Beef heart

Beef heart is classified as offal, which belong to the first category. This fact means that in terms of its nutritional value and taste, the beef heart is practically not inferior to pure meat. The average weight of this product varies from
1. 5 to 2 kilograms.

Beef heart is characterized by a saturated red color with a dark brown tint and it consists of muscle tissue with very thin fibers, which determines the rather dense structure of the product. It can be said that the fresh beef heart is so resilient that it fully restores its shape when pressed.

In the widest part, the beef heart covers the fat, which together with the available vessels and blood clots must be removed before cooking. The sub-product itself should then be thoroughly rinsed. Today, the beef heart enters the retail chain both chilled and frozen. Regarding the chilled product, it can be said that it should smell like fresh meat, while on the surface of the beef heart there should be no plaque and stains. The most delicious and healthy is the beef heart of young animals.

In cooking, beef heart is used very widely - it is boiled, stewed, fried or baked. Moreover, this sub-product can be prepared both whole and cut into pieces. When boiled, beef heart is used as a component in the preparation of snacks and salads. In addition, it is great for making pates, stuffed pancakes and pies.

You can make excellent round rissoles and goulash from a beef heart. In addition, ready-made dishes based on braised beef heart are perfectly combined with vegetables, roots (parsley, celery), spices and seasonings. The taste of a beef heart with a variety of sauces is well manifested.

It is recommended to cook a beef heart for about an hour and a half, while changing water every half hour. True, it is previously recommended to thoroughly rinse it, cut it into pieces and soak it for 2-3 hours in cold water. The calorie content of the beef heart is relatively low and amounts to approximately 112 kcal per 100 grams of fresh product.

Beef heart contains a lot of vitamins (E, C, PP) and trace elements. For example, in this offal there are several times more B vitamins than in the same lean beef, and iron - almost twice. In addition, there is a lot of magnesium in it that improves the functioning of the heart muscle, in connection with which experts advise more often to include this useful product in the menus of elderly people, as well as those who have to experience physical activity.