Skip to content
Tool·Lifes /Meat Atlas
Apps
Explore Guides Search
LAMB · Cut · Compare

Rack vs Breast

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

RackBreast
Tenderness 78 50
Marbling 70 75
Umami 72 82
Price 72 32
Rack
User:Stephane8888 (Stephane8888 Wiktionnaire) · CC BY-SA 2.5

Rack

Best end · carré · 랙

The rib section frenched into a curved rack — the showpiece cut. Short fibres and a fat cap make it forgiving on high heat, which is why tasting menus and holiday tables both reach for it. Expensive because each animal only yields two small racks.

54–57°CMedium-rare centre

Frenched bones should be clean and even; a thick, creamy fat cap is a feature, not waste.

Explore →

Breast
I would appreciate being notified if you use my work outside Wikimedia. Do not copy this image illegally by ignoring the terms of the license below, as it is not in the public domain. If you would like special permission to use, license, or purchase the image please contact me to negotiate terms. More of my work can be found in my personal gallery. · CC BY-SA 3.0

Breast

Belly · poitrine · 양갈비살

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.

Low then hotCrisp the surface

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

Explore →

Which one to buy

  • Better forRack : Breast
  • RoastingRack95 : —
  • GrillingRack88 : 60
  • Pan-searingRack80 : —
  • Slow roastingBreast— : 90
  • BraisingBreast— : 84

Other comparisons

→Neck vs Shoulder→Neck vs Shank→Neck vs Breast→Shoulder vs Rack→Shoulder vs Leg→Rack vs Loin→Loin vs Leg→Loin vs Breast

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→Breast

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.