Any way on how to cook beef hearts?  

SO it has more protein than fats, thats a good thing since liver was kinda fatty. SO they make good sausages and pates. I love liver pate's and its interesting to see that hearts can also be used. So they can be breaded and cooked in a crispy way? Thanks for informing on what parts i should throw away since I'm going to buy a whole heart. I may try cooking them in the open or maybe on a broiler.

Liver has little or no fat (unless it is goose liver where the geese have been force fed a carbohydrate rich diet and are practically already dying from obesity. The result is called "Pate de Fois Gras" and is quite disgusting to think about though delicious if you don't consider how it was made.

Yes, you could bread and fry heart but I guess it might be a little tough. It benefits from long, slow cooking in a slightly acid liquid (for example, with tomato in it). 'Soft offal' (such as liver and kidneys) are best cooked fast and lightly.

There are very few parts of any animal which are not nutritious. For some reason, the 'meat' (that is the muscular parts) are considered the best bits and the 'offal' was considered only good enough to feed to the hounds or to the poor people.

The rich and famous don't know what they are missing when they reject 'tripe and onions', 'liver and bacon', haggis or stuffed sheep's hearts.

A TV show like Fear factor gave offals the negative potrayal of being gross. I wonder If I can use hearts for stews as well. So how would a sheep's heart get stuffed? Heart is actually not a popular offal on my country, i think people are more into Liver,intestine and skin. But heart is not really commonly eaten but compared to intestines, I heart is much cleaner I think.

I actually had Pate de Fois Gras but only a cheap version of it, its pork liver instead of Goose. We kinda call it Liverspread here at my country.