Abomasum at 94 degrees: Grilling

A scorched outside with a raw centre stays tough. Keep the heat moderate until the fat has rendered out. Fat cover varies; choose even thickness for the grill. The true acid stomach — and nothing like pork makchang, which is the end of the large intestine. A thick wall with fat layered inside: grilled, the outside stays chewy while fat bursts from within. A whole animal yields only about half a kilo.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Grilling.” Use 94 degrees and 94 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Abomasum to 94 degrees and serve it as “Grilling.” The other figure to watch is 94. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat.

Cook Abomasum to 94 degrees and serve it as “Grilling.” The other figure to watch is 94. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat. A cut’s grain comes from how much the muscle worked. Abomasum needs heat through to 94 degrees before “Grilling” makes sense. 94 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.