calf heart
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, calf heart is a highly nutrient-dense organ meat that is leaner than many standard beef cuts. It is exceptionally rich in Coenzyme Q10 (CoQ10) for cardiovascular health, Vitamin B12 for nerve function, and essential minerals like iron and zinc.
A 100g serving of calf heart contains approximately 18.84g of high-quality complete protein. This makes it an excellent source for muscle building and tissue repair while maintaining a relatively low calorie count of about 110 calories.
Yes, calf heart is ideal for ketogenic and low-carb diets because it contains 0g of carbohydrates. It provides high-quality protein and essential fats without impacting blood sugar levels.
Calf heart has a mild, beefy flavor that is less intense than adult beef heart and lacks the metallic taste often associated with liver. Its texture is dense, lean, and fine-grained, similar to a very lean steak or venison.
Calf heart is best prepared by either quick-searing over high heat to medium-rare or by slow-braising in liquid for several hours. Overcooking it with dry heat will cause the meat to become tough and rubbery due to its lean nature.
Yes, for the best texture, you should trim away any visible exterior fat, silver skin, and internal connective tissues or valves. Once trimmed, the remaining muscle is very tender and easy to slice into steaks or cubes.
Calf heart is an excellent food for weight management as it is high in protein but low in fat and calories. The high protein content helps increase satiety, keeping you full longer while providing essential B-vitamins for energy metabolism.
calf heart is a versatile ingredient found in cuisines around the world. With 109.7 calories per 100g and 18.84 grams of protein, it's a nutritious addition to many dishes.
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View all other →Fresh calf heart is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. For longer storage, wrap it tightly in freezer-safe packaging and freeze for up to 3 or 4 months.
Like most organ meats, calf heart contains more dietary cholesterol than standard muscle meats. While it is very healthy for most people, those with specific medical conditions requiring a low-cholesterol diet should consume it in moderation.
While some cultures use very fresh heart in raw preparations like tartare, it is generally recommended to cook it to an internal temperature of 145°F (63°C) to ensure food safety and eliminate potential pathogens.