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.
Profile
Tenderness76
Fat62
Umami88
Price40
Pairs with
Braising92
Grilling90
Frying84
Recommended cooking
74–80°CForgiving
Take thighs higher than breast on purpose. Connective tissue softens in the high seventies and the meat only gets better.
How to pick it
Boneless and skinless is convenient, but bone-in skin-on cooks juicier and costs less per kilo.
Signature dishes
Grading & naming
Dark meat forgives heat; prefer even colour and intact skin over any marketing grade.
Nutrition · Per 100 g raw edible portion
177kcalCalories
18gProtein
11.2gFat
3.1gSaturated 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.