Ox Heart

Full product description

Discover proper nose-to-tail flavour with ox heart. This is a lean, hard-working muscle that cooks beautifully either hot and fast (thinly sliced and seared) or low and slow (gently braised until tender). Trimmed by our butchers for tidy prep, it takes marinades brilliantly—think garlic, chilli and cumin for skewers—or keep it simple with salt and pepper for a quick steak-style fry. Slice across the grain for the softest bite.

Why you’ll love it

• Lean, beefy flavour with a pleasing, tender chew

• Versatile: pan-sear, grill/BBQ, skewers or slow braise

• Great value and perfect for nose-to-tail cooking

• Naturally high in protein and a source of iron

Cut details

• 100% ox (beef) heart

• Supplied butcher-trimmed (membranes/sinew tidied; small amounts may remain)

• Whole or sliced options may vary by batch

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Prep: Pat dry. For quick cooking, slice thinly across the grain; marinate 30–60 mins if you like.

2. Pan-sear (slices): Very hot pan, a little oil; 1–2 mins per side to keep tender.

3. Grill/BBQ (skewers): Medium-high heat 6–10 mins, turning often.

4. Braise (chunks): Brown, then simmer covered with stock/aromatics 1½–2½ hours until fork-tender.
   Food safety: Cook until piping hot throughout. If checking by thermometer, aim for 75°C in the centre.

Serving ideas

• Peruvian-style anticuchos: chilli, garlic & cumin marinade with a squeeze of lime

• Heart & onions in a hot pan with butter and parsley, served over mash

• Tacos/flatbreads: quick-seared slices, salsa verde and pickled onions

• Rich braise on creamy polenta with gremolata

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid cross-contamination with ready-to-eat foods

FAQs

Does ox heart taste “strong”?
It’s beefy rather than livery—clean flavour with a tender bite when sliced across the grain.

Best way to keep it tender?
Slice thin, sear hot and fast, or go low and slow in a braise. Always cut against the grain.

Do I need to soak it first?
Not essential. A simple marinade (garlic, chilli, lemon) works well and adds tenderness.

Is it fully trimmed?
We tidy membranes and sinew; small bits may remain and will soften with cooking.