Heart is a fine grained, nutrient dense meat. It is a good introductory cut for organ meats because it is a muscle and is typically cooked similarly to other heavily exercised muscles i.e. on low heat for a long time (3+ hours). Edmund slow cooks heart for 12 hrs on very low heat, cools, and slices for lunch meat.
We deliver grass-fed beef, grass-fed lamb, pastured pork and pastured poultry to Bryn Athyn PA, Chestnut Ridge NY, and Parsippany NJ. View our locations.
*The beautiful plate in this photo was made by Andy Shaw.
Photo Credit - Normandy Alden