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Abomasum vs Large intestine

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

Side by side

AbomasumLarge intestine
Tenderness 46 50
Fat 58 90
Umami 80 86
Price 44 62
Abomasum
Lucarelli · Public domain

Abomasum

Fourth stomach · reed tripe · ギアラ

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.

Medium heat, patientCooked through

Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat.

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Large intestine
Humanities Writ Large · CC BY 2.0

Large intestine

Daechang · chitterlings · シマチョウ

Large intestine. Instead of the milky gop of the small intestine it carries a thick fat sheet that butchers fold inward, so oil keeps rendering the whole time it cooks. The fattiest 100 g in this atlas — a few pieces are a serving.

Low–medium, very patientRender the fat out

Fat folded in evenly. A lump on one side will scorch while the rest stays pale.

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Which one to buy

  • Better forAbomasum : Large intestine
  • GrillingAbout the same94 : 92
  • Hot potAbout the same70 : 74
  • Stir-fryAbout the same62 : 68

Other comparisons

→Tongue vs Heart→Tongue vs Abomasum→Tongue vs Liver→Heart vs Liver→Heart vs Abomasum→Liver vs Omasum→Rumen vs Omasum→Rumen vs Abomasum

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.