- Mike Sula
Beef heart is among the least challenging of organ meats—gateway offal for anyone considering first explorations of the fifth quarter. There’s no livery funk, there are no uncomfortable textural issues. It just tastes like the most tender, juicy, beefy steak imaginable. It is a muscle, after all.
Peruvians love their beef heart, serving marinated and grilled anticuchos de corazon on the streets and in the restaurants.