Beef Heart on the Carnivore Diet: A Complete Guide

Beef heart is one of the most underrated and approachable organ meats for the carnivore diet. Here is the key fact that surprises most people: beef heart is technically a muscle, not a glandular organ like liver or kidney. This means it tastes remarkably like regular steak, just richer and more intensely beefy. It is also the single best food source of CoQ10, a compound critical for cellular energy and heart health. At a fraction of the cost of premium steaks, beef heart delivers superior nutrient density for pennies on the dollar.

Why Beef Heart Is Not as Scary as You Think

The biggest barrier to eating beef heart is psychological. People hear “organ meat” and imagine the strong, metallic flavor of liver. Beef heart is completely different:

• It is a muscle. The heart is a hard-working muscle that pumps blood continuously. Its tissue composition is much closer to a steak than to liver or kidney.
• It tastes beefy. The flavor is rich, deep, and intensely beefy, similar to a very flavorful flank steak or skirt steak. There is no off-putting metallic or mineral taste.
• The texture is lean and firm. Similar to a lean steak when cooked properly. Slightly denser than a ribeye but very pleasant.
• Most people enjoy it. Even people who cannot tolerate beef liver typically enjoy beef heart on the first try.

If you have been wanting to add organ meats to your carnivore diet but cannot stomach liver, beef heart is the perfect entry point.

The Nutrient Powerhouse: What Beef Heart Provides

Beef heart delivers an impressive nutritional payload:

• CoQ10 (Coenzyme Q10). The undisputed champion. Beef heart contains more CoQ10 than any other food. This compound is essential for mitochondrial energy production, heart health, and cellular protection. People spend significant money on CoQ10 supplements when a serving of beef heart provides more.
• B vitamins. Rich in B12, B6, riboflavin, and niacin, all critical for energy metabolism, nervous system function, and red blood cell formation.
• Iron. High in heme iron, the most bioavailable form, supporting oxygen transport and energy.
• Zinc. Important for immune function, hormone production, and wound healing.
• Selenium. Supports thyroid function and antioxidant defense.
• Phosphorus. Essential for bone health and cellular energy.
• Complete protein. Roughly 28-30 grams of high-quality protein per 6-ounce serving.

The CoQ10 content alone makes beef heart worth incorporating into your carnivore diet. As you age, your body produces less CoQ10 naturally, making dietary sources increasingly important.

How to Prepare Beef Heart

Beef heart is versatile and forgiving in the kitchen. Here are the best methods:

Sliced and Grilled (Like Steak)

1. Trim the exterior fat, valves, and any tough connective tissue. Inside the chambers you may find some stringy chords that should be removed.
2. Slice against the grain into steaks roughly half an inch thick.
3. Season with salt and let sit at room temperature for 30 minutes.
4. Grill or sear over high heat for 2-3 minutes per side for medium-rare. Do not overcook. Like steak, beef heart is best at medium-rare to medium.
5. Rest for 5 minutes and slice against the grain.

This is the simplest and most popular method. The result tastes remarkably similar to a flavorful skirt steak.

Ground into Burgers

1. Cut heart into chunks and grind using a meat grinder or food processor.
2. Mix with ground beef at a ratio you are comfortable with. Start with 25% heart and 75% beef, then increase the heart proportion as you develop the taste.
3. Form into patties and cook as you would any burger.
4. Season with salt and top with butter.

This is the best method for beginners or for feeding family members who might be hesitant about eating heart. The ground beef masks the slightly more intense flavor while you still get all the nutritional benefits.

Slow Cooked

1. Cut into large chunks and season with salt.
2. Sear in tallow or butter over high heat to develop a crust.
3. Place in a slow cooker with bone broth.
4. Cook on low for 6-8 hours until fork-tender.
5. Shred or slice and serve.

Slow cooking breaks down the connective tissue and produces incredibly tender meat that falls apart. This is an excellent method for making a large batch you can eat throughout the week.

How Affordable Is Beef Heart?

Beef heart is one of the best values on the entire carnivore diet:

• Price: Typically $3-6 per pound at butcher shops. Compare to ribeye ($15-25/lb) or even ground beef ($5-8/lb).
• Size: A single beef heart weighs 3-5 pounds, providing multiple meals.
• Nutrient density per dollar: Arguably the highest of any meat. You get more vitamins, minerals, and CoQ10 per dollar than any cut at the butcher counter.
• Availability: Most butcher shops carry it or can order it. Grocery store meat counters sometimes stock it. Online retailers ship frozen hearts nationwide.

Because demand for heart is low compared to steaks and roasts, prices stay remarkably affordable. This is one of the few cases where the most nutritious option is also the cheapest.

How Does Beef Heart Compare to Other Organ Meats?

• Beef heart vs. beef liver: Beef liver is the micronutrient king with more vitamin A, copper, and folate. Beef heart leads in CoQ10 and tastes far more like regular steak. Both deserve a place in your carnivore rotation.
• Beef heart vs. beef tongue: Tongue is fattier and more tender, while heart is leaner and firmer. Both are affordable and approachable for organ meat beginners.
• Beef heart vs. bone marrow: Completely different profiles. Heart is lean muscle rich in CoQ10. Marrow is pure fat rich in K2 and collagen. They complement each other perfectly.
• Beef heart vs. kidney: Kidney has a much stronger, more “organ-like” flavor that many people find challenging. Heart is significantly more approachable.

Best Practices for Beef Heart on Carnivore

1. Start with the grilled steak method. This showcases how similar heart tastes to regular steak.
2. Mix into ground beef if you want to ease into the flavor gradually.
3. Do not overcook. Medium-rare to medium produces the best texture. Well-done heart becomes tough.
4. Buy from a butcher for the best price and quality. Ask them to trim it for you if you are not comfortable doing it yourself.
5. Cook a whole heart and portion it out for the week. It reheats well.

Beef heart is the gateway organ meat that proves nutrient-dense animal foods do not have to taste intimidating. At its low price point and superior nutrition, there is no reason not to add it to your carnivore diet rotation. For a complete guide to all the animal foods you can enjoy, visit our carnivore diet foods hub page.