Meat
Heart
Horse heart is dense, lean muscle with a clean beefy-sweet taste once trimmed of valves and silverskin. It is larger than many livestock hearts and rewards thin slicing for the grill or long braising for stews. Texture sits between steak and firm organ meat. Grill or sear thin cutlets quickly; braise cubes until tender. Chill before slicing for even portions. Pair with sharp condiments—mustard, pickles, horseradish—that cut the iron edge without masking the sweetness.
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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 6.11 g
- Saturated Fat 2.44 g
- Trans Fat 0.12 g
- Monounsaturated Fat 2.14 g
- Polyunsaturated Fat 1.53 g
- Cholesterol 133 mg
- Sodium 60.9 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 72 g
- Energy 131 kcal
- Water 72 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.11 g
- Saturated Fat 2.44 g
- Monounsaturated Fat 2.14 g
- Polyunsaturated Fat 1.53 g
- Omega-3 0.23 g
- Trans Fat 0.12 g
- Vitamins 256 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.5 mg
- Vitamin B3 — Niacin 11.9 mg
- Vitamin B5 — Pantothenic Acid 3.91 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 28.8 µg
- Vitamin B9 — Folate 190 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 290 mg
- Major Minerals 289 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: 0.08 · vitamin-b2-riboflavin: 1.5 · vitamin-b3-niacin: 11.86 · vitamin-b5-pantothenic-acid: 3.91 · vitamin-b6: 0.39 · vitamin-b7-biotin: 28.8 · vitamin-b9-folate: 189.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Steppe cooks valued horse heart as a substantial muscle food after slaughter.
French offal markets sold horse heart for thrifty braises and grills.
Nose-to-tail chefs revived grilled horse heart on specialty menus.