Every time I dig in the freezer for something, I see that package wrapped in butcher paper that says, "Beef heart" and go right on digging.
We've butchered several animals over the years, and the only hearts I ever remember eating is chicken hearts. I think I probably kept them in the freezer until they got old, and then tossed them.
Today I bravely took Sir Loin's heart out of the freezer and, using Google, studied methods of preparing a beef heart for human consumption. I recall my mom saying she loved heart and dressing; in the oldest "Better Homes and Gardens" cookbook in my collection, circa 1935, I found a recipe for that dish. Put stuffing in the heart, sew it up, and cook for three or four hours in a little water.
Sew it up?
Google has given me various methods of cooking heart: slicing and grilling, slicing and frying, cooking in a crockpot.
I found one recipe I'd love to try HERE, but I don't have any sausage on hand. I guess I'll just put it in the crock pot with an onion and a little water and see what happens.