Meat
Heart
Goat heart is dense muscular organ meat—lean, deep red, and clean-tasting when trimmed. It can be grilled as thin steaks or braised as cubes; texture sits between steak and firm offal. Valued in nose-to-tail cooking and many traditional cuisines. Trim valves and silverskin first. High heat short time for slices; moist heat for stews. Season assertively. Chill for neat cutting.
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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 7.54 g
- Saturated Fat 3.42 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.45 g
- Polyunsaturated Fat 0.67 g
- Cholesterol 133 mg
- Sodium 56.9 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 63.6 g
- Energy 161 kcal
- Water 63.6 g
- Protein 23.3 g
- Fat 7.54 g
- Saturated Fat 3.42 g
- Monounsaturated Fat 3.45 g
- Polyunsaturated Fat 0.67 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 233 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 1.36 mg
- Vitamin B3 — Niacin 10.7 mg
- Vitamin B5 — Pantothenic Acid 3.54 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 26 µg
- Vitamin B9 — Folate 171 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 364 mg
- Major Minerals 363 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 133 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 1.36 · vitamin-b3-niacin: 10.74 · vitamin-b5-pantothenic-acid: 3.54 · vitamin-b6: 0.35 · vitamin-b7-biotin: 26 · vitamin-b9-folate: 171.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
East African cooks prepared goat heart among mixed organ dishes.
Mexican markets sold goat heart for grilling and stewing.
Chefs revived goat heart on whole-animal tasting menus.