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Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking. Even after that, though, it will still be a bit chewy. It has a pronounced taste, which fans call “robust.”

Trim off any membrane left on it.

Pot roast it, either in the oven, in a crock pot, or in a pressure cooker. In an oven, allow 45 to 50 minutes per pound (450g.) You can use water, broth or red wine as the pot roasting liquid.

You can also chop it into cubes and use it in stews.

Some people like to stuff it by wrapping it around a stuffing and tying it.

Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.