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Beef heart is a lean, dense muscle that tastes more like a firm steak than like liver. In USDA data, a 3-ounce portion of simmered beef heart has about 140 calories and 24 grams of protein, with only 4 grams of fat, plus several times the Daily Value for vitamin B12. This guide walks through beef heart nutrition per serving, how it stacks up against liver, kidney and regular beef, what is known about CoQ10 in meat, the cholesterol and purine points worth knowing, and how to cook beef heart so you can decide for yourself whether beef heart is healthy for your plate.
Peptide Labs does not sell meat or organ meat products. This article is general nutrition information, not medical advice. For a slow-cooked beef cut rich in connective tissue, see our sibling oxtail guide.
Key Takeaways
- Simmered beef heart has about 140 calories, 24.2 g of protein and 4.0 g of fat per 3 ounces (USDA).
- The same portion supplies 382% DV of vitamin B12, 79% DV of riboflavin and 30% DV of iron.
- Unlike liver, beef heart has essentially no vitamin A in USDA data, so it is a milder organ meat.
- It carries 60% DV of cholesterol per portion, and organ meats are high in purines.
- USDA lists no CoQ10 value; food studies rank meat among the richer dietary sources of CoQ10.
What is beef heart?
The heart is a working muscle, so its texture is closer to a lean roast than to soft organs such as liver or kidney. USDA files it under beef variety meats and by-products, the same group as liver, tongue and tripe. A whole beef heart is large, with a fat cap, valves and connective tissue that cooks usually trim away before slicing. Because it is so lean, it turns tough when overcooked at high heat and does well either seared quickly and sliced thin or cooked low and slow.
Beef heart nutrition per serving
USDA SR Legacy values for beef heart, cooked, simmered (FDC 169448), per 3-ounce (85 g) portion, with the percent Daily Value based on FDA reference values:
| Nutrient | Per 3 oz simmered (85 g) | % Daily Value |
|---|---|---|
| Calories | 140 kcal | n/a |
| Protein | 24.2 g | 48% |
| Total fat | 4.0 g | 5% |
| Saturated fat | 1.2 g | 6% |
| Cholesterol | 180 mg | 60% |
| Sodium | 50 mg | 2% |
| Vitamin B12 | 9.2 mcg | 382% |
| Riboflavin (B2) | 1.03 mg | 79% |
| Selenium | 33.1 mcg | 60% |
| Copper | 0.48 mg | 53% |
| Niacin (B3) | 5.7 mg | 35% |
| Choline | 194 mg | 35% |
| Iron | 5.4 mg | 30% |
| Zinc | 2.4 mg | 22% |
| Phosphorus | 216 mg | 17% |
| Vitamin A | 0 mcg RAE | 0% |
Raw beef heart (FDC 168625) has 112 calories and 17.7 grams of protein per 100 grams in USDA data; simmering removes water, so the cooked numbers per gram are higher. Carbohydrate is close to zero.
How beef heart compares with other beef organs and cuts
Per 3-ounce cooked portion, in USDA SR Legacy entries:
| Food (cooked) | Calories | Vitamin B12 | Iron | Zinc | Vitamin A | Cholesterol |
|---|---|---|---|---|---|---|
| Beef heart, simmered (FDC 169448) | 140 kcal | 382% DV | 30% DV | 22% DV | 0% DV | 60% DV |
| Beef liver, braised (FDC 168626) | 162 kcal | 2,500% DV | 31% DV | 41% DV | 892% DV | 112% DV |
| Beef kidneys, simmered (FDC 169450) | 134 kcal | 882% DV | 27% DV | 22% DV | 0% DV | 203% DV |
| Chicken heart, simmered (FDC 171059) | 157 kcal | 258% DV | 43% DV | 56% DV | 1% DV | 69% DV |
| Beef retail cuts, lean only (FDC 174759) | 165 kcal | 69% DV | 11% DV | 45% DV | 0% DV | 23% DV |
The pattern is clear. Beef heart has several times the B12, iron and riboflavin of regular lean beef in USDA data, with similar calories and less saturated fat, while regular beef cuts have more zinc. Liver is in a different league for vitamin A and copper, which is why NIH advises caution with preformed vitamin A during pregnancy; our beef liver guide covers that. Beef heart avoids the vitamin A question entirely. For more on how the animal is raised, see grass-fed vs grain-fed beef.
