Cooking with a heart isn’t nearly as tough as it sounds. The heart is just a piece of muscle and, when cared for properly, is a wonderful cut of meat. I always think of the heart as being a dense, more flavorful piece of meat. If you trim away all the fat and veins, it looks no different than any other cut of meat. I like to trim all the outer fat and most of the big veins off before using them, then cut along the chamber of the heart to open it up and remove any connective tissues and valves that are inside. Then cut the atria and ventricles open to produce what looks like heart steaks.