Veal - Brain Ontario Milk-Fed 5lb

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SKU: 15700

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Veal brain is a unique and delicately flavored organ meat that can be a part of a balanced diet when prepared and consumed correctly. As a nutritionist and master chef, I can provide you with information on the health benefits of veal brain and a delicious way to prepare it.

Health Benefits of Veal Brain:

  1. Rich in Nutrients: Veal brain is a nutrient-dense organ meat. It is an excellent source of essential vitamins and minerals, including vitamin B12, vitamin A, iron, zinc, and selenium. These nutrients are vital for various bodily functions, such as red blood cell formation, immune support, and maintaining healthy skin and vision.

  2. High-Quality Protein: Veal brain is a complete protein source, containing all the essential amino acids necessary for muscle growth and repair. It provides a high-quality protein option for those who prefer lean cuts of meat.

  3. Brain-Specific Nutrients: As you might expect, veal brain contains nutrients that are particularly beneficial for brain health. These include omega-3 fatty acids, choline, and phospholipids. Choline, in particular, is essential for cognitive function and memory.

  4. Low in Calories: If you're watching your calorie intake, veal brain can be a good choice as it is relatively low in calories compared to other meats.

Best Way to Prepare Veal Brain:

Before you start, ensure that it's properly cleaned and trimmed. Here's a delicious way to prepare veal brain:


  • 2 veal brains, cleaned and soaked in cold water
  • 2 tablespoons butter or olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine (optional)
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh herbs (such as parsley or chives) for garnish


  1. Pre-soak the veal brains: Place the cleaned veal brains in a bowl of cold water with a pinch of salt and a splash of lemon juice. Let them soak for 30 minutes to remove any residual blood.

  2. Blanch and peel: After soaking, bring a pot of water to a boil. Gently add the veal brains and blanch them for about 3 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. This will make it easier to peel off the thin membrane covering the brains. Carefully peel away the membrane.

  3. Sauté the aromatics: In a skillet, melt the butter or heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant.

  4. Cook the veal brains: Add the blanched and peeled veal brains to the skillet. Sauté for about 3-4 minutes on each side, or until they turn golden brown.

  5. Deglaze the pan: If using, pour in the white wine and lemon juice to deglaze the pan. Allow the liquid to reduce by half.

  6. Season and serve: Season the veal brains with salt and freshly ground black pepper. Garnish with chopped fresh herbs. Serve hot.

Veal brain can be enjoyed as a main course or as part of a larger meal. It pairs well with a simple salad or steamed vegetables to create a balanced and nutritious dish. Enjoy this delicacy in moderation to savor its unique flavor and reap its health benefits.


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