I usually just boil up the heads for stock and soup. But I remove the tongues first because we like them for a separate meal. I do skin the heads and remove the horns too before cooking. I usually freeze or chill them first then use a sawsall to split the heads lengthwise or into four pieces so that they fit into the pot. I gave one set of horns to a friend who wanted to mount them. The other set went to a carver who makes jewelry. Most of my animals are naturally hornless.
Once the heads are cooked, I strain off the broth for stock. Next I pick the heads clean then purée the "meat" in some broth using one of those stick blenders. If I'm planning on making a sandwich spread, I'll use a hand meat grinder instead. Depending upon what's going on on my homestead, we'll either eat the head meat ourselves or use it for the dogs and cats. While the pigs and chickens would eat it without all the fancy preparation, there usually isn't enough left over to go to them. But the chickens will pick the bones clean and the pigs will eat the bones. Zero waste.
It's never too late to start! I retired to homestead on the slopes of Mauna Loa, an active volcano. I relate snippets of my endeavor on my blog : www.kaufarmer.blogspot.com
At the very least, I would get the tongue and brains. Brains are good eating.....just scramble them in a pan like you would eggs.....mixed with eggs if you like. The biggest challenge is getting the bone chips out of the brains.....from either shooting the critter or else getting the skull open to get at them!
Next time I'm going to be even more frugal, and carefully skin out the whole head and either roast or boil it. Any meat can make a decent curry!