How to Make Beef Heart Cold Cuts

An affordable and nutrient packed addition to any meal that’s easy to prepare and serve.

I had the honor of camping on the farm for four days this week – in a heat wave. Given that it’s an Amish farm, we had to find more old fashioned ways of beating the 101 F heat in between chores. We ate ice cream at nearly every meal, splashed in icy cold spring water, and drank fresh green icy smoothies.

For every meal, the farmer’s wife always had an awesome spread with plenty of fixings. Even in the heat, she knew what to do.

She loaded the table with easy foods that could be served cold – thick slices of homemade bread, radishes, fermented beets, onions, honey, sweet beef bologna, lettuce, salad with yogurt dressing, chunks of cheese, drinkable yogurt, milk with ice cubes, raisin cookies, ice cream... and beef heart.

The last one made me a bit nervous.

Knowing the nutritional benefits, I always look for ways to incorporate organ meats into my family’s meals. However, given the tendency to have odd flavors and textures, I always get a bit panicky when trying new organs for the first time.

I piled some slices of beef heart onto my plate and was quite surprised to find it delicious.

It was dense yet mild, tasting like a deep-flavored earthy roast beef. I immediately knew it was something I wanted to incorporate into my weekly meal plans.

Like other cuts of steak, beef heart is a muscle. Unlike other cuts of meat, it is extremely dense and has a greater amount of protein and nutrients.

Beef heart contains all essential amino acids, zinc, selenium and phosphorus. Compared to other cuts of meat, it has more than double the elastin and collagen. It is a highly concentrated source of coenzyme Q10. And, when 100% grass-fed, it has higher levels of omega-3 fatty acids.

It gets better. Beef heart lunch meat is extremely easy to make.

Boil a whole beef heart in water for 3 hours. Let cool. Slice thinly. It can be stored in the refrigerator for 3-5 days.

I made my sandwich with homemade buttered bread made with local Einkorn flour, beef heart, sweet beef bologna, sliced onions and radishes, and lettuce. Yum! I accompanied it with a cold shredded salad of lettuce, carrots, onions, cheese, and hard-boiled eggs with yogurt ranch dressing. And, of course, ice cream with fresh blueberries for dessert. An easy, cold, quick dinner.