Beef Heart

An extremely lean muscle with a dense structure and high nutritional value, rich in iron and B vitamins. The product is carefully cleaned of clots, arteries and external fat. Due to its firm texture, it offers an intense meaty flavor and is used both as is and as an ingredient in meat mixtures.

Beef Heart for B2B Wholesale

It is offered as an economical and functional solution for the meat processing industry. Due to the strong binding capacity of its proteins, it is extensively used in the production of sausages and minced meat. The consistent quality and removal of blood vessels reduce labor costs in processing plants.

Product Information

Packaging10 kg block weight with poly-bag
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: Reddish-orange color with no visible signs of spoilage.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)112 kcal
Protein (g)17.72 g
Total fat (g)3.94 g
Saturated fat (g)1.38 g
Carbohydrates (g)0.14 g
Sugars (g)0.00 g
Sodium (mg)98 mg
Salt (equivalent)
~0.24 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale, butchery and Pet Food industry

It is widely used in ethnic restaurants (grills) and kitchens

Fresh & Freezable

What is the percentage of fat in Beef Heart?

Beef heart is a dense, lean muscle with minimal intramuscular fat after cleaning. Due to its high myoglobin content, it is widely used in the meat industry as a natural color and consistency enhancer in sausages and minced meats. It offers high nutritional value at a low cost, making it ideal for processed meat products that require a firm structure and bright red color.

Can Beef Heart be used in ground meat mixtures?

Beef heart is an excellent ingredient for minced meat production. It is often incorporated into minced meat or sausage recipes at a rate of 10-20% to improve the color (due to myoglobin) and consistency of the mixture, without increasing the cost. Its tight structure provides “bite” to the final product, while its flavor enriches the flavor profile of the meat in a natural way.

How is it prepared before sale?

Our product is distinguished by its exceptional cleaning. Each heart is opened with a “butterfly” incision, allowing for the complete removal of internal blood clots, valves and major arteries. This meticulous processing ensures that the customer receives a 100% pure, safe and usable product, with no hidden residues that could alter the taste or quality.