That is a beautifully raised discus
Beefheart shows the weird conservatism of our hobby. Back in the days before cheaper air transport, fresh
fish and seafood were not available inland. Fish can't digest animal fats, and old time aquarists realized heart muscle is as lean as it gets. And so, beefheart became a somewhat acceptable high protein alternative to sea food. Recipes were born, and all the old books sensibly promoted it. It worked.
Now, we can go to the supermarket fish counter and get better foods than beefheart. They are more easily digested by the fish, easier for us to process, and healthier. No one needs to process beefheart anymore. We could let the recipes go - unless we are concerned about a zombie apocolypse and the need to feed our fish after a total economic and technological collapse...
I use a lot of old beefheart recipes, but my blender gets gross with shrimp, white fish, and other seafood - not cows.
Somehow, we hang on the weird things. The big chains still sell 1950s fish choices, when we know of many species better for new aquarists, easier to keep and much more beautiful. We still make beefheart recipes when it was a substitute for things we can get much more easily.