Ox Heart, 1kg

Ox Heart 1kg is 1kg of ox heart – the leanest and most muscular of all offal cuts, with a dense texture, a deep beefy flavour and an extremely low fat content. Ox heart is one of the most underappreciated cuts available. As a result, it suits a far wider range of preparations than most cooks realise. Furthermore, thinly sliced and marinated ox heart can be grilled like a steak with outstanding results. In particular, the dense, lean muscle of ox heart responds beautifully to both fast-grill and slow-braise preparations.

About Ox Heart 1kg

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Ox Heart 1kg From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Ox Heart 1kg

To get the very best from it:

• Trim away the fatty sinew from the exterior and slice across the muscle fibres.
• Marinate for at least 2 hours in olive oil, garlic, herbs and red wine before grilling or searing.
• Furthermore, ox heart suits slow-braising in red wine and aromatics for 2 to 3 hours until completely tender.
• Additionally, slice thin and stir-fry over a very high heat for a quick preparation in the Peruvian anticucho tradition.

Perfect Pairings

This product pairs beautifully with:

• Red wine, garlic and herbs in a marinade before grilling
• Chimichurri or a salsa verde as an accompaniment after grilling
• Root vegetables and stock in a slow braise
• A glass of Malbec, Carmenere or a robust Rioja alongside

Storage: Keep refrigerated and use within 2 days of delivery. Offal is highly perishable – freshness is essential for the finest flavour. Furthermore, it can be frozen on the day of delivery for up to 3 months. However, defrost slowly in the fridge overnight before use. Delivered fresh and ready to prepare.

However you cook it, Ox Heart 1kg brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.