Heart is an organ by name but a working muscle in texture. It is lean, firm and suited to thin slicing for a hot skillet or grill, though it can also be braised when a softer result is...
Heart is an organ by name but a working muscle in texture. It is lean, firm and suited to thin slicing for a hot skillet or grill, though it can also be braised when a softer result is preferred.
Trim the valves, connective tissue and exterior fat before cooking. Natural size varies from animal to animal, and the heart arrives raw and frozen.
This heart traces to a Tyner Pond Farm animal raised on pasture in central Indiana. The cattle are grassfed and grass-finished, receive no grain and are raised without antibiotics.
We care about the quality of the food we sell, and believe you should know exactly what you’re buying. From how it was raised and sourced to how it’s prepared, packed, stored and cooked, you’ll find every important product detail below.
Heart is an organ by name but a working muscle in texture. It is lean, firm and suited to thin slicing for a hot skillet or grill, though it can also be braised when a softer result is preferred.
Trim the valves, connective tissue and exterior fat before cooking. Natural size varies from animal to animal, and the heart arrives raw and frozen.
This heart traces to a Tyner Pond Farm animal raised on pasture in central Indiana. The cattle are grassfed and grass-finished, receive no grain and are raised without antibiotics.
Tyner Pond Farm: Tyner Pond Farm produces 100% grassfed and grass-finished beef and pasture-raised chicken in Greenfield, Indiana.
Raised without antibiotics
Grill, skillet, or braise
Tyner Pond Farm believes you should know where your food comes from and how it was produced. From healthier soil to better animal welfare, every decision is made with quality, transparency and long-term sustainability in mind.
Questions about sourcing, raising practices, and more, specifically for our Grassfed Beef Heart – Lean, Nutrient-Dense Organ Cut
