$5 a pound is steep!!! We're getting a quarter cow for $1.50/lb and the farmer is throwing in extra organs and bones from other cows he's sold to people who didn't want them. Not sure about prices in your area, but you should shop around a bit.

Have some kidney in my freezer, haven't tried it yet, but we do liver once a week. Soak in lemon juice or tomato juice to help with flavor, and mix in with ground beef and LOTS of spices for meatloaf, tacos, sloppy joes, chili, etc. I'm sure kidneys could be prepared in the same manner.

This is a traditional Mallorcan dish which is delicious: http://www.welcome-2-mallorca.com/frito-mallorquin.html . I had it on holiday recently and it is good. In Mallorca, they use all offal including lungs, heart & kidneys, so instead of using liver as this recipe suggests, you could use kidneys.

You can take the richness of flavour out by soaking them in salty water and make sure you trim the white bits off as well.

One way my father taught me to cook them which I prefer is to slice them quite thinly, i would say about 5-8mm thick. Sauté some onion and a little crushed garlic as well and once the onion has gone clear add the kidneys. Once the kidneys are cooked add a generous squeeze of lemon juice and remove from heat.

It's so simple! It's one of my favorite dishes.

I haven't had beef kidneys, but this is what I do for lamb kidneys:

Trim out any white, veiny stuff, then cut about 1/4-1/3 lb kidney (freeze the rest for another time) into a small dice. This is most easily achieved by using partially thawed kidney. (Less slimy.) Soak in a lemon juice/water mix (I do about 1:3 lemon juice to water) for a few hours; then drain and rinse.

I add the soaked kidneys to lamb or pork sausage and use it for dirty rice (either white rice a la Perfect Health Diet or cauliflower "rice" if you're strict paleo). I usually do all this with garlic, onion, fat, smoked paprika, and some Cajun-style seasonings. If you're using rice you can cook it in bone broth or water... If you use cauliflower don't add liquid. It has hidden the flavor and texture pretty well for me.

Sausages? Ground up?

I get grass fed ground heart/kidney/tongue from Novy Ranches (located in Simi Valley of Los Angeles) and I find it more juicy than normal grass-fed ground beef. Even after 10-12 minutes of cooking it was running juicy in the middle. Very, very soft, and not tough. Tasted just like a burger too; although I did add a bunch of spices.

I guess I'm not sure what the flavor profiles are when separated?

Chop them up, boil them, then wrap in bacon and broil, serve as appies.