Sliced Beef Heart

SUPERBEEF Heart is a thick, beefy and flavourful tender meat.

Beef heart is a muscle like other cuts of steak, but it is more dense with a higher nutrient content and additional protein.

Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10, also known as CoQ10.

Heart is an incredibly fussy thing to prepare. It needs to be cleaned well. Heart is a lean (the leanest cut of muscle in an animal’s body) but fairly bland organ that lends itself well to searing or tartare, though the most commonly used cooking method seems to be braising.

Preparation and Cooking

• All of the fat found on the heart surrounds the actual muscle and must be removed.
• First, portion a beef or veal heart weighing 3 to 5 pounds into the naturally thinner and thicker sections. This sounds confusing, but it will make sense when you’re standing in front of a heart; it is done so that you can control the timing when you cook the muscle.
• Remove the fat and skin until what is lying before you looks like it has been peeled like a grape. Remember to remove any gristle or valves from the interior of the heart as well.
• At this point you can cut the thin and thick sections into slices, toss them with some olive oil, salt, and pepper, and throw them into a very hot pan. We would suggest sautéing the slices for 2 to 3 minutes per side, depending on the thickness. Since the muscle is so lean, we like to cook it until rare to medium-rare.
• We plate heart with something rich and buttery; or give it a dash of good oil.