All About Beef heart
Your complete guide to beef heart - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Beef heart Last?
Storage times and freshness tips for beef heart in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge1-3 days
Signs of Spoilage
Dull, grayish-brown or greenish discoloration; slimy or sticky surface; strong, sour, or putrid odor.
How to Check
Smell Test: Fresh beef heart has a mild, slightly metallic, 'beefy' aroma. Any strong, sour, ammonia-like, or overtly gamey/rotten smell indicates spoilage. Visual Inspection: Look for any gray, green, or brown patches, or a dull, faded color. The surface should not appear excessively wet or dry. Touch Test: Fresh heart should feel firm and slightly moist, not sticky or slimy.
Storage Tips
Store on the lowest shelf of the refrigerator to prevent any drips from contaminating other foods. Keep in original butcher packaging until ready to use, or transfer to an airtight container or wrap tightly in plastic wrap and then foil. For best quality and safety, use within 24-48 hours of purchase, especially if not vacuum-sealed.
raw in freezer6-12 months (for best quality)
Signs of Spoilage
While safe indefinitely when frozen at 0°F (-18°C), quality degrades over time. Signs of degraded quality include extensive freezer burn (dry, leathery, grayish patches), dull color, and a less appealing texture or flavor upon thawing and cooking.
How to Check
Visual Inspection: Check for significant freezer burn. Smell Test (after thawing): Upon thawing in the refrigerator, it should still have a mild, beefy smell. If it smells sour or off, discard. Touch Test (after thawing): Should not be overly mushy or excessively dry.
Storage Tips
To prevent freezer burn and maintain quality, wrap beef heart tightly in plastic wrap, then in aluminum foil, or place in a heavy-duty freezer bag, removing as much air as possible. Label with the date. Thaw slowly in the refrigerator, never at room temperature, and cook immediately after thawing.
cooked in fridge3-4 days
Signs of Spoilage
Visible mold growth (fuzzy green, white, or black spots); sour, musty, or unpleasant odor; slimy or sticky texture on the surface; dull or discolored appearance.
How to Check
Smell Test: Cooked beef heart should smell like the dish it was prepared in. Any sour, rancid, or off-odor indicates spoilage. Visual Inspection: Look for any signs of mold, discoloration, or an unappetizing, dull appearance. Touch Test: The texture should be consistent with how it was cooked; avoid if it feels slimy or sticky.
Storage Tips
Store cooked beef heart in an airtight container within two hours of cooking to prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving. Do not reheat more than once.
cooked in freezer2-3 months (for best quality)
Signs of Spoilage
Similar to raw frozen, quality degrades over time, leading to freezer burn, changes in texture (can become tougher or mushier), and diminished flavor upon reheating. While safe, it may not be palatable.
How to Check
Visual Inspection: Check for freezer burn. Smell/Taste Test (after reheating): If the reheated heart has an off-flavor, chemical taste, or unpleasant aroma, it's best to discard it.
Storage Tips
Portion cooked beef heart into airtight, freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Label with the date. Thaw in the refrigerator overnight before reheating. For best results, reheat gently to maintain texture and moisture.