Simply Beef Hearts

Do you like that recipe title? I thought it was very Days of Our Lives, aka AWESOME, as I pictured a warm saxophone piece playing in the background. So you better like it too.

There’s really nothing more satisfying than some great meat with very little seasoning. Just a little S and P, and BAM- primalsplosion in my mouth.

If you would have told me a year ago I’d be chowing down on organ meats on normal weekday nights I’d probably vomit in my mouth. Twice. But now I know better; I am enlightened. Thank you Fairy Primal Godmother.

Beef hearts are high in Coenzyme Q10 (which boosts your immune system and energy levels), omega 3 fatty acids, and has all essential amino acids as well. Oh yeah and it’s great for your skin (over double the collogen and elastin as regular cuts of beef!) I’ll have to tell the old rich ladies that at my work.

I’m actually thinking of bringing this to my next family dinner and then telling everybody after they eat it that it was a heart. Would that be rude? Because really you can’t even tell. I’m still waiting to think up a good Crock Pot recipe, something of an Organ Meat Stew? Stay tuned.


Simply Beef Hearts

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 3-4 servings

Simply Beef Hearts


  • 1 grass fed beef heart
  • 1 medium onion
  • 1 tbsp butter
  • 2 slices bacon
  • 1tsp salt
  • 1 tsp pepper


  1. Dice the onion.
  2. Trim all fat and connective tissue off the heart, slicing into thin square pieces.
  3. Meanwhile, fry up the bacon in a cast iron skillet over medium heat. The goal here is to keep the bacon fat for sautéing the beef hearts while snacking on bacon. Duh. Or if you have saved bacon fat already just use 2 tablespoons.
  4. In the same skillet, sauté onions, butter, and salt n pepper to a golden brown in the bacon fat. Then throw the beef in. Cook over medium high heat for about 5 minutes. The meat should be lightly covered in a semi-sweet oniony gravy (or at least that’s what it tastes like with the mixture of cooked juices and onions.)
  5. Dig in, and forget what they are.


  1. joanna says

    this was absolutely delicious. tastes just like a normal steak. wouldn’t have ever guessed i was eating heart since it doesn’t have an organ taste at all!! i melted some havarti cheese on top while it was still sauteing just because i always add cheese to my steak. i got a huge 3 pounder that i plan on stuffing tomorrow but wanted to try it tonight just to make sure i liked it. definitely can’t wait for the stuffed heart now.

  2. Monica McCafferty says

    Just finished making this! Instead of cooking bacon first and just using the fat. I used a bit of coconut oil to saute the onions and just added some chopped bacon for the flavor. It turned out great!! I cooked the heart a little too long and next time will leave it a little more medium rather than well. Thanks for the easy and delicious beef heart recipe! I will definitely make this again!

  3. says

    Thank you for this simple recipe. Just cooked up my first heart and my husband and I both loved it. He couldn’t wait to pack some up for lunch tomorrow. The texture took me by surprise with the first bite, but I quickly adjusted. Kind of like the fleshy texture of shrimp that I used to hate (now love shrimp). Didn’t have bacon (finished it this morning, oops), so just used some olive oil and added in a little steak seasoning. Made sure not to overcook. Will definitely start checking for more grass fed sources of heart to add in it regularly to our menus.

  4. Sheila says

    This is very interesting that beef heart is high in omega-3 fats. I can’t seem to find anything online that supports this; says beef heart contains 12.4 mgs of omega-3 fats in a 4 oz serving, however the omega-6 fats for the same serving are 460 mg, which seems like a bad ratio. Could you post a link to the source that shows the high amount of omega-3 fats in beef heart? I know this is an older post, hopefully you still get the comments. Thanks.

    • says

      Hi Sheila. Grass-fed beef in general has way more Omega-3’s than beef that was corn fed. Do you happen to know how the beef was raised in the study you referenced? Because that would have an impact on the Omega-3 Omega-6 ratio.

      • Sheila says

        No, the site doesn’t give specifics except to say that the nutrient data for the listing was taken from USDA SR-21. By putting this into a search engine, I found “SR” stands for standard reference, and the most recent one is numbered 27, issued August 2014. They have a pdf file explaining the categories of the food; category 13 is beef products and they do talk specifically about grass-fed beef on page 65 of the file; however, when I pull up the new nutrient analysis of beef heart in SR27, it gives no data on the omega-3/omega-6 amounts, only the amounts of mono-,poly-, and saturated fats. Here is the link if you would like to look:

        Just a question for you because I’m from a rural/suburban area where I don’t have anyone to ask – have you ever found that after cooking bone marrow that it may still be pink inside the bone even though the top is gray & bubbling and there is melted fat leaking? I thought all of these things meant it was done cooking but then I saw the marrow was still pink and I was afraid to eat it.


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