Sweetbreads are thymus glands or pancreases, usually of lambs or veal, and are considered offal or “variety meats.” Despite being organ meat, they are prized for their mild flavor and creamy texture. Of the two animals, veal sweetbreads are almost universally considered the best. These thymus sweetbreads are from Le Québécois grain-fed veal, and each order includes both parts of the thymus glands: the plump, round heart (aka belly) sweetbreads and the longer throat sweetbreads.

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

How to Prep Sweet Breads - 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).