Per 4-oz. serving of beef liver (approximately one 4-inch by 4-inch slice)
Zombie jokes aside, eating brains is a tad controversial. It can contain prions, a type of protein that has been liked to mad cow disease, and more cholesterol than any food (2,000-plus mg in a 4-ounce serving.) But it’s also one of the most nutrient-rich organs found in any animal, full of healthy oils rumored to increase brain power. That’s due to the DHA found in brains, an oil that, when eaten in childhood, is thought to make people smarter in adulthood. Brains also are a great source of B12, which helps fight fatigue, depression and anemia and increases mental ability.
Beef, lamb pork, pig, rabbit, etc.
Brain is often served lightly dredged in flour and sauteed. First remove any veins and the film around the brain. Soak in water for several hours, changing the water hourly. Quickly blanch the soaked brains in boiling water, then toss in flour and sautee them in butter until they're golden brown. People also cook them in stews, poach them, scramble them and even slice them in sandwiches.