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To prepare the beef heart for cooking, cut away all the fat, valves, tendons, and connective tissue.
1 Cow's Heart from your local meat locker.
Cut the cow's heart into slices about 3/4 of an inch thick.
Measure out a 4-ounce portion.
Season the meat with salt and pepper.
Heat butter in a skillet over a medium-high heat.
When hot, add meat slices to the pan.
Cook for 1-2 minutes on each side, until browned.
Serving suggestion: Serve with fresh cooked spinach.
Beef heart is a delicious, inexpensive, low-fat alternative to beef steak. The heart of the cow is highly underrated.
Here are some facts about the nutritional value of Cow's Heart:
A single 4-ounce serving has only 127 calories, with only 40 of those calories coming from fat. A serving of this size has only 4 grams of fat, half of it being saturated fat.
The same 4-ounce serving also has 120 grams of protein and no carbs.
Cow heart has a texture somewhat like liver, but a milder, smoother flavor. This cut of meat is great whether baked, fried, stewed or sauteed.
The downside of eating cow's heart is that it is high in cholesterol.
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