Primal: Organs (US)
Cooking Methods: Braise, Pan-Fry
Fat Content: Moderate
Cow’s Heart is marked by its tough consistency and characteristic taste. This is among the cheaper offal portions and has a texture similar to the Liver and Spleen. This portion is rich in important nutrients like iron and Vitamin A. It is available in the marked both as a whole and sliced.
Prior to set it to cooking, it is important to clean the Heart and make sure that it is free of any remnant blood traces as well as membranes. It is also better to remove fat from this portion in order to reduce its toughness. Being a less tender portion, Beef Heart bears good results when it is cooked using the slow-cooking methods like braising and stewing. Some recipes, however, do call for it to be pan-fried after being marinated in sauces or spices.
The Heart is located in the chest cavity, behind the ribcage.
Heart' comes from the Old English word 'heorte', which means 'heart, breast, soul'.
For the cow to produce 100 gallons (380 liters) of milk, the Heart has to pump a whopping 6,000 gallons (22,700 liters) of blood.Popular Dishes: Pan-Fried Heart, Braised Heart
This information about Heart was sourced from our meat cut app