At Washtenaw Meats, we believe in honoring the whole animal. That means celebrating not just the familiar steaks, chops, and roasts — but also the often-overlooked cuts we call offal, or organ meats. Heart, liver, kidneys, tongue — these nutrient-rich parts are traditional staples in cuisines around the world, and they’re making a comeback as more people embrace nose-to-tail eating.
Cooking with organ meats isn’t just adventurous — it’s deeply practical. By using every part of the animal, we:
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Reduce waste 🐑🐖
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Stretch our food dollars 💰
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Celebrate culinary traditions from across the globe 🌍
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Access nutrients that are often hard to find in modern diets 💪
This week, as we run our 15% off organ meats special, we wanted to share one of our favorite starter-friendly organ recipes: Beef Heart Tacos.
🌮 Recipe: Beef Heart Tacos with Cilantro-Lime Slaw
Why Beef Heart?
Heart is the gateway organ meat — tender, meaty, and mild in flavor. It’s high in protein, B vitamins, iron, and CoQ10 (a nutrient that supports heart health — fitting, right?). Once trimmed, it cooks up like a lean steak.
Ingredients (Serves 4–6)
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2 lbs beef heart, trimmed and cut into strips
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3 tbsp olive oil
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3 cloves garlic, minced
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp chili powder (optional, for heat)
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Juice of 1 lime
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Salt + pepper to taste
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Corn tortillas, warmed
For the Cilantro-Lime Slaw:
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½ small red cabbage, thinly sliced
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1 carrot, shredded
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½ small red onion, thinly sliced
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¼ cup chopped cilantro
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Juice of 1 lime
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2 tbsp olive oil
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Salt + pepper to taste
Instructions
- Trim the Heart: Remove fat, connective tissue, and valves from the beef heart until you have clean muscle. Slice into strips about ½ inch thick.
- Marinate: In a bowl, combine olive oil, garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Toss the heart strips in the marinade. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Make the Slaw: In a large bowl, toss cabbage, carrot, onion, cilantro, lime juice, olive oil, salt, and pepper. Let it sit while you cook the meat.
- Cook the Heart: Heat a cast iron skillet or grill pan over high heat. Sear the heart strips for 2–3 minutes per side — don’t overcook, or they’ll get tough. You want a quick sear so the inside stays tender.
- Assemble Tacos: Layer seared beef heart strips into warm corn tortillas. Top with slaw. Add salsa, avocado, or queso fresco if you like.
Organ meats are more than a curiosity — they’re a way of cooking that connects us to farming traditions, global cuisines, and the land itself. Whether you’re tucking into beef heart tacos, pan-fried liver and onions, or a slow-simmered tongue stew, you’re keeping the “waste nothing” spirit alive.
👉 Find organ meats from our partner farms here in our shop. This week, they’re 15% off in store — no code needed.