Show Us Your Meat, and We'll Show You Ours

[CaptainHenreh]

Heart is the one I'm most skittish about.

Eh, heart is not too bad. Once you slice it (one chamber at a time, stripping the fat) it's a very lean cut of beef. It's gonna have a beefy flavor with maybe a little bit of that sort of liver-ish taste. I'd cut it into little like medallions and give it a good sear with garlic and fresh thyme and butter. Just treat it like steak, once you've cleaned it of everything that doesn't look like meat.