What it is: “If you're eyeing a hanger steak because you know you like that flavor, go with beef heart,” suggests Mayer. “When people tell me, ‘Oh, I don't like offal,’ I just say, ‘That's OK, it's just a muscle, don't worry about it.’"
How to cook it: “People seem to forget about that, but the heart's got so many great flavors. There's fat on it -- it’s just an awesome muscle. There's a dish I love to make called anticuchos. An old Caribbean friend and former student of mine showed it to me and it’s basically just grilled, seared beef heart. It's absolutely delicious."
“For ground beef, we always advocate for grinding the heart,” says Grant “That's another way to make it slightly more interesting for people without going over budget. You're creating what is a very sustainable dish because you're taking things from all parts of the animal, so it benefits everyone. Also, it tastes amazing.”