Grain-fed Veal Sweetbreads
Ten 1lb Packs (Approx. 10lbs Total)
Sweetbreads are thymus glands, usually of lambs or veal, and are considered offal, organ meats or “variety meats.” They are prized for their mild flavor and creamy texture. Of the two animals, veal sweetbreads are almost universally considered the best.
Regular Sweetbreads (aka "throat" sweetbreads) are smaller, longer lobes of the thymus gland. The above photo is of a Regular Sweetbread.
Jumbo Sweetbreads (aka "heart" or "belly" sweetbreads) are the larger, rounder and plump lobe of the thymus gland. Despite their alternate names, they are also cut from the neck.
These thymus sweetbreads are from Le Québécois grain-fed veal. Grain-fed veal is not the same as ‘pale veal.’ Its natural rose color comes from a varied, nutritious diet, including grains, which give the meat a more robust flavor for two reasons: First, grains give the meat subtle marbling that infuses the meat with flavor and tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals which add to the delicious flavor and the animal’s health.
Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.
*Minimally Processed. No Artificial Ingredients
Keep veal sweetbreads frozen until you're ready to use them. Once thawed they are very perishable and should be kept in the refrigerator.
Up to a day once thawed.
RECIPES & TIPS
Veal sweet breads must be prepped prior to cooking.
After the prep work is done, they can be cooked in a variety of different ways including grilling, poaching, roasting, braising, and deep frying (after being breaded).