Beef liver is an exceptionally nutrient-dense, affordable organ meat, packed with high-quality protein, iron, and vitamins A and B12. It can be soaked in milk or citrus juices to reduce the strong, earthy flavor and should be quickly pan-fried, seared, or sautéed. Avoid overcooking to keep a tender, creamy texture.
Note: the cheek meat packages we have left weigh 0.7lb each.
Beef cheek meat is a tougher cut that is highly flavorful and known for intense richness, high collagen content, and melt-in-your-mouth texture when slow-cooked. This meat is ideal for braising, stewing, and smoking. While it does require the trimming of fat/silver skin, it provides a payoff in a tender result similar to short ribs.
Note: the tongue packages we have left weigh 1.5lb each.
Beef tongue is known for its rich flavor and tenderness when cooked slowly. It is flavorful and nutrient-rich; high in protein, iron, zinc, and B vitamins. It does contain significant fat so typically the skin is peeled off after slow-cooking, before slicing and serving.
Kidneys share many of the same health benefits as liver: high in vitamins A and B, iron, and low in fat. Tenderize beef kidney by soaking it in buttermilk or a mixture of lemon juice and water for several hours. Then cook with onions, garlic, bacon, or aromatic herbs such as thyme to offset the rich flavor.
Note: the heart packages we have left weigh 1lb each.
Beef heart is a lean, nutrient-dense organ meat with a firm texture and deep, rich, intense steak-like flavor. It is highly nutritious, packed with iron, zinc, selenium, and protein. It is best prepared by cleaning away fat and tough veins, then thinly sliced for quick grilling/stir-frying, or slow-cooking/braising until tender.
Prized for its rich, beefy flavor and gelatinous texture, which becomes incredibly tender and succulent when slow-cooked in stews, soups, and braises. It's a gelatin-rich cut with a high fat content, making it ideal for low-and-slow cooking methods that break down tough muscle fibers, resulting in a "fall-off-the-bone" result.
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