Beef heart is a by-product of the first category. This means that in terms of its nutritional value, it is practically not inferior to meat. The heart of young animals is considered the most useful and tasty.
Appearance
Beef heart consists of muscles with relatively thin fibers, therefore the structure of this product is characterized by increased density. A fresh heart is so resilient that after pressing it almost instantly regains its shape. The product has a dark brown color, the average weight of one heart is 1.5-2 kg. In the widest part, it is covered with a little fat. Before cooking, it, as well as blood clots and blood vessels, should be removed.
In stores, hearts are sold frozen and chilled. The latter option is preferred. The chilled heart smells like fresh meat, and there should be no plaque or stains on its surface.
The benefits of beef heart
This offal is rich in vitamins and minerals. It contains vitamins A, E, K, B, PP, as well as potassium, zinc, phosphorus, calcium, sodium, magnesium, iron.
In particular, the heart contains 6 times more B vitamins than beef, and 1.5 times more iron. The product contains a lot of magnesium, which improves the functioning of the heart muscle. That is why many cardiologists advise older people to include beef heart dishes in their diet as often as possible. Also, this product should not be bypassed by those who are experiencing great physical activity.
Zinc is present in the beef heart, which ensures normal sperm motility and strengthens the blood vessel wall.
Overweight people, as well as those who adhere to the principles of a healthy diet, can safely introduce beef heart into their menu. The calorie content of 100 g of this offal is only 96 kilocalories. The heart is rich in protein with a minimum amount of carbohydrates and fats. So, 100 g of the product contains 16 g of proteins, 2 g of carbohydrates and 3.5 g of fat.
Beef heart in cooking
This offal can be fried, stewed, boiled, baked. The heart is prepared both whole and cut into small pieces.
The easiest way to prepare it is to boil it. To do this, the heart must be flushed, cut off fat from it, remove blood vessels and blood clots. Cut into quarters and place in a pot of cold water to soak. This usually takes 2-3 hours. After that, the water must be drained, the heart must be poured with new cold water and boiled for at least 1.5 hours. At the same time, every 30 minutes it is necessary to change the water, into which onions and bay leaves, as well as your favorite spices, can be added for taste.
Boiled, it is great for making snacks, salads, and also as a filling for pancakes and pies. Very tasty goulash and meatballs are obtained from the beef heart. The taste of this offal goes well with savory sauces.
