Have a Heart … a Beef Heart.

Organ meats are some of the most nutrient rich foods on the planet.  It would behoove us (pun intended! ) to eat more organ meats.

Growing up, chicken livers and beef livers were a periodic menu item… I truly love chicken livers… beef livers… not so much. I can eat beef liver… but I do not love it.   This is mentioned so you’ll know that while I love trying exotic foods… I am not a person who loves “everything”!

I finally found a grass fed beef rancher close to home and on the day I paid them a visit, they were limited in their meat selection. I purchased some ground beef, flat steaks … and  BEEF HEART!

I had been wanting to try Grass Fed BEEF HEART for quite some time…. so when I found out the price was $2 per pound … I jumped on it! :)

Ingredients:

As you know… I love simple and delicious meals… this one was BOTH. Just look at the long list of ingredients!!! :))

Beef Heart – they average about 3 lbs.

Preferred Spices – mine are Tony Checheres and Black Pepper

Pan Lubricant: I used coconut oil but butter or bacon grease would be excellent.

** Click on each picture for enlarged view. :)

Steps

1) Removal from Package:  After opening up the bag, you will want to drain and rinse the meat.  This beef heart weighed approximately 3 pounds.

2) Cubing the Meat: Lay the Heart out flat on a cutting board. I cut into quarter pieces for ease in handling. Then taking each quarter, cut into strips about a inch in width. Next, cut into cubes aprroximately one inch by one inch.  It is NOT important to be exact. The more uniform the meat sizes the more uniform the cooking will be.

Here is 3 lbs of Beef Heart cubed and heaped on a single plate.

3) Warm the Pan or Skillet:  Today I added Coconut Oil to lubricate the bottom of the skillet and it turned out great! … Next time I will fry bacon in the skillet prior to cooking the beef…. bacon makes everything better! :)

4) Add the HEART! … once the pan is warmed, add in the heart.  This is when I added my spices of Tony Checheres and Black Pepper.   I cooked the heart on medium heat for about 15-20 minutes. Checking and turning the meat is important for even cooking.

Here is the RESULTS! … the fat was VERY Tasty as was the meat.

The ‘consistency’ of the meat is similar to Flat Iron Steak.  Most  pieces were tender, there were pieces that were a little chewy BUT none were what I consider tough.

Lastly… it did taste like BEEF… and not chicken. :)

** Not pictured is the natural “gravy” this method of cooking produced.  It would be very “easy” to cook down the gravy to thicken, add a little heavy cream … this would make a perfect gravy to pour over creamed cauliflower. :)

Here are my PRIMAL results… :))

Here is my Diabetes Warrior Info:

My Diabetes Nutritional Chart

My Diabetes Meal Plan ( a true diabetes diet, not like most of those promoted by American Diabetes Association)

How I Play

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4. Broiled Bacon & Chicken
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