Side by side
Thigh
Dark meat · cuisse · momo
A standing muscle, built from slow-twitch fibre packed with myoglobin and fat. That gives it far more flavour than the breast and a much wider margin for error — it stays juicy well past the safe temperature, which is why almost every braise, curry and grill recipe quietly prefers it.
Boneless and skinless is convenient, but bone-in skin-on cooks juicier and costs less per kilo.
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.
Which one to buy
- Better forThigh : Tenderloin
- BraisingThigh92 : —
- GrillingThigh90 : —
- FryingAbout the same84 : 84
- SkewersTenderloin— : 90
- PoachingTenderloin— : 70
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.