The flight muscle of a bird that does not fly, so it is built from fast-twitch white fibre with almost no fat or myoglobin. That makes it the leanest thing on the chicken and the easiest to ruin: it holds moisture only up to about 65°C, and every degree beyond that is squeezed out.
Profile
Tenderness58
Fat12
Umami48
Price42
Pairs with
Pan-searing88
Poaching80
Roasting74
Recommended cooking
74°CMeasure, do not guess
Poultry must reach 74°C throughout for safety. Brining first is the reliable way to survive that temperature without going dry.
How to pick it
Even thickness matters more than size — butterfly or pound a thick fillet so the thin end is not overcooked by the time the middle is done.
Signature dishes
Grading & naming
Look for pale pink flesh without grey patches; air-chilled birds usually hold better texture.
Nutrition · Per 100 g raw edible portion
106kcalCalories
22.9gProtein
1gFat
0.3gSaturated fat
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.