The lower leg, threaded with the tendons the bird stands on. Those tendons never fully soften under quick heat, so the drumstick rewards either long braising or high enough heat to render everything around them — and the bone conducts heat inward, which is why it cooks faster than its size suggests.
Profile
Tenderness66
Fat58
Umami84
Price32
Pairs with
Frying90
Braising86
Roasting80
Recommended cooking
78°CWell past safe
Judge it by the joint: when the meat has pulled back from the knuckle end, the tendons have given up.
How to pick it
Choose plump drumsticks with skin covering the whole leg — exposed meat dries and toughens first.
Signature dishes
Grading & naming
Buy matched weights so a tray finishes together; skin should be taut, not slimy.
Nutrition · Per 100 g raw edible portion
155kcalCalories
18.5gProtein
8.7gFat
2.4gSaturated 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.