saturated fat in beef heart

Answered on August 19, 2014
Created July 07, 2012 at 11:24 AM

I've gotten a full beef heart from my butcher. The butcher wanted to trim away all the connective tissue and fat on the heart for me, but i thought i'd like to see for myself. Upon cutting the heart i noticed that the saturated fat "encrusted" in it is incredibly appealing to me. I sometimes bite into butter, but it's a little too oily for me to appreciate fully. This saturated fat, however, has the same consistency, yet is much dryer. I could eat it raw.

Considering the beef heart isn't grass fed, should i just throw the fat and connective tissue away? Can i feast on the hard, dry fat "raw" as my instincts tell me to, or should i use it in some other recipe, like a stew? Thank you in advance.

  • Db83c2c5ea492d6716c28a0b561ee174

    asked by

  • Views
  • Last Activity
    1425D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

3 Answers


on July 21, 2012
at 03:32 PM

you can save the scraps, freezing them until you have a decent bag of them, and then render them into tallow (low heat crock pot). Or throw them into the stock pot. Or just eat it.


on July 21, 2012
at 08:20 PM

If it's not grass-fed, then you may want to avoid eating too much of the fat. The fatty acid profile of grain-fed meat is far less optimal than of it's grass-fed equivalent. For instance, there will be less Omega 3 and way more Omega 6. Less conjugated-linoleic acid (CLA), as well. But, in general, it's fantastic that you are eating beef heart!



on July 07, 2012
at 03:05 PM

Some people really like the fat. The connective tissue on the other hand is difficult to eat and doesn't get easier with cooking.

Answer Question

Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!