Veal Sweetbreads (Domestic)

Price $34.99

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SUMMER SPECIAL! 4 FREE ANGUS BURGERS WITH PURCHASE OF $100+. USE CODE BURGERS

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Veal Sweetbreads (Domestic)

Details

Promotions

SUMMER SPECIAL! 4 FREE ANGUS BURGERS WITH PURCHASE OF $100+. USE CODE BURGERS

  • Humanely raised in a stress-free environment
  • Never caged or tethered
  • Male Holstein stock, raised to a maximum of 425 pounds
  • Diet of high-quality natural milk formula
  • Never administered growth hormones
  • Sold in an uncooked state
  • Product of United States
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing

Variations

    Frozen / 1.5 lb avg
    Price $34.99

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DescriptionDescription & Details

Veal thymus glands from humanely raised, milk-fed veal. Known as veal sweetbreads, they may be the ultimate cut of offal and have been enjoyed by connoisseurs throughout history. Incredibly versatile, sweetbreads are served at nose-to-tail restaurants and are prized by chefs for their mild flavor and tender, creamy texture. They can be fried, sautéed, poached, grilled, roasted, or braised, and are often included in terrines, pâtés, and sausages. We work with a cooperative of small-scale veal farms in the Midwest that are dedicated to humane practices and providing the best environment for the calves, which are never caged or tethered and are hormone-free. Their innovative methods produce milk-fed veal that is tender, pale pink, delicate in texture, and always delicious.



Shop Our Veal Category

Frozen products may thaw in transit
  • Humanely raised in a stress-free environment
  • Never caged or tethered
  • Male Holstein stock, raised to a maximum of 425 pounds
  • Diet of high-quality natural milk formula
  • Never administered growth hormones
  • Sold in an uncooked state
  • Product of United States
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing

Cooking & Serving

Sweetbreads must be soaked for several hours, and up to 24 hours, to remove any traces of blood. Cold water can be used, or more traditionally, milk or even buttermilk.

After they are soaked, place sweetbreads in a pot of water and bring to barely a boil. Simmer the sweetbreads briefly (about 5-10 minutes) to firm up the flesh, and then shock in ice water.

Remove any remaining tough membrane, gristle, fat, or veins; best done with your fingers and a small sharp knife. If not removed, these bits will interfere with the creamy texture of sweetbreads.

In classical cooking, the sweetbreads would then be pressed under a heavy weight for at least 2 hours. This can be done under a folded towel on a sheet pan, with another weighted sheet tray on top. The process firms the sweetbreads and presses them into a uniform thickness so they are easy to slice into medallions. This step is not necessary if you are not seeking perfection of appearance.

You can now grill, bread and sear or fry sweetbreads. They are often breaded in order to add crispiness to the creamy, soft texture. Sweetbreads cook quickly and take a nice sear while remaining tender inside. If braising sweetbreads, it is not necessary to poach them in preparation.

Serve with lemons and capers or some acidic sauce to balance the rich creaminess of the sweetbreads.

 

Shipping & Delivery

  • Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
  • Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
  • We ship via FedEx Overnight to arrive on the specific date you select when placing your order.
D'ARTAGNAN 100% GUARANTEE

Product Details

Description

Veal thymus glands from humanely raised, milk-fed veal. Known as veal sweetbreads, they may be the ultimate cut of offal and have been enjoyed by connoisseurs throughout history. Incredibly versatile, sweetbreads are served at nose-to-tail restaurants and are prized by chefs for their mild flavor and tender, creamy texture. They can be fried, sautéed, poached, grilled, roasted, or braised, and are often included in terrines, pâtés, and sausages. We work with a cooperative of small-scale veal farms in the Midwest that are dedicated to humane practices and providing the best environment for the calves, which are never caged or tethered and are hormone-free. Their innovative methods produce milk-fed veal that is tender, pale pink, delicate in texture, and always delicious.



Shop Our Veal Category

Frozen products may thaw in transit
  • Humanely raised in a stress-free environment
  • Never caged or tethered
  • Male Holstein stock, raised to a maximum of 425 pounds
  • Diet of high-quality natural milk formula
  • Never administered growth hormones
  • Sold in an uncooked state
  • Product of United States
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing

Cooking & Serving

Sweetbreads must be soaked for several hours, and up to 24 hours, to remove any traces of blood. Cold water can be used, or more traditionally, milk or even buttermilk.

After they are soaked, place sweetbreads in a pot of water and bring to barely a boil. Simmer the sweetbreads briefly (about 5-10 minutes) to firm up the flesh, and then shock in ice water.

Remove any remaining tough membrane, gristle, fat, or veins; best done with your fingers and a small sharp knife. If not removed, these bits will interfere with the creamy texture of sweetbreads.

In classical cooking, the sweetbreads would then be pressed under a heavy weight for at least 2 hours. This can be done under a folded towel on a sheet pan, with another weighted sheet tray on top. The process firms the sweetbreads and presses them into a uniform thickness so they are easy to slice into medallions. This step is not necessary if you are not seeking perfection of appearance.

You can now grill, bread and sear or fry sweetbreads. They are often breaded in order to add crispiness to the creamy, soft texture. Sweetbreads cook quickly and take a nice sear while remaining tender inside. If braising sweetbreads, it is not necessary to poach them in preparation.

Serve with lemons and capers or some acidic sauce to balance the rich creaminess of the sweetbreads.

 

Shipping & Delivery

  • Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
  • Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
  • We ship via FedEx Overnight to arrive on the specific date you select when placing your order.

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