A truly delicious and under-appreciated cut of meat! Beef heart can be prepared "fast" (sautéed, grilled, or pan-fried), or slow (braised). As they are fairly large, we often plan to get 2 or more meals out of one heart. Because the heart is a muscle, it lacks the minerally flavor of other organs such as liver or kidneys, which makes it a great entree into nose-to-tail eating. Roughly 2.3# per heart