“It’s normal now for people to say, ‘I can eat a steak, but the cow’s brain? That’s the most extreme thing I’ve ever heard,” says health coach and offal cookbook author Ashleigh VanHouten. “Throughout history, this was never a question. It wasn’t like, ‘In what culture was the brain eaten?’ Everybody ate all of it.” Traditionally, many cultures have regarded animal brains as a delicacy, and not just because of an ethos of zero waste. Brain’s texture and flavor—rich, fatty, and delicate—are unique, and as cuts of meat go, this…
