Beef, variety meats and by-products, thymus, raw

Beef thymus, sold as sweetbreads, is a delicately textured organ meat prized in classic French and European cooking, typically soaked, parboiled, and peeled before being pan-fried, breaded, or braised until it develops a crisp golden crust around a soft, custardy interior. Its mild, faintly sweet flavor takes on butter, capers, lemon, and cream sauces well, and it is often served as a special-occasion dish rather than everyday fare due to the extra preparation involved. Sweetbreads are less commonly found than muscle cuts of beef and are typically sourced from a butcher who handles organ meats.

Because organ meats spoil faster than muscle cuts, buy beef thymus fresh from a trusted butcher and cook it within a day, or freeze it promptly if not using right away. A 1-ounce (28 g) raw serving comes from a food with 236 calories, 12.2 g protein at 24% DV, and 38% DV vitamin C per 100 g, an unusually high level for an animal product, along with 12% DV iron. Its 20.4 g fat per 100 g and rich flavor mean it is typically served in smaller portions alongside simple sides like sauteed greens or potatoes rather than as a large main, and its 0 g fiber and 0 g carbohydrate mean the accompanying sides carry the rest of the plate.