and pepper to taste.

Melt a tablespoon or two of grass-fed butter and one tablespoon of bacon grease.

On a medium heat where the butter is just about to sizzle, lay the thin slices of heart in the pan.

Quickly lower the heat and cook slowly to not overcook.

Flip over after 4-5 min to finish cooking on the other side.

Remove from pan and keep warm.

While meat is cooking, slice onion in thin rings. Add to the liquid in the pan and sauté on low heat.

Serve meat and onions immediately.