Abomasum at 62°: Stir-fry

Fat cover varies; choose even thickness for the grill. Cook Abomasum as Stir-fry to 62° at the centre. Plate as Makchang grill. Angle 3: check thickness before the clock. 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.

Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat. A scorched outside with a raw centre stays tough. Keep the heat moderate until the fat has rendered out. Cook Abomasum as Stir-fry to 62° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Abomasum needs heat through to 62° before “Stir-fry” makes sense. 62 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.

Cook Abomasum as Stir-fry to 62° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Abomasum needs heat through to 62° before “Stir-fry” makes sense. 62 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.