Heart Calories

Cook heart meat quickly over high heat on a grill or in a pan, or braise it slowly with liquid until tender. Because heart is lean, prolonged cooking over high heat can make it tough; trim it and slice it across the fibers.

To clean beef heart, cut away the outer membrane, excess fat, tough vessels, and any visible clots. Don’t rinse raw meat under running water, which can spread germs by splashing; pat the trimmed heart dry with paper towels.

No, beef heart does not need to be marinated, but a marinade can add flavor. A mixture with herbs, oil, and a little vinegar or citrus works well; keep the meat covered in the refrigerator while it marinates.

It’s safest to cook beef heart thoroughly rather than eat it rare. Heart is an organ meat, so use a food thermometer and follow safe cooking guidance for organ meats, especially when serving people at higher risk of foodborne illness.

Heart meat provides protein, iron, and vitamin B12, nutrients involved in normal muscle function and blood-cell formation. It can be part of a varied diet, but it is not a treatment for low iron or B12.

No. Beef heart is an organ made mostly of working muscle, while steak is cut from other muscles of the animal. Heart is leaner and firmer, so it benefits from careful trimming and a suitable cooking method.

Heart meat pairs well with bright, acidic sides that balance its rich flavor, such as a vinegar-dressed salad, pickled vegetables, or chimichurri. For a grilled meal, serve it with potatoes or vegetables cooked alongside it.

Keep raw heart meat sealed in the refrigerator and use it promptly, ideally within a day or two of purchase. Place it on a low shelf in a leakproof container so its juices cannot drip onto other foods.

Yes, heart meat freezes well. Trim and portion it, wrap it airtight to limit freezer burn, and thaw it in the refrigerator before cooking. Avoid refreezing heart that has been thawed unless you cook it first.