Heart

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.

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Tenderness44

Fat34

Umami78

Price40

Pairs with

Grilling90

Skewers82

Stir-fry66

Recommended cooking

High heat, briefUp to medium

Cook it through and it goes chalky. Best when the outside has colour and the centre is still faintly pink.

How to pick it

Choose pieces trimmed of blood clots and white tendon, with a surface that is not slimy.

Signature dishes

Grading & naming

Specialty organ — freshness and trim beat any stamp.

Grading systems →

Nutrition · Per 100 g raw edible portion

110kcalCalories

17gProtein

3.9gFat

1.4gSaturated fat

Calories & protein →

Next steps

All cuts

Beef Primals

→Chuck →Ribeye →Striploin →Sirloin →Round →Brisket →Short plate →Flank →Shank →Head & cheek →Oxtail

Pork Primals

→Jowl →Shoulder →Picnic shoulder →Loin →Tenderloin →Belly →Leg →Hock & trotter

Lamb Primals

→Neck →Shoulder →Rack →Loin →Leg →Shank →Breast

Chicken Portions

→Breast →Wing →Thigh →Drumstick →Tenderloin →Oyster

Beef Offal Map

→Tongue →Liver →Rumen →Omasum →Abomasum →Small intestine →Large intestine

Bluefin Tuna Cuts

→Kama →Akami →Otoro →Chutoro →Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.

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Pairs with

Recommended cooking

How to pick it

Signature dishes

Grading & naming

Nutrition · Per 100 g raw edible portion

Next steps

Compare with

Keep exploring

Find a cut by cooking

Signature dishes

All cuts

Beef Primals

Pork Primals

Lamb Primals

Chicken Portions

Beef Offal Map

Bluefin Tuna Cuts