Wagyu Heart

Beef heart is a lean, hard-working muscle that cooks and tastes more like a steak than an organ. Per USDA FoodData Central, 100 grams of raw beef heart has about 18 grams of protein, 4 grams of fat and 8.5 micrograms of vitamin B12.

How to cook it: trim away the outer fat, valves and connective tissue. Slice it thin or cube it, marinate, and grill hot and fast for anticuchos-style skewers or fajitas. It can also be braised low and slow, or ground into burger blends. Do not overcook it on the grill; slice it thin across the grain.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.