Side by side
Tenderloin
Inner fillet · goujon · sasami
The small strip lying under the breast, attached along a tough white tendon. It is the most tender muscle on the bird and cooks in a fraction of the time, which is why it is the natural candidate for skewers, goujons and a lightly seared sashimi in Japan.
Pull the white tendon out before cooking by gripping it and scraping the meat back with a knife; it never softens.
Oyster
Sot-l'y-laisse · solomillo de pollo
Two coin-sized nuggets sitting in hollows on the back, either side of the spine. They are the most tender and best-flavoured meat on the entire bird and there are only two per chicken, which is why the French name translates roughly as "the fool leaves it there".
Turn a roasted chicken over before carving and scoop them out with a spoon — they are hidden from above.
Which one to buy
- Better forTenderloin : Oyster
- SkewersTenderloin90 : 80
- FryingTenderloin84 : —
- PoachingTenderloin70 : —
- RoastingOyster— : 92
Other comparisons
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.