Beef heart is considered a variety meat (also called offal). It’s a hardworking muscle from the animal’s heart, so it’s lean, dense, and very beefy in flavor. You’ll typically see it sold whole or pre-sliced for cooking.

• Category: Organ meat within the beef family.
• Texture: Firm and tight-grained, with less marbling than steak.
• Common uses: Thin-sliced and seared, marinated and grilled, diced for stews, or ground for tacos and burgers.
• Where it’s found: Often near other variety meats in the Meat & Seafood area or under beef sections online.

If you’re browsing, filters like beef and variety meats can help narrow your search. Availability can vary by location.

Beef heart has a deep, classic beef flavor with a slightly more pronounced, savory taste than a typical steak. It’s not as strong or metallic as liver, and many cooks describe it as rich and meaty.

• Flavor: Robust and beefy, without the intense notes found in some other organ meats.
• Texture: Firm and satisfying; when sliced thin and cooked quickly, it can be pleasantly tender.
• Tips to highlight the taste: Trim any tough membranes, slice against the grain, and consider a brief marinade before grilling or searing.

Cooking approach can influence the experience. Quick, high-heat methods bring out a steak-like bite, while low-and-slow braises create a softer, stew-friendly texture.

Safe handling and proper cooking go a long way with beef heart. Treat it like other raw meats and use a food thermometer to check doneness.

1. Prep: Keep chilled, pat dry, and trim silverskin and tough connective tissue.
2. Methods: Thin-slice for quick searing or grilling, or cube and braise slowly until tender.
3. Temperature: Many home cooks aim for an internal temperature around 160°F for organ meats. Use a thermometer for accuracy, as appliances vary.
4. Food safety: Avoid cross-contamination, wash hands and surfaces, and keep raw and ready-to-eat foods separate.
5. Slice: Rest briefly and cut against the grain for a better bite.

Adjust seasonings and timing to your equipment and taste preferences.

You’ll usually find beef heart in the Meat & Seafood section, often grouped with variety meats like liver or marrow bones. Availability can vary by store and region.

• In store: Check the beef or variety meats area; a store associate can point you in the right direction.
• Online/App: Set your location to see local inventory, then search for beef heart or variety meats to view pickup and delivery options.
• Timing: Selection may change based on delivery schedules, so it can help to check back if you don’t see it.

If you have a specific cut or prep in mind (whole vs. sliced), checking product details online before you go can save time.

Some search results may include freeze-dried "beef heart" mixes formulated for aquarium fish. These are pet foods and aren’t intended for people. Beef heart for cooking is sold as raw meat in the fresh department.

• Intended use: Pet foods are for fish; edible beef heart is for human cooking.
• Packaging: Pet foods list feeding directions and species; meat items show safe handling instructions for cooking.
• Where to look: Pet foods are in the pet or aquatics aisle; edible beef heart is in Meat & Seafood.

Always read labels to confirm the product’s purpose and handling directions before purchasing.