Nutrition in the fat from beef heart. page

[Knifegill]

Google fail. Anybody know more about the fat from the heart on a cow? It's delicious and abundant, and affordable. I was hoping for some kind of info about the electrolytes, fat types, etc. in it.

[sbhikes]

I bought a beef heart and there was hardly any fat on it at all. Instructions I read online said to cut it off along with the connective tissue that it's attached to all around the heart. I spent the whole week eating my beef heart last week. I don't have any answers for you about what qualities the fat will have. But I have read the heart itself has a lot of CoQ10 so maybe the fat has some, too.

[Tealia]

I know that heart has one of the highest CoQ10 concentrations.

Here's a breakdown of heart, from a cow with a non-specified diet: Show Foods
And here's a grass-fed steak breakdown: Show Foods

From looking at the data, looks like the unspecified-diet heart has twice the zinc, 4-5 times more thiamine, 9 times more riboflavin, over quadruple the b12, a bit more niacin, BUT has only 1/3 the b6 of steak, only 1/6 the folate, and some other little differences.

[jammies]

Hmmm.....never figured heart was worth eating. I just thought it was plain old muscle meat. Maybe I'll give it a try.

To the OP - I didn't know there was fat associated with heart tissue. The heart I've seen does not have fat on it - are you sure it is not kidney fat?

[Knifegill]

The heart I got looked like these:





Is all that white matter on the top not fat?

[sbhikes]

Yeah, mine came with fat like that, but all the recipe videos and things I looked up said to cut it off as it's mixed with connective tissue. I suppose you could render it, but that won't answer your question as to what, if anything, makes the fat there differently nutritious from other fat.

[Knifegill]

Oh, well. It's better than bone marrow and I'm just going to eat it. The cordae tendonae actually soften up a bit and are easy to swallow. As for the valves, they cooked soft just fine. I seriously have eaten every bite, top to bottom, except for the few slices I have left in the freezer.

[Uncephalized]

I usually give the super-chewy parts around the arteries to my dog. He loves them and I'm not crazy about having to chew that hard.

[ottercat]

I think I read somewhere that the fat around the heart is "more saturated" than subcutaneous fat?
Anyway, if you cut it off and render it, you get gorgeous rock-hard white tallow

[vnvdvci]

Huh...I trimmed away the fat in my beef heart since it was filled with so much connective tissue. I just wanted to do a quick sear and there was no way that fat and tissue would've cooked down.

There're also those little strings that are in there which I trim away. They seemed like they would cook up like rubber bands.

And all that trouble is why I haven't gotten beef heart since, lol. Maybe I should consider it for slow cooking.