Editing Heart (section)

===Food===
{{anchor|Food|Heart as food}}
Animal hearts are widely consumed as a type of [[offal]]. As they are almost entirely muscle, they are high in protein. They are often included in dishes with other internal organs, for example in the [[Ottoman cuisine|pan-Ottoman]] [[kokoretsi]].

[[Chicken (food)|Chicken]] hearts are considered to be [[giblets]], and are often grilled on skewers; examples of this are [[Japanese cuisine|Japanese]] [[yakitori|''hāto yakitori'']], [[Brazilian cuisine|Brazilian]] [[churrasco|''churrasco de coração'']], and [[Indonesian cuisine|Indonesian]] [[satay|chicken heart satay]].<ref>''Indonesia Magazine'', '''25''' (1994), p. 67</ref> They can also be pan-fried, as in [[Jerusalem mixed grill]]. In [[Egyptian cuisine]], they can be used, finely chopped, as part of [[stuffing]] for chicken.<ref>Abdennour, Samia (2010) "Firakh mahshiya wi mihammara", recipe 117, ''Egyptian Cooking: And Other Middle Eastern Recipes'', American University in Cairo Press. {{ISBN|977-424-926-7}}.</ref> Many recipes combined them with other giblets, such as the [[Mexican cuisine|Mexican]] ''pollo en menudencias''<ref>[[Diana Kennedy|Kennedy, Diana]] (2013) ''My Mexico: A Culinary Odyssey with Recipes'', University of Texas Press. p. 100. {{ISBN|0-292-74840-X}}.</ref> and the [[Russian cuisine|Russian]] ''ragu iz kurinyikh potrokhov''.<ref>Sacharow, Alla (1993) ''Classic Russian Cuisine: A Magnificent Selection of More Than 400 Traditional Recipes''. {{ISBN|1-55970-174-9}}</ref>

The hearts of beef, pork, and mutton can generally be interchanged in recipes.{{citation needed|date=November 2024}} As heart is a hard-working muscle, it makes for "firm and rather dry" meat,<ref>{{cite book|first1=Irma S.|last1=Rombauer|author-link=Irma S. Rombauer|first2=Marion Rombauer|last2=Becker|first3=Ethan|last3=Becker|isbn=978-0-02-604570-4|publisher=The Bobbs-Merrill Company|title=The Joy of Cooking|year=1975|page=[https://archive.org/details/joyofcooking400romb/page/508 508]|url-access=registration|url=https://archive.org/details/joyofcooking400romb}}</ref> so is generally slow-cooked. Another way of dealing with toughness is to [[Julienning|julienne]] the meat, as in [[Chinese cuisine|Chinese]] stir-fried heart.<ref>Schwabe, Calvin W. (1979) ''Unmentionable Cuisine'', University of Virginia Press, {{ISBN|0-8139-1162-1}}, p. 96</ref>

[[Beef]] heart is valued for its high meat quality and low price, being commonly disregarded in conventional meat pricing. It can be cut into [[steaks]], comparable in quality to the more expensive cuts of meat from the same animal, though it is distinguished by a lack of a discernible grain. It was historically eaten in the United States as a cost-saving measure, but is today also eaten as an independently desirable ingredient.<ref>Gray, Melissa. [https://www.npr.org/sections/thesalt/2012/10/25/163618582/beef-heart-an-unexpected-meal-that-spans-generations "Beef Heart: An Unexpected Meal That Spans Generations"], ''NPR'', 25 October 2012.</ref> Beef heart may be grilled or braised.<ref name="joy">[[Irma S. Rombauer|Rombauer, Irma S.]] and Rombauer Becker, Marion (1975) ''[[The Joy of Cooking]]'', p. 508</ref> In the [[Peruvian cuisine|Peruvian]] [[anticuchos|''anticuchos de corazón'']], barbecued beef hearts are grilled after being tenderized through long [[marination]] in a spice and vinegar mixture. An [[Australian cuisine|Australian]] recipe for "mock goose" is actually braised stuffed beef heart.<ref>Torode, John (2009) ''Beef: And Other Bovine Matters'', Taunton Press, {{ISBN|1-60085-126-6}}, p. 230</ref>

[[Pork]] heart can be stewed, poached, braised,<ref>Milsom, Jennie (2009) ''The Connoisseur's Guide to Meat''. Sterling Publishing Company. p. 171. {{ISBN|1-4027-7050-2}}</ref> or made into sausage. The [[Balinese cuisine|Balinese]] ''oret'' is a sort of [[blood sausage]] made with pig heart and blood. A [[French cuisine|French]] recipe for ''cœur de porc à l'orange'' is made of braised heart with an orange sauce.