Sweetbreads are a prized yet often misunderstood ingredient. So what exactly are sweetbreads and what beef cut do they come from? This article will clear up the confusion and explore everything you need to know about this unique organ meat.
What Are Sweetbreads?
Sweetbreads are not actually a type of bread at all. The name is misleading – sweetbreads are an organ meat that comes from two different glands found in cattle lambs and calves. There are two main types
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Thymus sweetbreads – Also called throat neck or gullet sweetbreads. These come from the thymus gland located in the throat/neck region.
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Pancreatic sweetbreads – Also referred to as heart, stomach or belly sweetbreads. These come from the pancreas organ near the stomach.
So the term “sweetbreads” refers to either the thymus or pancreas glands. They have a creamy white coloration and velvety smooth texture when prepared properly. The rich, subtle sweet flavor is also where the “sweet” part of the name comes from.
What Cut of Beef Do Sweetbreads Come From?
The specific cuts that sweetbreads are harvested from depends on the type:
Thymus Sweetbreads
The thymus is an organ that is part of the immune system early in a calf’s life but it diminishes in size as the animal matures. Thymus sweetbreads come from two interconnected parts of the thymus gland:
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Neck sweetbreads – From the upper cervical region of the neck near the trachea.
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Heart sweetbreads – From the thoracic region behind the sternum. Heart sweetbreads are more desirable due to their compact, rounded shape compared to elongated neck sweetbreads.
Pancreatic Sweetbreads
As the name suggests, pancreatic sweetbreads are harvested from the pancreas organ. The pancreas is located near the stomach and plays an essential role in digestion by secreting enzymes that break down food. Pancreatic sweetbreads are irregularly shaped with multiple lobes compared to the more uniform thymus glands.
Both types of sweetbreads come from young calves or lambs because the glands diminish as cattle age, making them smaller and lower quality in mature beef. Veal and lamb sweetbreads are considered the best.
Preparing and Cooking Sweetbreads
Sweetbreads require careful preparation to yield their characteristic tender, velvety texture and mild sweet flavor. Here are the key steps:
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Soaking – Soak in milk or acidic water overnight to draw out impurities.
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Blanching – Briefly simmer then shock in ice water to firm up.
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Cleaning – Trim membranes, tubes and discolored portions.
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Cooking – Bake, sauté, braise or fry prepped sweetbreads. They pair well with creamy sauces.
When cooked properly, sweetbreads offer a melt-in-your-mouth, almost mousse-like texture and richness perfect for both appetizers and entrées.
Nutrition and Health Benefits
As an organ meat, sweetbreads are packed with nutrients:
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Excellent source of high-quality, lean protein.
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Rich in B-vitamins like riboflavin, niacin and folate.
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Provide bioavailable iron, selenium, phosphorus and copper.
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Have healthier fats compared to other red meat cuts.
Eaten in moderation, sweetbreads can be part of a balanced, nutrient-dense diet. Always source them fresh from reputable suppliers.
Where to Buy Sweetbreads
Due to their status as a delicacy offal cut, sweetbreads can be difficult to find in regular grocery stores. Check with quality butchers or specialty meat markets to find fresh veal or lamb sweetbreads when in season. Frozen sweetbreads are also available from online vendors if you can’t source them locally.
Serving Suggestions for Sweetbreads
While new to some, sweetbreads have been cherished for centuries in French cuisine as well as Italian, Spanish, Middle Eastern, South American and other culinary traditions. Here are some classic ways to enjoy them:
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Pan fried breaded sweetbread cutlets.
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Sweetbread kebabs alternated with vegetables.
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Thyme and lemon roasted sweetbreads.
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Sweetbread croquettes or fritters.
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Sautéed sweetbreads with artichoke hearts and mushrooms.
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Sweetbreads topped with crabmeat in puff pastry.
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Sweetbread paté or terrine garnished with cornichons and olives.
The velvety texture and subtle, sweet flavor of properly prepared sweetbreads make them perfect for all kinds of appetizers, small plates or elegant entrées.
The Takeaway on Sweetbreads
While the name may be confusing, sweetbreads offer a uniquely tender, rich meat experience. They come from two glands – the thymus and pancreas – in young calves and lambs. When soaked, blanched and cooked carefully, sweetbreads become velvety, mild and sweet – perfect for sauces and patés. Though unfamiliar to some, this offal cut is cherished in gourmet cuisines around the world. Look for veal or lamb sweetbreads at quality butchers or specialty markets and enjoy this delicacy in moderation.
But why are they called sweetbreads?
Marcella Hazan explains, “Bread used to be another way to say morsel, and sweet morsel is an accurate description of this most delectable portion of an animal’s anatomy.”
Wikipedia adds more detail. “Sweet” is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. “Bread” may come from brede, “roasted meat” or from the Old English brǣd (“flesh” or “meat”).
I confess that the first time I ate them, I felt tricked and disgusted to learn that my raviolis actually had organ meats in them. The name sounded so alluring. Doesn’t it? I would date that back to about 1998. Who would have guessed then what I’d be doing now…
Sweetbread preparations are similar to brains. First, rinse and soak them. For soaking, one teaspoon of salt per cup of water and an optional squeeze of lemon make a nice bath. Soaking recommendations vary from 1.5-2 hours to 4-6 hours, as long as the water is changed a few times. (I admit I have left mine overnight before.) This softens the external membrane, making it easier to remove and whitens the gland by extracting blood and impurities.
After rinsing or soaking, the external membrane or large connective pieces can be trimmed or peeled off. Though I find this easier after the gland has been poached. Regardless, stop before (or when) you get to the point where lobes are being separated into small pieces!
If grilling or braising, the sweetbreads can be used as is. For most other recipes, poaching is recommended.
Poach in liquid covering the organ by about two inches – broth, a court bouillon, or simply water with a teaspoon of salt and lemon. Recommendations vary from 2 to 15 minutes. Fergus Henderson suggests to “[t]hink of the finger that pushes the Pillsbury Doughboy’s tummy. Your finger should push the same way.” They should not be fully cooked through.
After poaching, you can place them in a bath of ice water to cool. Alternately, leave them on a towel on the countertop .
As a final option, place your sweetbreads between two plates and place something very heavy over the top. Leave for 2-3 hours or overnight in the fridge. This will flatten them out (making them easier to cut into narrow slices, if desired) and possibly extract water.
Proceed with your recipe. Enjoy!
Do you know what this is? #meats #butcher #wow #sweetbread
FAQ
What is another name for sweet bread meat?
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d’agneau). (1)(2) Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture.
Why are cow brains called sweetbreads?
“Sweet” is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. “Bread” may come from brede, “roasted meat” or from the Old English brǣd (“flesh” or “meat”).
Are sweetbreads healthy to eat?
Sweetbreads have a wide variety of beneficial nutrients in them. They’re filled with mono- and polyunsaturated fats that are good for your heart health, regulating cholesterol, and maintaining proper blood sugar levels. They are also rich in vitamins K, A, and E, as well as a variety of other trace minerals.
Why is organ meat called sweetbread?
… thymus gland as “most pleasant to be eaten…the sweete bread.” “Bread” in this context is the modernization of the Old English “bræd,” a term for animal flesh