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Breast

Belly · poitrine · 양갈비살

Breast
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The belly of the sheep: layered fat and lean that loves stuffing, rolling and slow crisp. Underrated in some markets, central in others. When the fat renders cleanly it rivals pork belly for richness at a lower price.

Profile

Tenderness50
Marbling75
Umami82
Price32

Pairs with

Slow roasting90
Braising84
Grilling60

Recommended cooking

Low then hotCrisp the surface

Render gently first, then finish hot so the skin or fat edge crackles.

How to pick it

Ask for excess loose fat trimmed but keep the natural seams — that is the flavour.

Signature dishes

Grading & naming

Fat quality matters more than a grade stamp; avoid yellow, sticky fat.

Grading systems →

Nutrition · Per 100 g raw edible portion

282kcalCalories
15.5gProtein
24.5gFat
10.5gSaturated fat

Calories & protein →

Next steps

Compare with

→Breast vs Neck→Breast vs Rack→Breast vs Loin→Breast vs Shoulder

Keep exploring

→Rack→Neck→Shoulder

Find a cut by cooking

→Slow roasting→Braising→Grilling

Signature dishes

→Stuffed lamb breast→Crispy lamb belly→Rillettes

→Lamb Primals

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.