how to clean beef heart

How to Clean Beef Heart – A Step-By-Step Guide to Preparing this Nutritious Meat

Beef heart is an underutilized cut of meat that is packed with nutrients like iron, zinc, selenium and B vitamins. It has a mild taste compared to liver or kidneys, and when prepared properly, it can be incredibly tender and delicious. However, cleaning a beef heart properly is crucial to get the best results.

In this comprehensive guide, I’ll walk you through the simple process of preparing beef heart step-by-step Once you learn how to clean beef heart, you’ll be able to easily incorporate this powerhouse meat into all kinds of recipes Let’s get started!

Why Cook Beef Heart?
Before jumping into the cleaning process, let’s look at some of the main benefits of cooking beef heart:

• Excellent source of protein, with around 18 grams per 3 ounce serving. More than typical muscle meats like beef or chicken.

• Very high in iron, zinc, selenium and B vitamins like niacin. These nutrients are hard to find in many other foods.

• Much lower in fat and calories compared to beef steaks or ground beef.

• When prepared properly, the texture becomes incredibly tender. It has been described as a cross between steak and ground beef.

• Costs a fraction of the price of steaks or other premium beef cuts. An inexpensive addition to stews, chili and more.

• Versatile mild flavor works well in many recipes from tacos to kebabs to stir fries

Choosing a Fresh Heart

When selecting a beef heart to clean and cook look for

• Bright, deep red color throughout. No brown or gray spots.

• Firm texture with some bounce when touched. Should not be mushy.

• Minimal odor is optimal. Should not smell spoiled or sulfurous.

• Packaged securely and kept refrigerated or frozen.

Use frozen hearts within 3-6 months for best quality. Thaw in the refrigerator before cleaning.

Step 1: Remove External Fat and Membranes

Start with a rinsed beef heart free of packaging. Trim off any large external pieces of fat on the heart along with the thin membrane covering it. Be thorough removing all hardened fat deposits and silvery connective tissue. Discard any unusable parts.

Step 2: Rinse the Heart Well

Give the trimmed heart a good rinse under cool water, rubbing gently to remove any bone dust or residue from the butcher shop. Make sure to pat it completely dry with paper towels when finished washing.

Step 3: Butterfly the Heart Open

Now comes a very cool step! Lay the heart on its side and slice it open following the seam between the two halves. Cut from top to bottom to split or “butterfly” it open.

You’ll then be able to see the four chambers inside. Remove any interior membranes, valves or remaining fat from the chambers.

Step 4: Slice Off the Ventricles

Inside the four chambers you’ll notice some ring-shaped ventricles containing thicker muscle. Carefully trim these ventricles off the rest of the heart muscle. They tend to get chewy when cooked.

Step 5: Cut Into Strips or Cubes

Once split open and cleaned of fat and ventricles, slice the beef heart into bite-sized 1-2 inch pieces. Strips, cubes or small medallions all work great.

This makes the pieces easier to cook evenly. Keep trimming any remaining connective tissue, arteries or gristle as you slice.

How to Cook Beef Heart

The quickest cooking methods like grilling or pan frying are great ways to prepare sliced beef heart for maximum tenderness. You can also braise, stew or grill cubes for dishes like chili, kebabs, stews and more.

Some of my favorite ways to cook beef heart include:

• Pan fried slices served with onions and mushrooms

• Added to vegetable soup or tomato-based pasta sauce

• Grilled on skewers or kabobs along with veggies

• Braised low and slow in red wine or broth until fall-apart tender

• Ground up in a food processor for unique heart burgers or meatballs

• Dredged in flour and pan fried crispy like chicken fried steak

Storage Tips

Raw cleaned heart can be stored in an airtight container in the fridge for 2-3 days. For longer storage, freeze heart up to 3 months until ready to use.

Cooked heart should be eaten within 3-4 days and reheated fully to 165°F. The high protein content causes spoilage more quickly than other meats.

Put Heart on the Menu!

With these simple techniques for cleaning beef heart, this powerfully nutritious meat can be a delicious addition to your diet. Well-prepared heart is tender, lean and full of iron and zinc for little cost. Have fun coming up with your own recipes starring beef heart today!