So I came across some very very low priced beef heart in a local market, though not a chance it's anything but CAFO meat. My idea was to indulge in this meaty delight as a cheap and thus abundant source of animal protein in lieu of pricier steaks etc (particularly for PWO meals). I would consider this a short term plan until finances are more in order and the peak season hits to go in on another pasture raised cow.
However. . .
1) Assuming I trim away the easily identifiable fat on the edges and stick with the red meat, should I be too concerned about toxins/hormones/antibiotics or any of the other nasties associated with CAFO meat? A significant problem? Or is it just sub-optimal, as well as a prick to the conscience in terms of voting wrongly with my dollars?
2) How does the nutrient profile compare to regular muscle meat? Protein content about the same? Is there risk of some micronutrient toxicity with eating this often, like with liver? I figured not as much since the heart is basically muscle once the fat is trimmed away? Are there guidelines on oz/week like with beef liver, or can I go at it almost as if it were steak?