Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it.
Profile
Tenderness26
Marbling30
Umami80
Price30
Pairs with
Braised in soy90
Stews85
Bone broth75
Recommended cooking
Pressure 40 minCook it right through
Held near boiling for long enough, it becomes the body of any bone broth worth the name.
How to pick it
Look for tendon that is translucent rather than chalky, and meat that springs back when pressed.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.