Sweet bread beef refers to a specific cut of meat from cattle that has a unique taste and texture unlike typical cuts of beef. While the name may sound misleading, sweet bread beef contains no bread or sweet ingredients. Instead, the name comes from the sweet, rich flavor and tender texture of the meat. Let’s take a closer look at what exactly sweet bread beef is, where it comes from, how to cook it, and why you should give this underrated cut a try.
What Part of the Cow is Sweet Bread Beef?
Sweet bread beef comes from the thymus gland of a calf or older cattle. The thymus gland is located in the throat region of the animal. Specifically there are two parts of the thymus gland used for sweet bread beef
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Heart sweet bread beef – Comes from the round compact part of the thymus near the heart. This is considered the best type of sweet bread beef.
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Throat sweet bread beef – Comes from the elongated sections of the thymus on both sides of the animal’s throat. The texture is less consistent than heart sweet bread.
Why is it Called Sweet Bread Beef?
The name “sweet bread” is a bit deceiving since the dish contains no bread or sweet ingredients. The term first appeared in the 16th century but its origins remain unclear. The leading theories are:
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The thymus gland has a naturally sweet, rich taste compared to other cuts of beef.
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“Bread” may come from an Old English word “brǣd” meaning roasted meat or flesh
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It was possibly named in comparison to sugary baked goods, which were also called “sweet breads” historically.
Regardless of how it got its odd name, sweet bread beef lives up to it with its melt-in-your-mouth texture and subtly sweet flavor that sets it apart from typical beef cuts.
Is Sweet Bread Beef Healthy? Nutrition Facts
Organ meats like sweet bread beef are packed with nutrients and considered amongst the most nutrient-dense foods available. A 4 oz serving of sweet bread beef contains:
- 267 calories
- 23g fat
- 14g protein
- Vitamin C – 64% DV
- Vitamin B6 – 10% DV
- Iron – 13% DV
- Potassium – 11% DV
The ample B vitamins help produce red blood cells and support energy levels. The high vitamin C content provides antioxidants. And minerals like iron and potassium support circulatory health.
However, the high fat content means sweet bread beef should be eaten in moderation. It also contains purines which can contribute to gout if consumed excessively. Overall, sweet bread beef provides a powerhouse of nutrition when enjoyed as part of a healthy, balanced diet.
How to Cook Sweet Bread Beef
Sweet bread beef requires some initial preparation before cooking. It’s important to:
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Soak the meat in water for 3-24 hours to remove any blood. Change the water periodically.
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Simmer just until barely cooked through then plunge into an ice bath to stop cooking.
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Trim away any membranes, connective tissue or discolored portions.
Once prepped, sweet bread beef can be cooked in many ways:
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Pan-fried – Dredge in flour and pan-fry until crispy on both sides.
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Breaded and fried – Coat in egg and breadcrumbs then fry in oil for a crispy exterior.
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Sauteed – Cook quickly in a hot pan with butter or oil. Season with herbs.
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Braised – Slow cook in flavorful liquid like wine, stock or cream.
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Grilled – Sear on a hot grill until lightly charred on the outside.
Sweet bread beef pairs wonderfully with creamy sauces and rich pan juices. The tender meat soaks up the flavorful cooking liquid. Try serving it atop creamy mashed potatoes or alongside a nice red wine sauce.
Why You Should Try Sweet Bread Beef
If you’ve never ventured beyond typical steaks and roasts, sweet bread beef is a great way to explore new cuts of meat. Here are some reasons to give it a taste:
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Unique texture – Extremely tender and velvety thanks to the high collagen content. Melts in your mouth.
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Subtle, sweet flavor – More delicate and less gamey than other organ meats. Very approachable for beginners.
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Nutrient-dense – Packed with vitamins, minerals and healthy fats compared to muscle meats. An excellent source of bioavailable nutrients.
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Economical – As an underutilized cut, sweet bread beef costs less than popular steaks and roasts.
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Ethical choice – Using the whole animal minimizes waste. Nose-to-tail eating is sustainable.
With its one-of-a-kind tender and subtly sweet flavor profile, sweet bread beef brings delightful variety to your red meat repertoire. This underappreciated cut deserves a place in every home cook’s kitchen.
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!
How to Grill MOLLEJAS Super Crispy & Tender (Mexican Beef Sweet Breads Recipe)
FAQ
What is sweet bread meat made of?
According to the Larousse Gastronomique, sweetbread is “the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs.” Larousse further states that thymus sweetbreads are “elongated and irregular in shape” while pancreas sweetbreads are “larger and rounded.”
What part of cow is sweetbread?
Are sweetbreads lymph nodes?
Sweetbreads are culinary names for the thymus or pancreas glands of (typically) a calf or lamb.”
What is beef sweetbread?
However, beef sweetbread is actually a culinary term used to describe a specific type of offal. In simple terms, beef sweetbread refers to the thymus gland or pancreas of a calf or young beef animal. Despite its misleading name, beef sweetbread is not sweet like a dessert, but it does offer a tender and delicate flavor. Do you like this article?
What is beef sweet bread used for?
Beef sweet bread is a versatile ingredient that can be incorporated into many dishes. Some popular recipes include Sweetbread Stew, Crispy Sweetbreads with Sauce Vierge, or Sweetbread Ravioli. It is also commonly used in traditional French and Italian cuisine. Is there a vegetarian or vegan alternative to beef sweet bread?
What does beef sweetbread look like?
Beef sweetbread typically resembles a fleshy, oval-shaped organ. The thymus gland and the pancreas are both classified as sweetbread, although the thymus gland is more commonly referred to by this term. Where does beef sweetbread come from? Beef sweetbread is sourced from young cattle or calves.
Where does beef sweetbread come from?
Beef sweetbread is sourced from young cattle or calves. This organ meat is considered a delicacy in many cuisines around the world. How does beef sweetbread taste? Beef sweetbread has a mild, slightly creamy flavor that is often compared to veal or chicken.
Is beef sweetbread the same as veal sweetbread?
Beef sweetbread isn’t as common since it’s not as tender as veal but it’s still very tasty. Our supply is limited, so be sure to grab beef sweetbread when it’s available! Pork sweetbread is the least popular type of sweetbread. While still edible, pork sweetbreads suffer from tougher and greasier textures.
Are sweetbreads a meat?
Don’t let the name fool you: sweetbreads are, in fact, nothing to do with bread. They’re organ meat. Yes, you heard that right. Sweetbreads are made from two organs: the thymus (often called the throat sweetbread), which comes from the immune system, and the pancreas (often called stomach sweetbread), from the digestive system.