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.
Profile
Tenderness88
Fat10
Umami45
Price50
Pairs with
Skewers90
Frying84
Poaching70
Recommended cooking
74°CA few minutes only
It is thin enough that residual heat alone can finish it — pull it from the pan the moment it turns opaque.
How to pick it
Pull the white tendon out before cooking by gripping it and scraping the meat back with a knife; it never softens.
Signature dishes
Grading & naming
Should be small, even strips with no tendon sheath left attached after trimming.
Nutrition · Per 100 g raw edible portion
105kcalCalories
23.2gProtein
0.9gFat
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.