Meat
Heart
Buffalo heart is dense cardiac muscle—lean, deep red, and firm after a short sear or fully tender after a long braise. Trimmed of valves and fat, it tastes cleanly meaty with a mild iron note, closer to steak than to soft liver. In many buffalo-rearing regions it is valued rather than discarded. Slice thin across the grain for grilling and tacos, or cube for stews and biryani-style pots. High heat and short time keep steaks juicy; moist heat over hours softens the entire muscle. Chill before slicing for neat portions.
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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 7.53 g
- Saturated Fat 3.41 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.46 g
- Polyunsaturated Fat 0.66 g
- Cholesterol 134 mg
- Sodium 62 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 59.4 g
- Energy 161 kcal
- Water 59.4 g
- Protein 23.3 g
- Fat 7.53 g
- Saturated Fat 3.41 g
- Monounsaturated Fat 3.46 g
- Polyunsaturated Fat 0.66 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 264 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.54 mg
- Vitamin B3 — Niacin 12.2 mg
- Vitamin B5 — Pantothenic Acid 4.04 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 29.7 µg
- Vitamin B9 — Folate 196 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 363 mg
- Major Minerals 362 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 134 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.54 · vitamin-b3-niacin: 12.23 · vitamin-b5-pantothenic-acid: 4.04 · vitamin-b6: 0.4 · vitamin-b7-biotin: 29.7 · vitamin-b9-folate: 196 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Offal markets sold buffalo heart for quick grills and slow festival stews.
Egyptian and Levantine kitchens used buffalo heart in spiced stews when available.
Nose-to-tail restaurants plated thin-sliced grilled buffalo heart as a special.