Meat
Heart
Bison heart is pure working muscle—dense, deep red, and almost free of the soft texture people expect from “organ meat.” Once valves, fat, and silverskin are trimmed, the flavour is clean and beefy with a slight iron edge, closer to a firm steak than to liver. Plains cooking traditions valued it as a prize cut rather than scrap. Slice thin and grill or sear quickly for tacos and salads, or cube and braise gently until tender for stews. Overcooking without moisture turns the grain woody. Chill well before slicing so neat cutlets are easy; serve medium for steaks, fully tender for braises.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.79 g
- Saturated Fat 2.72 g
- Trans Fat 0.14 g
- Monounsaturated Fat 2.38 g
- Polyunsaturated Fat 1.69 g
- Cholesterol 140 mg
- Sodium 56.6 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 71.7 g
- Energy 137 kcal
- Water 71.7 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.79 g
- Saturated Fat 2.72 g
- Monounsaturated Fat 2.38 g
- Polyunsaturated Fat 1.69 g
- Omega-3 0.25 g
- Trans Fat 0.14 g
- Vitamins 289 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 1.69 mg
- Vitamin B3 — Niacin 13.4 mg
- Vitamin B5 — Pantothenic Acid 4.43 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 32.7 µg
- Vitamin B9 — Folate 216 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 326 mg
- Major Minerals 325 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 140 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 1.69 · vitamin-b3-niacin: 13.42 · vitamin-b5-pantothenic-acid: 4.43 · vitamin-b6: 0.44 · vitamin-b7-biotin: 32.7 · vitamin-b9-folate: 215.9 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indigenous hunters reserved bison heart as a respected food after communal kills.
Rural butchers sold heart as thrifty muscle meat when tenderloin was scarce.
Nose-to-tail restaurants revived grilled bison heart on seasonal menus.