Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (ris de veau) and lamb (ris d'agneau).[1][2] The "heart" sweetbreads are more spherical in shape, while the "throat" sweetbreads are more cylindrical in shape.[3] As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork.[4] Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, fancy meat, or variety meat.
Various other glands used as food may also sometimes be called "sweetbreads", including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread") as well as ovary and testicles.
*Erp*
This is the stuff we are asked about when we get a steer butchered and we’re like “Thanks but no thanks.”
I do have co-workers who have dibbsed whole heads and ox-tails though.