Beef Heart
A firm-textured, relatively lean organ meat, sliced thinly and cooked on the grill or by sautéing. It is a favored cut among organ-meat lovers for its high protein and iron content.
What Is Beef Heart?
Beef heart is an organ meat with dense muscle tissue and a firmer texture than other organ meats. It is dark red and relatively lean, and develops a fibrous texture when cooked.
Because blood vessels and membrane remnants are found in its inner cavities, it needs to be cleaned before cooking; well-cleaned heart has a milder flavor than other organ meats.
Beef Heart Nutrition Facts
Beef heart contains about 112 kcal of energy and 17.7 g of protein; its fat content is lower than that of other organ meats. It is rich in iron and B vitamins.
What Are the Benefits of Beef Heart?
With its high protein and iron content, heart is one of the leaner organ meats and can be part of a balanced diet; its dense muscle tissue makes it a filling choice.
This is general information; beef heart is a food, not a medical treatment. Like other organ meats, it contains cholesterol; people monitoring their cholesterol are advised to consume it in moderation.
How to Choose Beef Heart
Fresh heart should be dark red, firm-textured, and moist-looking; browning on a cut surface is a sign that it is less fresh.
- The color should be dark red; a pale or brownish tone indicates staleness.
- The surface should be moist but not sticky.
- Pieces with the outer membrane and fat trimmed away are more convenient in the kitchen.
How to Store Beef Heart
Beef heart should be consumed within 1–2 days when refrigerated. After cleaning and slicing, it can be stored in the freezer for a few months; thawing it slowly in the refrigerator reduces texture loss.
Using Beef Heart in Cooking
Heart is sliced thinly and cooked quickly on the grill or by sautéing; prolonged cooking makes its texture tough. It can also be prepared on skewers.
How to Clean Beef Heart
Trim away the outer fat layer and the blood vessels and membrane remnants in the inner cavities with a knife, then rinse with cold water. Well-cleaned heart has a more tender texture and a milder flavor.
How to Grill Beef Heart
Marinate thinly sliced heart with salt, black pepper, and olive oil, then grill it over high heat for 2–3 minutes, turning it so each side cooks.
What Recipes Use Beef Heart?
Grilled beef heart, sautéed beef heart, beef heart skewers, and mixed organ-meat platters commonly feature it. It can also be sautéed with onions and peppers and served as a simple main dish.
Frequently Asked Questions
What is beef heart good for?
Beef heart is rich in protein and iron and has a lower fat content than other organ meats. It is a food and does not claim to cure any disease.
Why does heart become tough?
Heart is an organ with dense muscle tissue; if overcooked, its fibers tighten and become tough. Brief cooking over high heat gives the best results.
How long does heart take to cook?
Thinly sliced heart cooks in 2–4 minutes over high heat; if boiled as a whole piece, it can take up to 1–1.5 hours.
How does heart differ from other organ meats?
Compared with liver or kidney, heart contains less fat and denser muscle fibers; for this reason, its flavor is more neutral and its texture is closer to that of cuts of meat.
Can beef heart be frozen?
Yes. After cleaning and slicing, it can be stored for a few months in the freezer in airtight packaging; slow thawing in the refrigerator is recommended.