One of the most nutrient-dense cuts on the animal. Beef heart is a hard-working muscle, so it’s lean and dense with a clean, mild flavor closer to steak than to organ meat. It’s loaded with iron, zinc, B12, and CoQ10. Folks who won’t touch liver often take to heart just fine.

How to cook it: Trim the outside fat and any silver skin, slice it about half an inch thick, and marinate a few hours. Then grill or sear it hot and fast — 2 minutes a side, medium-rare. Overcook it and it turns rubbery. It also grinds beautifully into burger if you want to slip some nutrition past picky eaters.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.