Side by side
Heart
Beef heart · corazón · ハツ
A muscle that never rests, fine-grained and firm, with almost none of the off-notes that put people off other organs. Low in fat and frank in chew, it eats closer to a dense steak than to classic offal — which is why it is often the gateway cut for hesitant eaters.
Choose pieces trimmed of blood clots and white tendon, with a surface that is not slimy.
Liver
Beef liver · hígado · レバー
Among the densest sources of iron and vitamin A in the food supply — and among the strongest-flavoured. Freshness decides everything: the best pieces need only salt and sesame oil raw. Because vitamin A stacks up quickly, this is a cut to eat occasionally rather than often.
Bright cherry colour with a slight sheen and spring. Avoid dark, dull or waterlogged pieces.
Which one to buy
- Better forHeart : Liver
- GrillingHeart90 : 78
- SkewersHeart82 : —
- Stir-fryLiver66 : 74
- Raw beef dishesLiver— : 60
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.