I was pootling about in Plymouth's pannier market intending to lay my hands on some meat to make a pate as a belated Christmas gift to Milly and Trickers a few days ago.
How delighted was I to find the butcher's stall within had whole ox hearts for sale? And at £2.99 each. Ridiculously inexpensive (note - lesson well learned from Dong - always "inexpensive", never "cheap") and so much meat.
It took a little bit of cleaning, getting the really wiry "harp strings"cut out and removing the last bits of ventricle and the like, see below.
But once that was done, I chopped it in half, froze one half and roasted the other for about 60 minutes to get a beautifully rare, easily carvable, joint substitute. It gave three of us massive portions with a teeny bit left over for the cats to enjoy (which they most certainly did).
Mmmm. Mmmm. Mmmmm.