Small Heart Calories

Yes. Remove any visible membrane and blood clots from small heart, then briefly rinse it under cold water and pat it dry. Wash your hands, utensils, and work surfaces after handling the raw meat.

Small heart is usually tough when it is cooked for too long or at too low a heat. A quick sear over high heat helps brown the outside without drying it out. Let it rest briefly before serving.

Small heart has a savory, mildly rich flavor and a firmer texture than many muscle cuts; it is generally less strong-tasting than liver. Grilling or pan-searing brings out its browned flavor, and pepper, cumin, and onion pair well with it.

Clean and dry small heart, then put similarly sized pieces on skewers with a little space between them. Grill over high heat, turning the skewers so the pieces brown evenly. Crowding them can make them steam rather than sear.

Small heart works well with olive oil, onion, black pepper, and cumin. Add lemon or another acidic ingredient shortly before cooking rather than leaving the meat in it for a long time, which can affect its texture.

Keep raw small heart sealed and separate from ready-to-eat foods in the refrigerator, and cook it promptly—ideally within a day or two. Refrigerate cooked leftovers in a covered container once cooled and use them within a few days.

Yes. Freeze small heart while fresh in an airtight, portion-sized package. Thaw it in the refrigerator rather than on the counter, and cook it after thawing instead of refreezing it raw.

Yes. Small heart provides iron and vitamin B12, as well as protein, so it can be included in a varied diet. It is a food choice, not a treatment for iron deficiency or B12 deficiency.

Small heart pairs well with grilled vegetables, onions, flatbread, or a fresh salad. For a simple meal, serve pan-fried pieces with rice or potatoes and a sharp, lemony side to balance the savory flavor.