This is a forgotten niche cut that deserves your attention if you're a dedicated foodie. Oxheart was a very popular cut in England that has been forgotten about as we lost our taste for offal, but it is actually one of the more approachable offal cuts to experiment with.
Beef heart is a nutritional powerhouse, absolutely loaded with B12 and Iron as well as thiamine, folate, selenium, phosphorus, zinc.
Various recipes involve soaking in vinegar then quick-cooking or slow cooking until tender but either way it offers a huge bang for your buck. The beef heart can be slow-cooked in a bourguignon method for 3-4 hours, use stock, red wine, the holy trio of carrot, onion and celery and enjoy.
All of our beef is 100% grass-fed without exception. Most of our producers are PFLA certified and many of them are using Holistic Planned Grazing techniques to put more carbon into the ground than the farms release meaning a net loss for the atmosphere.
The farmers we select from keep rare breeds that are best suited to the land they are farming. These breeds are chosen for their hardiness meaning they can thrive on pasture and be outside in all but the very worst of weather.
All of our beef is slower grown to achieve a deeper richer flavour that is linked to the land and the variety of herbs, grasses and wildflowers that the animals eat. We recommend trying the same cuts from different farms to see the difference that breed and diet can make. This really is the craft meat revolution.