The effect of different cooking methods (boiling, instant boiling, grilling and roasting) on the quality of bovine heart was studied. The bovine heart of Simmental hybrid cattle was examined for essential components, fatty acids, and volatile flavor substances. The results showed that boiling was the best way in minimizing cooking loss and the compositions changes of fatty acids, and the chewiness was better than grilling and roasting. The effects of different cooking methods on the composition and content of fatty acids in bovine heart were significant. Roasting kept the highest content of unsaturated fatty acids as well as the nutrients. There were 32 kinds of volatile components in the boiled samples, and 25, 31 and 35 flavor components were in the quick boiling, grilling and roasting samples. The nitrite content were all within the national standard. The quick boiling cooking method showed the lowest nitrite content, the degree of fat oxidation and trans-oleic acids in the bovine heart, which could be the safest method in cooking bovine heart.