Buffalo heart is an inexpensive and flavorful meat that does not taste like organ meat. It is a hard working muscle so it is not squishy like spleen or liver. The heart has quite a bit of gristle and fat. When preparing the whole heart, work with each chamber of the heart individually, slicing off the layers of connective tissue on the exterior and trimming the gristle within. Since the heart is from a grass-fed animal the fat is good for you. U.S. raised grass-fed buffalo.