Cuts · Specialty
Beef Heart
Lean, dense, beefy. Marinate, hot-grill, or grind into burger blend.
$30.00 each
avg 3 lb
About this cut
Beef heart is the steer's hardest-working muscle — it never stops contracting from the day the animal is born to the day it's harvested. That steady rhythm produces a dense, fine-grained, almost velvety muscle with the deep beefy character of a great steak and a fraction of the fat. Cleaned heart (which is what we sell — no valves, no major vessels) is closer to a tough sirloin in texture than to liver or kidney; people expecting "organ meat" are routinely surprised.
Why Piedmontese matters here
Heart is already a lean cut by anatomy. Piedmontese heart is even leaner, with the same fine grain that makes Piedmontese steaks tender at lower internal temps. That means it cooks fast, stays juicy through medium-rare, and holds its shape on the grill the way commodity heart can't. It's also the most nutrient-dense beef cut on the catalog (heavy on iron, B12, and CoQ10) — the original "performance food" before that was a marketing term.
How to cook it
Hot-grill (anticucho-style)
Slice into 1/2-inch strips, marinate 4–24 hours in vinegar, garlic, cumin, ají or chipotle. Skewer and grill ripping hot, 2 minutes per side, max. Slice across the grain.
"Heart blend" burgers
Grind 25% heart into 75% chuck or sirloin trim for a deeper, more iron-rich burger blend. Disappears into the texture; just adds depth. Cook to 130–135°F.
Internal temp targets
- Medium-rare: 130°F (recommended — heart past medium gets rubbery fast)
- Past 140°F: not recommended — the muscle locks up
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