This nutrient-dense recipe for breaded beef heart is a delicious way to easily prepare organ meats that your family will enjoy.
The benefits of organ meats were considered sacred in Traditional Societies due to the vibrant health they bestowed upon those who consumed them.
Couples trying to conceive, pregnant women, young children, and the elderly were given priority access to these extraordinary foods due to their incredible nutrient density.
In keeping with the wisdom of our ancestors, these specialty meats should be a regular feature on your family’s menu.
Bonus! They are some of the most inexpensive meat cuts you can buy!
If you only serve organ meats occasionally or not at all, it is an absolute must to take high-vitamin cod liver oil (suggested brand) or desiccated raw liver (capsules or powder) on a daily basis.
For those that have local availability of organs from pastured animals, it is quite easy to prepare them deliciously. This is especially true of heart, which is quite mild in comparison to liver.
Whatever you do, don’t throw these cuts away. At the very least, use it to prepare raw pet food.
Below is a very simple, delicious beef heart recipe to serve your family. It is provided courtesy of Laura, the happy grass-based farmer pictured below with her beautiful flock of pastured turkeys.
This is the type of person you should get to know on a first-name basis to buy meat directly from the farm.
Will this organ meats recipe pass the taste test at your dinner table?
Give it a try! Laura reports that even her husband enjoys this recipe for beef heart, and he is not an organ meat fan.
More Organ Meat Recipes to Try!
Organ meat recipes don’t have to taste terrible! Try these traditional and delicious recipes too!
- Bacon and liver pate
- Bone marrow custard
- Roasted bone marrow
- Poultry giblets recipe
- Bone marrow omelet
Breaded Beef Heart Recipe
This recipe for breaded beef heart is incredibly nutritious and won’t cause a family mutiny as it is so tasty. Easy dish for serving organ meats for dinner.
Ingredients
- 1 pound beef heart preferably grassfed
- 1 large egg beaten
- 2 tbsp expeller pressed coconut oil
- 1/4 cup sprouted flour
Instructions
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Clean the beef heart removing the valves.
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Cut into slices about 1/4″ in size.
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Dip the heart slices in the beaten egg and then dredge in sprouted flour. Use coconut flour as a low carb substitute.
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Place in a pan of hot lard or coconut oil and brown each side. Add a small amount of filtered water, cover, and simmer the breaded beef heart for 20 minutes.
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Be sure to use the drippings from your beef heart to make homemade gravy!
Recipe Notes
Substitute 2 lamb hearts for the beef heart if desired.
Substitute coconut flour for the sprouted grain flour for a grain-free dish.
Use lard instead of coconut oil for fuller flavor.
How do you remove the valves?
You just cut them off.
Deer heart is an excellent substitute, Sitka blacktail….delightful
I am three months pregnant, can I eat heart and liver during this time?
I ate liver five nights a week for five months when I was pregnant. I worked full time, and at four months my ankles began to swell. Adele Davis recommended liver, and I discovered that if I ate it the night before going to work, my ankles were fine. My daughter was so healthy when she was born that the nurses exclaimed over her, and my placenta was so perfect that one nurse asked if she could have it to show to her childbirth class. My daughter is now 41 and still strong and healthy.
So yes, it’s safe to eat liver during pregnancy. I bought calves liver from a butcher in a big city, but grass fed is always better.