In honor of Valentine’s day, I would like to introduce you to a less popular cut of beef – the organ meat. Specifically, beef heart.
Wait. WHAT? Hear me out, though—
I dare you to Google “beef heart” or “beef organ meat”.
I’ll wait. Here, I’ll make it easy for you: www.google.com.
Did you find anything that said, “DON’T EAT IT” or “Organ meat is BAD for you?” I doubt it.
Organ meat is not a staple in American diets. And in full disclosure, I will admit to you that the only organ meats I have eaten in my lifetime are chicken liver, and beef tongue. Like you, I am a tad apprehensive about the thought of trying Beef Heart in Mole, or Grilled Beef Heart as shared by these authors. However, I am interested in the health benefits it is said to provide. And, as a 40-something mother of an 8 year old boy, I am VERY interested in the claim that I may notice extra energy after eating said heart dish, as claimed in this article in Men’s Fitness magazine.
The beef heart is a muscle. Just like the ribeye, the chuck roast, and every other cut of beef. Granted, it ranks supreme on the scale of essential bodily muscles, but it is muscle, nonetheless. Lean and packed with nutrients, a 3.5 ounce serving of beef heart has only 109 calories, but has 17 grams of protein, and 24% of the daily recommended value of iron!
Nutritionist, Sandi Busch writes in this article:
“When it comes to calories and protein, beef heart is about equal to white-meat chicken. A 3-ounce serving of beef heart has just 95 calories and 15 grams of protein. This amount of protein gives men 27 percent of their recommended daily intake, while women get 32 percent.”
Since beef heart is not a regularly requested cut, you are probably not going to find it at your local supermarket. If you are interested in trying this cut, I suggest you contact your local butcher shop, or your favorite farmer (me) to see if they have any available. (At the time this post was written, yes I do.)
Happy Valentines Day!
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