I recently picked up a half cow’s heart that the local meat farm’s stall at the farmers’ market. Cut it into three strips, sprinkled with a little salt, black pepper, Aleppo chili flake and garlic salt, grilled until lightly browned and just not pink.
Unsurprisingly, since cardiac muscle has structure distinct from either smooth muscle or skeletal muscle, the texture was a bit distinct from other beef: not extremely tender, but not fibrous or tough either. The exception was an area that was a little tougher near the top; maybe the intersection between the ventricle and the atrium?
I liked it and will be looking for more!