Like the liver, heart, kidney, etc., the brain of the cow is also considered an organ meat and is called a superfood because they are packed with vitamins and nutrients.
Organ meats are rich sources of vitamins and nutrients, including vitamin B, iron, phosphorus, copper, magnesium, vitamin A, vitamin D, vitamin E, and vitamin K. The fresh beef brain meat which is a good source of omega 3 fatty acids and nutrients helps is beneficial for the nervous system and promotes healthy brain function because of the presence of phosphatidylcholine and phosphatidylserine. Omega-3 fatty acids also lessen the risk of occurrence of cardiovascular disease. Eating the brain meat is proven to be helpful to defend the human brain and spinal cord from suffering damage.
How to use:
The brains of the cow are often used in the cuisines of different countries like France, Italy, Spain, El Salvador, Mexico, etc. They can be eaten sauteed, pan-fried, or boiled. They typically have a soft and mushy texture contain very little natural flavor. Hence, they are consumed after flavoring with sauces.
Like other meat types, cow brains should be placed in the meat drawer or freezer in the refrigerator after wrapping them securely.