Grass-Fed Beef Heart (Frozen)

One thing I always remind customers at the farmer's markets who are wanting to take the plunge into organ meats is that heart is a muscle meat. Chewy, dense, but when cooked correctly, heart is a unique and tasty meat without any organ-y flavors. Marinate with oil and vinegar, cook on high heat and slice thinly. Dress with some diced red onion and parsley and thyme. Delicious served cold as part of a salad or in tacos.