The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing.
Preparing to eat:
Inside and out, the heart has quite a bit of gristle and fat (above). The fat can be reserved and rendered into beef tallow for use in cooking. When fabricating the whole heart into smaller sections, work with each chamber of the heart individually, slicing off the pockets of fat and the layer of tissue on the exterior and trimming the gristle within. One beef heart will serve at least six people, if not eight.
How to Cook:
Pan Sear in cast iron pan