Heart is an edible organ meat made from the muscular organ that pumps blood. Beef, veal, lamb, pork, chicken and duck hearts are used in different cuisines. Because heart is a working muscle, it has a dense, lean texture and a pronounced savoury flavour rather than the soft texture of some other offal.
Choose hearts that are fresh, firm and properly chilled, with no off odour or discolouration. Trim away the outer membrane, large vessels, valves and tough connective tissue. Open the chambers and remove clotted blood and any remaining internal material. Rinse only as required by the kitchen’s approved procedure, then dry thoroughly before portioning.
Heart can be sliced thinly for quick grilling or sautéing, cut into cubes for skewers, or braised when a longer cooking method is preferred. For quick cooking, slice across the grain and avoid overcooking, which can make the meat tough. Larger pieces benefit from controlled slow cooking until tender.
Example: beef heart is used for Peruvian anticuchos, often marinated and grilled on skewers; lamb heart can be braised or grilled and served with a sharp herb sauce.
Heart is muscular meat, unlike liver, which is a filtering organ with a softer texture and stronger mineral flavour. Its cooking behaviour is closer to lean muscle cuts than to many glandular organs.
Chef’s tip: remove tough connective tissue carefully and portion evenly for consistent cooking. Identify the species on the menu and purchasing specification, as flavour and size differ considerably.
Food-safety note: handle heart as raw meat, keep it refrigerated and prevent cross-contamination. Follow the applicable cooking and storage requirements for the species and preparation.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
