Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Beef heart is a lean, dense ox muscle, not a soft organ like liver. This Certified Halal beef heart is British Angus, slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, sold whole or diced from 500g to 4kg for stews, skewers and karahi.
Is Beef Heart the Same as Liver?
Liver is a soft glandular organ; beef heart is dense muscle needing slow cooking. It's sold whole from 500g to 4kg, or diced 10-15g, 25-30g and 50-60g.
Cuts and Pack Sizes
Order it whole, or diced 10-15g, 25-30g and 50-60g, with small dice for pan-fries, larger pieces for karahi. Packs come in 500g, 1kg, 2kg and 4kg.
Storing Your Beef Heart
This beef heart arrives fresh and chilled, never frozen. Keep it refrigerated and cook within a few days, or freeze it on the day it arrives.
Beef Heart FAQs
Is Beef Heart Strong-Flavoured?
Not as strong as liver or kidney, tasting like a well-worked steak, deep and slightly sweet.
How Do I Tone Down the Flavour?
Trim fat and connective tissue, then marinate the diced 25-30g pieces in yoghurt and spice before cooking a karahi or curry.
As a rough guide, allow around 200g of diced beef heart per person as part of a curry or stew. On that basis, a 500g pack suits 2 people, 1kg serves 4-5, 2kg serves 8-10 and a 4kg pack covers a larger gathering of 16-20.
For a whole heart, portion it after cooking rather than by raw weight, since serving size depends on how it's sliced.
This beef heart arrives fresh and chilled, never frozen, so keep it in the fridge and use it within a few days.
If you want to hold it longer, portion the dice or wrap the whole heart and freeze it on the day it arrives; once thawed, cook it through and do not refreeze.
Diced beef heart works well in a Pakistani-style karahi, where the dense muscle holds its shape through a long simmer with ginger, garlic and tomato.
The smaller 10-15g and 25-30g dice suit kebabs, stir-fries and Middle Eastern-style skewers, while whole hearts can be stuffed and slow-roasted.
Pan-Seared Slices: slice a whole heart thinly against the grain, sear hard and fast, then rest before slicing again - treat it like a lean steak, not a stew meat.
Skewered Heart Kebabs: thread the 25-30g dice onto skewers with peppers and onion, marinate in yoghurt and spice, then grill over high heat.
Slow-Cooked Karahi: brown the 50-60g dice in a karahi with ginger, garlic and tomato, then simmer low until tender.
Is Beef Heart Strongly Flavoured?
No - it tastes closer to a well-worked steak than to liver or kidney, with a deep, slightly sweet flavour rather than a strong mineral one.
How Do I Make the Flavour Milder?
Marinate the diced 25-30g or 50-60g pieces in yoghurt and spice for a few hours before cooking; the acid softens both the texture and the flavour.
Does Long Cooking Make the Flavour Stronger?
Slow, low cooking mellows beef heart rather than intensifying it, which is why it suits a simmered karahi more than a quick sear.
What Tells Me It's Cooked Correctly?
Properly cooked beef heart is tender enough to cut easily but still holds its shape - if it's tough, it usually needs more time at a low simmer, not less.