Iron, zinc and vitamins in beef heart
Vitamin B12 is found naturally in animal foods, and beef heart is one of the richer sources in USDA data, at 382% of the Daily Value per portion. Our B12 foods list puts that in context with fish, eggs and dairy. The iron in beef heart is mostly heme iron; the NIH Office of Dietary Supplements notes that heme iron from meat, poultry and seafood is absorbed better than the nonheme iron in plants. See foods high in iron and foods high in zinc for side-by-side lists. If you have been told you have low iron or low B12, talk to your clinician about testing and next steps rather than relying on food alone.
Beef heart in food composition studies
Coenzyme Q10 is a compound your body makes on its own, and it is concentrated in organs with high energy needs, including the heart. USDA SR Legacy has no CoQ10 field, so there is no official value for beef heart. Published food analyses fill part of the gap. A 2010 review in Critical Reviews in Food Science and Nutrition found that meat, fish, nuts and some oils are the richest dietary sources, with much lower levels in most dairy foods, vegetables, fruits and cereals, and wide variation between samples from different regions. A 2008 Japanese analysis of 70 foods listed chicken heart and bovine liver among the foods highest in the reduced form, ubiquinol, and a Finnish study found that people there got CoQ10 mainly from meat, poultry, fish and rapeseed oil.
That makes heart a reasonable food source to know about, but these studies measured food content, not health effects of eating heart. Questions about CoQ10 as a supplement are a separate topic, covered in our CoQ10 guide.
Is beef heart healthy? Cholesterol, purines and other cautions
Beef heart is lean and nutrient-dense, but a few points matter. First, cholesterol: one portion has 60% of the FDA Daily Value in USDA data, less than liver or kidney but well above lean muscle cuts. Our foods high in cholesterol guide explains what current guidance says about dietary cholesterol. If your clinician has given you a cholesterol goal, ask how organ meats fit.
Second, purines. Organ meats are among the higher-purine foods, and the 2020 American College of Rheumatology gout guideline conditionally recommends limiting purine intake for people with gout. In a large observational study of men, those eating the most meat had a higher rate of new gout. See foods high in purines and our gout diet guide if this applies to you.
Third, variety. Heart fits easily into an otherwise varied eating pattern, and nothing about it requires an all-meat approach; the carnivore diet article covers what is known about that style of eating. For other protein-rich options, see high protein foods.
How to cook beef heart
- Trim first: remove the outer fat, the valves, the tough white tubes and the silvery membrane.
- Quick and hot: slice into thin steaks, season, sear briefly and slice across the grain.
- Low and slow: cube it for stews or braises, where long gentle cooking softens the texture.
- Grind it: some cooks blend a share of heart into burger meat for a deeper beef flavor.
- Marinate if you like: an acidic or salty marinade adds flavor to the lean meat.
For safety, the FoodSafety.gov chart lists 145 degrees Fahrenheit with a 3-minute rest for whole beef steaks, roasts and chops, and 160 degrees Fahrenheit for ground meat. The chart does not list beef heart or other organ meats separately. Check with a food thermometer, and cook any ground heart blend to 160 degrees, the chart’s figure for ground meat. Reheat leftovers to 165 degrees Fahrenheit.
Will people actually like it? In a 2026 study in Translational Animal Science, patties made with 15% beef heart scored about the same as plain ground beef patties for overall liking, appearance, aroma and texture, although the heart patties were firmer than those made with liver or kidney.
Frequently Asked Questions
Is beef heart healthy?
In USDA data it is lean and rich in protein, vitamin B12, riboflavin, iron and selenium. It is also high in cholesterol and purines, so people with gout or a cholesterol goal should ask their clinician how it fits.
Does beef heart taste like liver?
Most people find it tastes like a lean, firm beef cut rather than liver, because the heart is a muscle.
Does beef heart have vitamin A like liver?
No. USDA lists no vitamin A for simmered beef heart, compared with 892% DV per portion of braised beef liver.
How much CoQ10 is in beef heart?
USDA does not measure CoQ10. Food studies rank meat among the richer dietary sources, but there is no official value for beef heart.
What temperature should beef heart be cooked to?
FoodSafety.gov lists 145 F with a 3-minute rest for whole beef cuts and 160 F for ground meat. The chart has no separate line for heart, so check with a thermometer and cook ground heart to 160 F.
Is beef heart high in purines?
Organ meats are considered high-purine foods. Gout guidelines suggest limiting purine intake, so ask your clinician if you have gout.
Peptide Labs is a supplement store and does not sell beef heart. Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Oxtail: Nutrition, Gelatin, Saturated Fat and Is Oxtail Healthy?, Grass-Fed Beef: Nutrition, Labels and Grass-Fed vs Grain-Fed, B12 Foods: Animal, Fortified and Vegan Sources Ranked.