It took about a year for the bison heart to complete its journey from pumping blood through the hulking grazer of the plains to being microplaned over a bed of grains, cherries and beets at a Michelin-starred restaurant in Denver.

More than a month curing in a wet brine. Around eight months of dry-aging at a controlled temperature. A dehydration process.

Then, the grand reveal — as guests dining at Bruto were treated to a tableside bison-heart grating.

“The dish was fruity,” said Bruto Chef Byron Gomez. “It had a lot of fermentation. It was creamy and then it was earthy, but also sweet from the beets, and then you have this smoky, almost jerky-like texture and taste of the bison heart that would be snowed on top of everything. When you eat it, it’s like comforting, warm, refreshing,

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