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Information for Sweetbreads

Cut Ratings

Flavor 2 star rating
Tenderness 3 star rating
Value 4 star rating
Leanness 3 star rating

Typical Cooking Methods

BBQ, Pan Fry

Other Names for Sweetbreads


Good Substitutes for Sweetbreads


Traditional Dishes for Sweetbreads

Asado (Argentine dish), stuffing for pates.

Beef Recipes

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Description of Sweetbreads

Sweetbread is a miscellaneous beef cut from the cow's throat (the thymus gland) or the heart or the stomach (pancreas gland). The cut can be taken from a cow but it is most coveted from the young calf. It has a mild taste and is extremely soft. The sweetbread easily absorbs the flavors from different ingredients and sauces.

The sweetbread from the throat is symmetrical in shape while the one from the heart is spherical in shape. You need to clean it well before cooking it. Part of the cleaning requires that you remove a slimy membrane that covers the glands. A technique of removing the membrane is to slowly simmerer it and then remove it from the stove when it is barely cooked. Then either with your fingers or a knife, peel away the membrane slowly from the gland. You can also leave it in cold salted water and then parboil it. This way the sweetbread will firm up so you can remove the membrane without trouble.

Sweetbreads are easy to cook and will rarely turn chewy or tough. Sometime sweetbreads are also added in different types of salads because its crispy texture and soft inside complements the ingredients in the salad.

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