Some cuts of beef are famous. Ribeye. Tenderloin. Brisket. Others remain largely unknown outside professional kitchens — despite being prized by chefs around the world. Sweetbreads

When harvest day comes, we don’t just see ribeyes and roasts — we see broth, braises, dog treats, handmade tallow, and meals that stretch a little further.

Wagyu Braised Short Rib with Sweet Potato and Roasted Broccoli Florets Created by: Chef Maxwell Foster for Big Horn Mountain Farms