Beef Heart
This delicious, lean meat has a taste and texture that’s very similar to steak – and it takes well to any seasoning or marinade. It’s also used to make anticuchos, aka beef heart skewers – a popular street food in Peru. You can even grind the meat and make it into burgers! Once heart has been trimmed, it can be braised in wine, left to simmer in the slow cooker, added to a stew or grilled to medium-rare doneness (135ºF).
• High in protein
• Good source of iron
| Serving Size | 4 oz. (112g) |
|---|---|
| Servings Per Container | 50 |
| Amount Per Serving | |
| Calories | 130 |
| Calories from Fat | 40 |
| % Daily Value* | |
| Total Fat 4.5g | 7% |
| Saturated Fat 1.5g | 8% |
| Cholesterol 140mg | 46% |
| Sodium 110mg | 5% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 20g | 37% |
|
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
25%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. | |
• Beef Heart Featured Recipe •
Peruvian Anticuchos
Rated 5 out of
5
by
CA stuffed beef heart from
Mom made this 3 to 5 times a year.
Mom always stuffed it with a bread stuffing , similar to turkey stuffing. She baked it in the oven. The texture is muscular, and this (at that time 1948-1962) teenage boy loved it. It was difficult to find, but would appear in the butcher shop a few times a year. I'm goinsg to start looking for it to see if I can make an acceptable
version. I can't add a photo, too lomg ago.
Date published: 2025-03-10
