Beef Sweetbreads (grass fed and finished)
1-1.5 lbs average
Sweetbreads are from the thymus gland and pancreas and have a smooth texture, and a mild and creamy flavor. It is not very clear where the name came from, although some say it is likely that the word “sweet” could be due to subtle sweet taste of this type of offal, while “bread” probably comes from brǣd, the Old English word for “flesh.”
Sweetbreads take a little more preparation than other offal with the need to trim any excess parts and soaking and blanching before cooking. They can be enjoyed sautéed, poached, grilled, fried, roasted or braised. Sweetbreads are often found in pâtés, terrines, sausages, cold appetizers, stews, and salads.
In a 4 oz serving you are getting approximately
14 grams protein
23 grams of fat
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