Although I am aware that some people might object to the idea of eating beef heart, it is a very flavorful meat. It’s also high in protein and low in fat.
In order to help you decide whether or not beef heart is something you should try, we will discuss what it is, how to prepare it, and what it tastes like.
Prepping Beef Heart
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The heart is largely composed of fat and gristle both inside and out (above). For use in cooking, the fat can be saved and rendered into beef tallow. Work with each chamber of the heart separately when dividing the entire organ into smaller pieces, removing pockets of fat and the outer layer of tissue and trimming the inner gristle. At least six, if not eight people can be satisfied with one beef heart.
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Pan-Searing or Grilling Beef Heart
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A quick and simple way to experience the heart is to quickly brown or char the exterior while leaving the interior medium-rare. Similar to a steak, the organ benefits from resting for a few minutes to prevent losing its beefy juice. The best way to avoid toughness in the heart because it lacks the well-marbled fat of a good cut of rib-eye is to cook the slices on the rarer side of medium-rare, just like you would for a tenderloin. It’s best to quickly sear the slices on a cast iron pan if you’re cooking the heart indoors rather than on a grill to get a good crust on the outside without overcooking the interior.
You could also serve it with flavor-infused butter, similar to how you would serve a steak, but this particular beef heart was served with a persillade (finely minced garlic and parsley).
Beef Heart Stew
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While I’m too partial to fat, tendon, and marrow to consume an entire heart in a stew, a few pieces of the organ would be a welcome addition to a boef bourginon-style dish. When stewed for two hours or longer, the heart chunks will have a texture that is a little bit tougher than that of a properly stewed gizzard.
Beef Heart Burger
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You can grind up the leftover heart to use in burgers or meatballs for the most cost-effective option. Because the heart’s flesh isn’t fatty, combine the ground-up scraps with fatty ground beef to balance out the leanness. The maximum amount of ground heart you should use in the mixture is a 2:3 ratio; any more heart will result in the grind lacking sufficient fat.
The flavor of the heart burger isn’t any beefier than a regular burger, but anyone who regularly consumes a lot of burgers (like myself) will notice a slight offal taste in the grind.
Beef Heart French Fries
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Finally, you can render the fat for use in cooking by using all the extra fat you’ll accumulate in the trimmings. The heart burger or the seared heart slices go well with potatoes that have been browned in beef fat; a small amount of the fat also adds flavor to stir-fries.
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Smoked Beef Heart
FAQ
Is beef heart good for you?
Heart. The heart is rich in folate, iron, zinc, and selenium. It is also a fantastic source of the B-complex vitamins, which include vitamins B2, B6, and B12. B vitamins, which are present in organ meats, have a cardioprotective effect, preventing heart disease.
What does beef heart taste like?
The texture of the heart is similar to that of a chicken gizzard, and it has a flavor that is beefy and just a little bit gamey (think kidney, but much milder). The heart is one of the more adaptable types of offal because it can be cooked quickly or for a long time in a stew despite being tough and low in fat.
What animal is beef heart?
Even the heart of a cow, which some may find to be horrifying, is enjoyed by some people. Eating cow heart actually has surprising health benefits. The cow’s heart is the size of a human head. It weighs about 2 pounds but, after being flash-fried, might be mistaken for steak.
Is beef heart better than meat?
Compared to other muscle meats, heart has a similar nutritional profile, but it contains more protein, thiamine, folate, selenium, phosphorus, zinc, several B vitamins, and most notably CoQ10, an antioxidant that lowers the risk of heart disease.