The muscle between the ribs, built in thin alternating layers of fat and lean. On a grill it throws off more aroma than any other cut, because the fat drips into the fire and comes back up as smoke.
Profile
Tenderness58
Marbling80
Umami88
Price64
Pairs with
Grilling95
Braising50
Recommended cooking
High heatCrisp outside, soft inside
Fatty enough that it wants fierce heat and a short time. The flame doing the seasoning is the point of this cut.
How to pick it
Look for a cross-section where fat and lean stack in clear layers rather than one thick fat seam.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.